6 Chicken Thighs, with their bones and skin, washed and dried
1 Tbsp Olive Oil
2 Garlic Cloves, mashed
2 Tbsps Parsley, chopped
Salt and Ground Black Pepper
4 Garlic Cloves, ground
200g Pepperoni or Beef Mortadella, cut into small pieces
1 can of Goody Mushrooms Pieces and Stems
3 spoons of Velor Powder Milk, dissolved in a cup of Water
1 Goody Chicken Stock Cube, dissolved in ½ cup of Water
½ cup of Parmesan Cheese, grated
Salt and Ground Black Pepper, to taste
1.Heat the oven at 200oC.
2.Place the chicken in a dish; then in a small bowl, mix the olive oil, garlic, parsley, salt and black pepper, and season the entire chicken with the mixture.
3.Heat the oven at high heat, then place the seasoned chicken on the skin’s side; then leave it for 2-3 minutes until the skin becomes crispy and turns golden. Flip the chicken on the other side, and leave it for 2-3 minutes.
4.Place the sheet in the oven for 20-30 minutes until the chicken is completely cooked. Take the chicken out of the sheet and get rid of ½ the amount of the liquids remaining in the sheet.
5.To prepare the sauce, use the same sheet over medium heat, and fry the garlic in the remaining chicken liquids; stirring constantly for about a minute. Add the pepperoni and mushrooms and stir until they become tender.
6.Add the milk, chicken stock, and cheese to the mixture, then add the black pepper and salt, and leave it over the heat for a couple of minutes until the mixture becomes thick.
7.Return the chicken to the sheet, and let it cook for 1-2 minutes with the sauce to acquire the flavor.
8.Garnish the dish with parsley and parmesan cheese according to taste.