Creamed chicken with bacon, mushrooms and parmesan

Ingredients 6 thighs boneless chicken, with or without skin 1 tablespoon of olive oil 2 cloves garlic, crushed 2 tablespoons of fresh parsley leaves, chopped Kosher Salt and freshly ground black pepper, to taste Cream: 4 cloves garlic, crushed 200 grams of diced bacon 400 grams mushrooms filleted 1 Cup of heavy cream ½ cup of chicken broth ½ cup freshly grated parmesan Freshly Ground Black Pepper, to taste Sal, to your liking Fresh minced parsley, for garnish Fresh grated parmesan cheese, for garnish

Preparation: Preheat oven to 200°C | 400°F. Combine the olive oil, garlic, parsley, salt and pepper. Rub the mixture of oil on the chicken to cover completely. Heat a pan or a large pan, oven-proof on medium high. Seal the chicken, skin-side down first, until the skin is crispy and golden colour. Turn and seal the other side (approximately 2-3 minutes per side). Transfer to the oven and roast until you are fully cooked, about 25-30 minutes. Once the chicken is done, remove from skillet; set aside. Pour half of the juices of chicken left in the pan. Using the same pan the chicken was in, fry the garlic in the chicken juices reserved over medium heat, stirring frequently. Add the bacon and cold. Add mushrooms and cook until they begin to soften. Pour the cream, chicken broth and parmesan; cook until slightly thick, about 2 minutes. Seasoning with pepper. Add the chicken back into the pan; leave to simmer for 1-2 minutes in the cream to take on the flavors. Decorate with parsley and grated parmesan

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