View source for Creamy Baked Chicken Thighs with Mushrooms & Bacon

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=== '''Ingredients''' ===
'''FOR THE CHICKEN:'''

* 6 chicken thighs (bone-in, skin-on or off)
* 1 tablespoon olive oil
* 2 cloves garlic crushed
* 2 tablespoons chopped fresh parsley leaves
* Kosher salt and freshly ground black pepper to taste

'''FOR THE CREAM SAUCE:'''

* 4 cloves garlic crushed
* 7 ounces (200 g) diced bacon
* 14 ounces (400 g) sliced brown mushrooms (Cremini)
* 1 cup heavy cream (OR half and half)*
* 1/2 cup chicken broth
* 1/2 cup freshly grated Parmesan
* 1/4 teaspoon freshly ground black pepper to taste
* Salt, only if needed to your taste
* Extra chopped fresh parsley to garnish
* Fresh shaved or grated parmesan to garnish

=== '''Instructions''' ===
'''BAKED CHICKEN THIGHS'''

# Preheat oven to 400°F (200°C).
# Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.
# Heat a large oevn proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).
# Transfer to oven and roast until completely cooked through, about 25-30 minutes.
# Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.

'''SAUCE'''

# Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
# Pour in the cream, chicken broth and Parmesan. Let simmer until slightly thickened, about 2 minutes.
# Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
# Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.
# Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.
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=== '''Notes''' ===

* If using cream: Thickened cream, heavy cream, light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon cream until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.
* If using half and half: Bring to a gentle simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* half and half; pour cornstarch mixture into the centre of the pan; stir continuously until the sauce thickens and becomes a 'cream'. Nutrition facts are calculated based on skin-on, bone in thighs, and heavy cream.
[https://cafedelites.com/creamy-garlic-parmesan-mushroom-chicken-bacon/#recipe Link to recipe]