Well this is my take on it. I had the original Chicken Parm at a local diner and I though there needs to be a new take on this standard Diner dish. I also always wondered it called Parm, for parmesan cheese but it always covered in mozzarella, hmm. So, I set out to come up with my own spin on it and including parmesan cheese. Now I use chicken thighs not the cutlets, the bone in gives it more flavor – Enjoy
3 to 4 lbs. bone in chicken thighs
1 cup dry white wine
½ cup half & half
½ of cup of homemade chicken stock
1 cup freshly grated Asiago Cheese
1 cup freshly grated Parmesan Cheese
1 pint of Cremini mushrooms, sliced
2 shallots, minced
4 cloves of roasted garlic, minced
6 sprigs of fresh thyme, stemmed
pinch of cayenne pepper
Salt and Pepper to taste
1 lb. of wild mushroom linguini
Preheat oven to 450 degrees.
In a large oven proof skillet, big enough to hold all the chicken in a single layer, drizzle enough olive oil to coat the bottom of the skillet and place on medium high heat. Once the oil starts to shimmer, working in small batches, place the chicken skin side down and cook until skin is golden and is released from skillet, about 5 to 7 minutes, turn over and cook an addition 5 minutes, remove, set aside and repeat until all chicken is done.
Drain of most of the fat from the pan and now add the shallots, over medium heat, and sauté until soft, add garlic, pinch of cayenne pepper, stir then deglaze the skillet with the chicken stock, scraping the bits off the button of the pan, reduce heat, add a pinch of thyme and simmer until reduced by half. Now add the mushrooms and sauté until soft.
Now add the wine to the skillet, stir, and return chicken to pan and simmer chicken, skin side up for 20 minutes, un-covered.
Combine the two cheeses in a bowl and set aside.
While chicken is simmer prepare pasta as directed on package, drain and reserve ½ cup of pasta water. Place pasta on a deep serving dish.
Once chicken is done through, remove from heat, and cover each piece of chicken with a healthy mound of cheese, place skillet in oven and bake until cheese is melted and starts to turn golden. Remove from oven and place chicken on a platter.
Return skillet to the stove over medium heat, add pasta water to skillet and sauté until almost all reduced. Reduce heat, add half & half, balance of the thyme, a hand-full of cheese and sauté until smooth. Pour over pasta and toss, then add the chicken to the top and cover with the remain cheese. Serve