Many of you know Fred, who just retired from the Weekly, organizing us, doing billing and a host of other wonderful things. I’ve spoken often of my good friend, Fred, but never mentioned his equally wonderful partner, Stephen.
Stephen is charming and smart and funny and handsome, but I’m about to share a secret - another reason I love spending time with him - his lovely Irish brogue.
Perhaps it’s because I’m 97% Irish (though I aspire to more than 1% Italian, at least in my cooking), but I love to hear him talk. Whenever I make chicken thighs, which is often, I think of how Stephen would pronounce them, “tyes,” and I’m charmed.
Ah, but enough o’ dat. I’m going to give him a big head when he reads this. Back to the tyes.
6 - 8 chicken thighs (bone-in, skin-on)
1 tablespoon olive oil
2 cloves garlic, crushed (Who am I kidding? Add as many as you want)
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper to taste
4 cloves garlic crushed
7 ounces diced bacon
14 ounces sliced brown mushrooms (Cremini)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly ground black pepper to taste
Salt, only if needed to your taste
Extra chopped fresh parsley to garnish
Fresh shaved or grated Parmesan to garnish
Preheat oven to 400°F
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.
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. 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.
If you’re so inclined, serve over rice or pasta.
Stephen, lad, your Irish eyes are always smiling. And Fred? We’re going to miss you at the Weekly more than you can imagine. Let’s meet for dinner and drinks soon.
Perhaps on the “Tird” of June? Love you both. T