Optionally debone your chicken thighs.
10 chicken thighs
Place chicken thighs skin side down onto a cold stainless steel pan. Season meat with salt
1 tbsp salt
Turn up the heat to medium and let that cook for 15 miniutes or until the skin naturally unsticks and is crispy. Flip and cook 5 minutes and set aside. Cook in batches to promote even cooking.
Into the same pan add your chopped shallots, garlic, and mushrooms. Cook for 10 minutes or until you've cooked out most of the moisture from the mushrooms.
1 lb mushrooms, 2 shallots, 4 cloves garlic
Add chicken stock, heavy cream and grated parm. Let that simmer for 5-10 minutes until it reaches your desired consistency.
1½ cup chicken stock, 1½ cup heavy cream, 1 cup grated parm
Season with salt, add chives, and add your chicken back into the sauce to coat.
1 tbsp salt, ½ cup chives
Serve with rice and enjoy.