Creamy garlic sauce with chicken
This creamy, garlic sauce with chicken is a tasty way of using up leftover roast chicken that the whole family will enjoy.
Cook Time30 mins
Total Time30 mins
- 6 bone chicken thighs
- 3 cloves garlic crushed
- An onion
- 200 g bacon chopped or bacon lardons
- 400 g mushrooms
- 1 cup cream OR milk or half and half
- ½ cup 120ml chicken stock
- ½ cup Parmesan grated
- Chopped parsley to garnish
- Fresh shaved or grated parmesan to garnish
Preheat your oven to 200C / 180F / 400F
Cook the chicken
Heat a tbsp of oil in a large pan over a medium heat. Brown the chicken on both sides ( a few minutes on each side).
Transfer the chicken to an oven proof dish and pop into the oven to roast until completely cooked through, about 25-30 minutes (or while you make the sauce).
Prepare the ingredients for the sauce
Make the creamy garlic sauce
Fry the onion and garlic over a medium heat until they are soft and fragrant, stirring frequently. This should take a minute or so.
Add the bacon and fry until it is starting to go crisp.
Add the mushrooms and cook them until they begin to soften.
Measure out the cream/milk and chicken stock.
Pour in the cream (or milk – we used half a cup of each to make it a little lighter), the chicken stock, and parmesan. Simmer in the pan until the sauce thickens slightly.