Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, roast chicken thighs in a sautéed mushroom parmasan garlic cream. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream recipe is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream recipe is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. 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.

The ingredients needed to make Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream: recipe

1. Take 3-4 chicken thighs
2. Prepare 2 Tbsp parsley, minced
3. Make ready 4 cloves garlic, minced
4. Take 1 tsp thyme
5. Make ready 1 tsp salt
6. Get 1 tsp black pepper
7. Take 2 Tbsp olive oil
8. Get 1/2 lb bacon, diced
9. Prepare 10 oz baby Bella mushrooms, sliced
10. Prepare 4 cloves garlic, smashed
11. Take 1 Tbsp toasted sesame seeds
12. Get 1/2 cup chicken stock
13. Prepare 1 cup heavy cream
14. Prepare 1/2 cup grated parmasan
15. Prepare rice

Instructions to make Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream: recipe

1. Heat the oven to 400F. If you have a convection oven now is the time to use that
2. Begin by mixing the garlic, herbs, salt, pepper and olive oil in a small bowl
3. Add the chicken and massage to coat.
4. 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.
5. When the pan begins to just start wisping smoke, add the chicken skin-side down. Cook with out moving for 3 min
6. DON'T throw out the reserved marinade! We'll use it later.
7. Flip the chicken and continue to cook for 3 more minutes.
8. Finish cooking the chicken in the oven for 25 min.
9. While the chicken is cooking begin the rice. Cook according to instructions.
10. 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
11. Remove the skillet from the oven. Be careful it's hot!
12. Separate the chicken and drain the fat
13. Return the skillet to medium heat and add the bacon
14. 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
15. Add the mushrooms and sesame seeds. Initially the mushrooms will soak everything up in the pan. Just keep stirring.
16. 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
17. When you can hear the mushrooms stop simmering and begin to sizzle add the stock and cream.
18. Bring to a brief simmer and add the cheese
19. Add the chicken to the sauce and cook another 2 min to reheat chicken.
20. Plate with rice and ladle over the cream sauce

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