Creamy Baked Chicken Thighs

You know those meals that just fill your soul, as well as your stomach? This creamy baked chicken thighs recipe is one of those! The foundation of a great meal is really good meat, and with chicken thighs from Over the Moon Farm, you really can’t go wrong. Tender, juicy, and drizzled in cream sauce — can you say YUM!?

Ingredients

• 6 chicken thighs from Over the Moon Farm

• 1 tablespoon olive oil

• 2 cloves garlic; crushed

• 2 tablespoons fresh parsley; chopped

• 1 pinch Kosher salt; to taste

• 1 pinch ground black pepper; to taste

• 4 cloves garlic; crushed

• 7 ounces diced bacon from Edgewood Locker

• 14 ounces brown mushrooms; Cremini, sliced (optional)

• 1 cup Dan and Debbie’s heavy cream

• 1/2 cup chicken broth from Over the Moon Farm + Garden

• 1/2 cup parmesan; freshly grated

Directions

• Preheat oven to 400°F.

• Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a bowl. Rub the oil mixture over the chicken to completely coat.

• Heat a large oven 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.

• 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. If using mushrooms, 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 flavors.

• Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables