Step 1

Preheat oven to 400°F (200°C).

Step 2

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

Step 3

Heat a large oevn 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).

Step 4

Transfer to oven and roast until completely cooked through, about 25-30 minutes.

Step 5

Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.

Step 6

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. Add in the mushrooms and cook until mushrooms begin to soften.

Step 7

Pour in the cream, chicken broth and Parmesan. Let simmer until slightly thickened, about 2 minutes.

Step 8

Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.

Step 9

Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.

Step 10

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