My Take on Cafedelite's Creamy Garlic Parmesan Mushroom Chicken & Bacon

July 19, 2017

If you’ve read any of my previous Recipe posts, you’d know that I’ve been tinkering around in the kitchen trying out recipes that I’ve discovered through Pinterest. I prefer recipes that are simple and something that I’d love to eat. When I found an easy baked chicken recipe, I knew that I had to try it.

Here’s a recipe for Creamy Garlic Parmesan Mushroom Chicken & Bacon from the website Cafedelites. It’s tweaked a little to make it easier for me to prepare. The portions are from the original recipe but I did twice as much since I had more people to feed. It’s an easy dinner recipe so I thought I it was good for the entire family to try!

Ingredients

Chicken:
6 bone-in, skin-on or off chicken thighs (I did it skin on.)
1 tablespoon olive oil
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley leaves
Salt and Pepper to taste

Cream Sauce:
4 cloves garlic, crushed
7 ounces | 200 grams diced bacon
14 ounces | 400 grams sliced brown mushrooms (Supposed to be cremini but I got canned button mushrooms because that was all that was available at the store.)
1 cup cream (I used an all-purpose cream from a box)
1/2 cup chicken broth (I made broth from some chicken cubes!)
1/2 cup freshly grated Parmesan (Didn’t have any so I used the grated ones from a bottle.)
Salt and Pepper to taste
Extra chopped fresh parsley, to garnish
Fresh shaved or grated parmesan, to garnish (I used the same bottled parmesan from earlier.)

Instructions

Preheat oven to 200°C | 400°F. (No oven so I preheated a turbo broiler instead.)

Put the chicken together on a plate. Put together the olive oil, garlic, parsley, salt and pepper in a container. Rub the oil mixture over the chicken to completely coat all the pieces.

Heat a large, 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). (Make sure you heat the pan well before you do this, I was impatient and ended up messing up the chicken a bit because of it!)

Transfer to oven (turbo broiler, in my case) and roast until completely cooked through, about 25-30 minutes. (I had to move the chicken to a turbo broiler friendly container to cook it.)

Once chicken is done, remove from oven/broiler; set aside. Pour out HALF of the chicken juices left from the container.

In a pan, 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; allow to simmer until slightly thickened, about 2 minutes. (For some reason, my cream didn’t thicken well enough, but it still tasted good.)

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. (We served it over rice, as we Filipinos do.)

Easy Recipe
My take on the recipe.

I know that I said that this recipe would be easy because when I read it I thought it was simple enough but it turned out harder than I thought. I had to get help from my sister because I didn’t heat the pan enough before I seared the chicken and using a turbo broiler instead of an oven brought even more challenges than I expected.

Thankfully, challenges aside the chicken turned out good. My family loved it and I’m just relieved that they did. Would I prepare this again anytime soon? Probably not, because I was so stressed out preparing it that I was so tired by the end of it all!

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