INGREDIENTS FOR THE CHICKEN:
6 chicken thighs (skin on or off, bone in or out)*
2-3 teaspoons organic garlic granulates
Salt and organic black pepper
Buy best organic spices online
FOR THE SAUCE:
1 tablespoon organic garlic granulates
400 g (14 oz) cups sliced mushrooms (1½ cups)
1 teaspoons dried basil
1 teaspoons dried oregano
2 teaspoons fresh chopped parsley
1½ cups evaporated milk*** (half and half or cream if using: see notes)
1 teaspoon chicken bullion powder (or stock powder)
Salt and pepper to taste
1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk****
3/4 cup fresh grated Parmesan cheese , divided
1/4 cup fresh chopped parsley (EXTRA), to serve
OPTIONAL ADD IN:
2 cups spinach
2 cups broccoli florets, lightly steamed
1 teaspoon organic chilli pepper crushed
INSTRUCTIONS
Preheat oven to 200°C | 400°F.
Season chicken with organic garlic granulates , salt and organic black 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 chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavour.
Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
Reduce heat to low-medium heat, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and black pepper to your taste.
Pour the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Add 1/2 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 and allow to simmer for 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired. you can aslo add organic cayenne pepper for more intense flavour.
At this point, add in the optional add-ins, if desired. Allow spinach to wilt (if using).
Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
Serve with steamed rice, over steamed vegetables or pasta.
NOTES
*To substitute chicken breasts for thighs, there is no need to continue to bake them in the oven. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.**If you don't have to oregano and dried basil leaves, use 2 teaspoons Italian herbs.***For DAIRY FREE OPTIONS: Substitute evaporated milk with almond, coconut or rice milk. SIDE NOTE: Alternatively, replace the evaporated milk with half and half, heavy cream, thickened cream or a reduced fat cooking cream. If using any of the creams suggested, do not add the cornstarch mixture. You won't need it.****For a gluten free option, find GLUTEN FREE Cornstarch where available.
Reference: www.cafedelites.com
https://cafedelites.com/creamy-parmesan-herb-chicken-mushroom/
