Ingredients
Units
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- 6 chicken thighs, skin on (bone in optional)
- 2 tablespoons Olive oil
- 1 tablespoon butter
- Salt Pepper to taste
- 8 ounces sliced mushrooms
- 1 garlic clove, minced
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated parmigiano cheese (plus extra for topping chicken)
- 1/2 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 2 large, whole, bayleaves
Instructions
- Season chicken with salt and pepper. In a large (oven safe) skillet add olive oil and cook both sides of the chicken on medium-high heat for 4-5 minutes until brown and cooked until no longer pink in center.
- Remove chicken and set aside on a plate. Add the butter, sliced mushrooms, garlic, and herbs to pan. Cook for a few minutes (3-5) until tender. Remove and set aside.
- Add chicken first them mushrooms back to pan. Pour cream oven the chicken and mushroom. Cover completely with the parmigiano cheese.
- Let simmer about 5-6 minutes until slightly bubbly. Then, broil in the oven about 4-6 minutes until the skin on the chicken is nice and crisp/brown and the sauce is bubbly! Serve hot over rice, pasta, polenta, or eat with a side of delicious bread!
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Savory
- Method: Italian
- Cuisine: Italian