Baked Chicken In Parmesan And Roasted Garlic Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 8 chicken thighs (bone in, skin removed)
• olive oil (for browning)
• 2 tablespoons dry sherry
• 1 cup chicken stock (see note)
• 1 teaspoon fresh thyme
• 4 roasted garlic, cloves
• 1 cup milk
• 8 ounces cream cheese, softened
• 1/2 cup parmesan cheese, grated
• salt (optional)
• fresh ground black pepper
• 1 tablespoon fresh parsley, chopped
• 1 lb egg noodles, cooked according to package directions

Recipe

• 1 preheat oven to 350°f.
• 2 squeeze roasted garlic from the papery peels and mash well.
• 3 heat olive oil in a large, heavy skillet then brown chicken thighs thoroughly over medium-high heat. work in batches removing each batch to a 13x9 pan in the oven as they finish.
• 4 reduce heat to medium. deglaze pan with sherry.
• 5 add chicken stock (see note), thyme, and the roasted garlic. simmer 2 minutes.
• 6 add milk. add cream cheese in small blobs.
• 7 bring to simmer, whisking in the cream cheese until smooth.
• 8 add salt (if using), pepper, and parsley. whisk in parmesan until melted.
• 9 pour sauce over chicken pieces and return to oven for about 1/2 hour or until chicken thighs are thoroughly cooked.
• 10 remove chicken to a serving platter. toss sauce with noodles.
• 11 serve with a green vegetable (i recommend broccoli or an italian vegetable mix), or a salad.
• 12 note: if you don’t have homemade chicken stock please use a quality soup base (i like tones), rather than bullion, which is apt to be too salty when combined with the parmesan.
• 13 note: if you want a thicker sauce reduce the chicken stock to 1/2 cup.