Creamy Chicken Thighs with Mushrooms

Chicken Thighs have become more of a staple in our freezer and on our dinner plate. While boneless chicken breast are the preferred cut, thigh meat is very flavorful and is relatively inexpensive.  You can always find it on sale.  We have also found some great recipes that are specific to using thighs rather than chicken breast.  

This recipe is no exception.  The sauce was wonderful and was great over the rice that accompanied our dinner.  

INGREDIENTS

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

Directions

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.