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To begin with this recipe, we have to first prepare a few ingredients. You can have roast chicken thighs in a sautéed mushroom parmasan garlic cream using 15 ingredients and 20 steps. Here is how you cook that.
Composition needed to make Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream:
- 3-4 chicken thighs
- 2 Tbsp parsley, minced
- 4 cloves garlic, minced
- 1 tsp thyme
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 1/2 lb bacon, diced
- 10 oz baby Bella mushrooms, sliced
- 4 cloves garlic, smashed
- 1 Tbsp toasted sesame seeds
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1/2 cup grated parmasan
- rice
Instructions to serve Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream:
- Heat the oven to 400F. If you have a convection oven now is the time to use that
- Begin by mixing the garlic, herbs, salt, pepper and olive oil in a small bowl
- Add the chicken and massage to coat.
- In an oven proof skillet over medium-high heat some oil. If you have duck fat on hand this is a perfect place to use it.
- When the pan begins to just start wisping smoke, add the chicken skin-side down. Cook with out moving for 3 min
- DON'T throw out the reserved marinade! We'll use it later.
- Flip the chicken and continue to cook for 3 more minutes.
- Finish cooking the chicken in the oven for 25 min.
- While the chicken is cooking begin the rice. Cook according to instructions.
- Prep your other ingredients. Dice bacon. Slice mushrooms. Smash garlic, and add the reserved marinade to the garlic. Measure your liquids out and shred your cheese
- Remove the skillet from the oven. Be careful it's hot!
- Separate the chicken and drain the fat
- Return the skillet to medium heat and add the bacon
- When the bacon has rendered it's fat and the fat appears clear in the pan, add the garlic and reserved marinade. Cook 1 min
- Add the mushrooms and sesame seeds. Initially the mushrooms will soak everything up in the pan. Just keep stirring.
- Cook the mushrooms for 6-8 minutes. They will begin to give up their liquid which will deglaze the pan. Scrape up the pan to get all those bits stuck to the bottom
- When you can hear the mushrooms stop simmering and begin to sizzle add the stock and cream.
- Bring to a brief simmer and add the cheese
- Add the chicken to the sauce and cook another 2 min to reheat chicken.
- Plate with rice and ladle over the cream sauce
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