11/2 - 1 teaspoon
each of dried thyme and dried rosemary (adjust to your taste)
11 1/2 cups
heavy cream / thickened cream (evaporated milk or half and half)*
fresh shredded parmesan cheesePat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
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). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Cut the mushrooms in half, or in quarters if large, and set aside. Add the mushrooms. 4350 g (white) mushrooms1 tbsp oil1 bay leaf3 garlic cloves, roughly chopped 2 green chillies, seeded and chopped225 g low fat fromage frais or ricotta cheese1 tbsp chopped fresh mint1 tbsp chopped fresh coriander (cilantro)1 tsp saltFresh mint and coriander leaves, to garnish. Heat the oil in a karahi, wok or heavy pan, then add the bay leaf, garlic and chillies and quickly stir-fry for about 1 minute. Return to the heat and stir-fry for 2-3 minutes, then transfer to a warmed serving dish and garnish with mint and coriander leaves. 3 garlic cloves