Weekend food post! Creamy garlic parmesan chicken with mushrooms and bacon

Hi everyone and a happy weekend! Let's everyone take a small break from the markets and enjoy some of the simple things in life - namely a delicious meal. So i'm cooking creamy garlic parmesan chicken with mushrooms and bacon.

First of all, i'm a big fan of anything garlic and chicken and cream. And who doesn't love bacon? Bacon makes everything better. And you can regulate the outcome of this dish by the amount of garlic you add.

I found the original recipe on Pinterest. The photos and the end result looked like done by professionals, so let's hit the store and see what amateurs can cook up in comparison.

What you'll need

CHICKEN:

Chicken legs - 8 pcs
Pepper, salt
Olive oil or rice oil (tablespoonful)
2 garlic cloves

FOR THE CREAMY SAUCE:

4 garlic cloves
200 grams of bacon, dice it up
100-200 grams mushrooms, i use diced champignons
1 cup whole milk
1/2 chicken broth
1/3 cup of grated parmesan
Lots of freshly grated pepper (i use Tellichelly black pepper or a mix of green and black peppers)

So time to hit the kitchen. Mixing the marinade for chicken (chicken legs washed and dried with paper) in a cup - crush the garlic cloves and mix with salt, pepper, rice/olive oil and rub the chicken in. Command the chicken to go into the oven to be cooked until turning brown and crisp. I usually use olive oil, but this time i decided for rice oil - it can be freely heated and i must say it turned out rather well and tasty. The smell of the marinade will already make your tastebuds go crazy, if done right.

Yeah, by the looks of it, it's almost ready, after cooking for 25-30 minutes. Set it aside if you're satisfied. If there are some juices left on the skillet, grab some and start frying the 4 crushed garlic cloves and diced bacon in it. If not any left, you can fry in butter or whatever you prefer for frying.

Don't let the garlic turn brown on the frying pan - that's key, better less than more. When the last strong puff of nice garlicy smell rises from the frying pan, que the mushrooms - onto the pan they go.

Warm them up and then start adding the other components of the sauce - add the milk and the chicken broth. So that the sauce would thicken, add some half a cup grated parmesan cheese and let it simmer for a few minutes until starts thickening. Loads of pepper too, freshly grated, onto the pan you send :)

When thick enough, in dives the chicken.

Let it simmer again for a minute or two, so that the chicken can take the taste in and viola! Ready it is!

Serve with a cold beer and a shot of icecold vodka.

I must say, i enjoyed this dish very very much. One of my fave weekend dishes. Give it a try. If you have any tips or tricks regarding this one, let me know in the comments.

Original idea from Cafe Delites via Pinterest

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