Braised chicken thighs with a creamy mushroom and bacon sauce. Made with soft asparagus and seasoned with fresh herbs.
- 4 chicken thighs
- 3 chicken drums
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 8.5 oz. white mushrooms
- 3 garlic cloves, minced
- 12 slices bacon, chopped
- 1 1/2 tablespoons olive oil
- 3 + 1/2 – 4 cups heavy cream
- 1 + 1/2 teaspoons Dijon or brown mustard
- 3 teaspoons balsamic vinegar
- 1 bunch asparagus, see notes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 springs oregano, to taste
- 2-3 sprigs thyme, to taste
- 5 teaspoons cornstarch
- 4 teaspoons cold water
- 1/2 cup grated Parmesan cheese
- 1-2 tablespoons fresh parsley, finely chopped
Preheat oven to 400 degrees F.
Wash chicken under cold water and pat dry. Chop asparagus in half and use the top half for the dish.
In a large pan, heat 2 tablespoons olive oil over medium-high heat. Place chicken skin side down into the pan, flipping chicken to another side once a nice golden brown crust has formed; repeat. Place chicken in baking dish and toss with Italian seasoning. Bake for 25 minutes or until internal temperature reaches 165 degrees F.
Meanwhile, cook bacon according to package directions. Once cool, coarsely chop; set aside.
In a large pot, heat 1 + 1/2 tablespoons olive oil over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add minced garlic and cook 1 minute.
Stir in 3 + 1/2 cups heavy cream, 1 + 1/2 teaspoons mustard, 3 teaspoons balsamic vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Add fresh oregano and thyme springs. Cook 5-10 minutes.
In a small dish, stir together cornstarch and cold water. Add to cream pot mixture, stirring as it thickens. Add up to 1/2 cup heavy cream to the dish to reach the desired thickness.
Add chicken to the pot, remove from heat and cover with a lid for 10 minutes. Toss together and serve.
*Cut asparagus stalk in half and use the top half for this dish.