4 to 6 chicken thighs -skin on and bone in
2-3 teaspoons garlic powder
Salt and pepper
For the Sauce:
1 tablespoon minced garlic
14 oz cups sliced Portobello mushrooms (1½ cups)
1 tablespoon dried Italian herbs
2 teaspoons fresh chopped parsley
1½ cups 2% milk – (We used a mixture of skim and heavy cream)
Salt and pepper, to taste
1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra milk mixture
¾ cup fresh grated Parmesan cheese, divided
¼ cup fresh chopped parsley – to serve
Preheat oven to 400°F. Season chicken with garlic powder, salt and pepper.
Heat cooking oil spray in a large, non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side). Transfer to a warm plate.
Drain some of the excess fat from the pan, reserving 2 tablespoons for added flavor. Return pan to medium-high heat; sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley; fry until they just begin to soften.
Reduce heat to low-medium heat, add the milk and bring to a gentle boil, stirring occasionally. Season with salt and pepper to your taste.
Add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Add ½ cup of Parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; transfer to the oven and bake for 30 minutes, or until the chicken is completely cooked through.
Sprinkle with the remaining ¼ cup of parsley and ¼ cup Parmesan cheese.
Serve with steamed rice or pasta.