My take on a recipe by Kaina from the site Care Delites .


1 ½ pounds boneless skinless chicken thighs (about 6 to 8)

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon each dried thyme and rosemary

½ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons olive oil

1 tablespoon butter

8 ounces brown mushrooms sliced

2 tablespoons chooped red onion

1/3 cup dry white wine

4 cloves garlic, crushed or finely chopped

1 tablespoon fresh parsley roughly chopped

2 teaspoon each fresh thyme leaves and fresh rosemary

1 cup chicken stock

1  cups heavy cream

½ cup grated Parmesan cheese

6-8 oz Pasta -- I used Penne, but spaghetti, linguini or some other type will work.


1. Bring a pot of salted water to a boil.

2. Pat chicken thighs dry with paper towel and trim off excess fat.

3. Combine the onion powder, garlic powder, herbs, salt and pepper in a mortar. Add a little olive oil and pound gently to form a paste.

4. Coat the chicken evenly with the combined seasoning.

5. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness).

6. Add remaining oil if needed for second batch.

7. Add pasta to the boiling water.

8. Transfer to a plate; set aside and keep warm.

9. If there is not sufficient oil in the pan add a tablespoon of butter.

10. Add the mushrooms.

11. Season with salt and pepper and cook for about two minutes.

12. Add the onions and stir. Continue to cook until the mushrooms are soft (about two minutes).

13. Deglaze the bottom of the skillet with the wine and let it cook down to about half.

14. Add the garlic, thyme and rosemary; sauté until fragrant (about 1 minute).

15. Add the stock and bring to a simmer.    (You can play with the amount of stock to get the amount of liquid sauce you need.)

16. Stir in cream and return to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.

17. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.

18. Taste test and season with salt and pepper to your taste.

19. Return chicken to the pan and spoon some of the sauce over each. Keep the plate warm.

20. Once the pasta is cooked, drain it.

21. Remove the chicken from the sauce and place on the  warm plate.

22. Transfer the pasta to the sauce and toss until the pasta is well covered.

23. Arrange each thigh on top of the pasta and garnish with the parsley.

24. Serve immediately.

Chicken thighs with creamy mushroom garlic sauce<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.