Recipe

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

• 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.