Chicken:

Cup of Yum
1. Preheat the oven to 240 degrees Celsius/ 475°F/ 240°C.
2. Season the thighs with paprika, salt, and pepper.1 teaspoon sweet paprika + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
3. Sear chicken: Heat the oil in the pan. Cook the chicken thighs skin side down for about 2 minutes at high temperature without moving the chicken. Reduce the heat to medium, move the chicken in the pan a little, and continue cooking it skin side down for about 10 minutes or until the skin is golden.1 tablespoon olive oil + 6 chicken thighs
4. Move the chicken around from time to time and reduce the heat if you notice that the skin takes too much color.
5. Transfer the thighs to a roasting pan, place the pan in the oven, and roast the thighs for 10-12 minutes.
6. Flip the chicken and cook for a further 5 minutes or until the skin is crispy and golden brown and the meat is cooked through. Check the internal temperature; it should be 165°F/74°C. Or cut a thigh near the bone; the juices should be clear, and the meat should be white (no pink traces).

Mushroom sauce:

1. Prepare the vegetables: Halve the onion and slice the halves thinly. Clean the mushrooms and slice them thinly as well. Crush or grate the garlic.1 medium onion + 10 oz cremini mushrooms/ 300 g + 4 garlic cloves
2. Saute: Melt the butter in a large skillet. Cook the onions, mushrooms, and garlic for about 5 minutes or until nicely golden. Season with salt, pepper, dried thyme, and crushed chili flakes, if using.2 tablespoons butter + ½ teaspoon dried thyme + pinch of red pepper flakes
3. Sprinkle the flour all over the mushrooms and stir well for about 1 minute; the mushrooms should be coated in flour.2 tablespoons all-purpose flour
4. Slowly start adding the milk, cream, and chicken stock, whisking constantly to avoid clumps. Simmer the mushroom gravy on low heat for about 2 minutes while stirring constantly. Season the sauce with salt and pepper.1 cup whole milk/ 250 ml + ½ cup heavy cream/ 125 ml + 1 cup chicken stock/ 250 ml
5. Add the freshly grated Parmesan and stir for another minute or until the sauce thickens slightly. If the sauce is too thick, stir in a little more milk or chicken stock to achieve the desired consistency. Adjust the taste with salt and pepper.⅓ cup Parmesan 50 g + fine sea salt and pepper + some chopped parsley
6. Nestle the chicken thighs into the sauce, sprinkle the dish with some chopped parsley, and serve immediately as suggested above.