Heat the oven to 400F. If you have a convection oven now is the time to use that
Begin by mixing the garlic, herbs, salt, pepper and olive oil in a small bowl
Add the chicken and massage to coat.
In an oven proof skillet over medium-high heat some oil. If you have duck fat on hand this is a perfect place to use it.
When the pan begins to just start wisping smoke, add the chicken skin-side down. Cook with out moving for 3 min
DON'T throw out the reserved marinade! We'll use it later.
Flip the chicken and continue to cook for 3 more minutes.
Finish cooking the chicken in the oven for 25 min.
While the chicken is cooking begin the rice. Cook according to instructions.
Prep your other ingredients. Dice bacon. Slice mushrooms. Smash garlic, and add the reserved marinade to the garlic. Measure your liquids out and shred your cheese
Remove the skillet from the oven. Be careful it's hot!
Separate the chicken and drain the fat
Return the skillet to medium heat and add the bacon
When the bacon has rendered it's fat and the fat appears clear in the pan, add the garlic and reserved marinade. Cook 1 min
Add the mushrooms and sesame seeds. Initially the mushrooms will soak everything up in the pan. Just keep stirring.
Cook the mushrooms for 6-8 minutes. They will begin to give up their liquid which will deglaze the pan. Scrape up the pan to get all those bits stuck to the bottom
When you can hear the mushrooms stop simmering and begin to sizzle add the stock and cream.
Bring to a brief simmer and add the cheese
Add the chicken to the sauce and cook another 2 min to reheat chicken.
Plate with rice and ladle over the cream sauce
