Good Morning Culinary Friends!
Thank you for your patience and sorry for the slight delay in getting this recipe up, it was a busy weekend for the Hudson clan but as the saying goes, better late than never.
This has seriously become one of my favorite go-to meals and like everything else on my blog, it's so easy to make and super DYTM! I use skin-on, bone-in chicken thighs for this but if you're a little more health-conscious than I am then feel free to substitute with skinless, boneless chicken thighs or chicken breast...or maybe even salmon! The great thing about this dish, aside from how tasty it is, is that there is very little prep and the whole dish is made in one big pan, which means very little clean up. That's a win, win, win in my book!
Ingredients (serves 2-4):
- 4 pcs skin-on/bone-in chicken thighs
- 1 pkg Mushrooms (Shitake, Cremini, or White), sliced thin
- 4 thick slices of Bacon, cut into small pieces
- 3 cloves Garlic, minced
- 2 cups Baby Spinach
- 1/4 cup chopped fresh Parsley
- 1/2 cup of Chicken Stock
- 1/2 pint Heavy Cream
- 1/2 cup freshly grated Parmesan
- Pinch of ground Cayenne Pepper
- Pinch of Oregano
- Salt & Pepper
- Olive Oil
Directions:
1. Salt and pepper both sides of the chicken thighs and set aside.
2. Heat up a nice big pan and pour in some olive oil so that it coats the bottom of the pan. Once the pan is hot, place the chicken thighs (skin-down) into the pan. Cook on high for a few seconds, you want the skin to get a nice brown color and crispy. Reduce heat to medium-high or medium so that the skin doesn't burn. This is very important: Keep an eye on the chicken so that it doesn't burn and be sure to lower or adjust your heat accordingly. Once the skin side is done (approx. 3-4 minutes), flip it over and cook the other side of the chicken. Have it on medium-high heat so that side also gets the nice charred, golden brown color but then be sure to lower the heat to medium low or low so that the chicken can continue to cook through without burning. Do not cover the pan, it'll just make the skin soggy! You want the pieces to be cooked through and the skin to be a little crispy. Like this:
Please note that the amount of time it takes to cook the chicken will depend on the size and thickness of the chicken thighs. If you can't figure out whether or not they're done, poke it with a knife and take a look or use a meat thermometer. Once the chicken is cooked through, remove from pan, set aside, and discard any left over oil.
3. In the same pan, turn the heat back up to medium and throw in the pieces of bacon. Cook the bacon for a few minutes or until they're close to being done (make sure not to burn the bacon!), then throw in the sliced mushrooms and minced garlic. Stir well and cook until mushrooms have softened.
4. Stirring the ingredients continuously, pour in the heavy cream, chicken stock, and then Parmesan cheese. Allow the sauce to bubble for a sec but then be sure to turn the heat down to low so that it's just simmering. Add a pinch of oregano and then a pinch of ground cayenne pepper. Throw in the parsley.
5. 10 minutes prior to serving, throw in the spinach. Let it cook down and if you want to add more spinach, you can. 5 minutes prior to serving, return the chicken thighs to the pan and cover it with the sauce. Let the chicken cook in the sauce for a few minutes and then turn off the heat, serve over rice, pasta or with a side of roasted asparagus, and ENJOY!
I really hope you'll give this dish a try. It's so good! If you do decide to try it, please let me know what you think and if you take a picture, please don't forget to tag me on Instagram and/or Facebook with the hashtag #doubleyummytoomuch!
Chokh Dee!
Stevie
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