Creamy Garlic and Mushroom Chicken

10 chicken thigh fillets
700g sliced mushrooms
Vegetable oil
900ml thickened cream
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 cup parmesan cheese grated

Preheat the oven to 170°C
In a large frying pan brown the chicken on both sides. Remove from the pan and set aside. In the same pan add another teaspoon of oil and add the mushrooms.  Cook until browned and softened. Mix the onion powder, garlic  powder and herbs together and pour over the mushrooms.
Add the chicken back to the pan and any juices.
Pour over the cream, add the parmesan and stir through. Reduce the heat and simmer for 10 minutes.
Transfer to an oven proof dish wh a fitted lid and bake for 4 hours or until the chicken is soft and tender.
Serve with mashed potatoes, rice or pasta.

This is a quick, simple no fuss meal that pretty much makes itself whilst you get on with other things.  It is also delicious!

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