Marinate the chicken with ½ teaspoon pepper, ½ tablespoon olive oil, 5 cloves garlic paste and salt. Keep this aside while you start the pan sauce.

Heat 1 tablespoon olive oil in a nonstick pan, add the 5 cloves chopped garlic and 1 finely chopped medium sized onion.

Once the onions & garlic are cooked, add 1 cup mushroom, salt and ½ tsp pepper. The mushrooms will start sweating in a 2-3 minutes. Add 1 cup stock and let this cook for 2-3 minutes.

Make a slurry with 1 tbsp maida and 1 cup milk till no lumps are visible. Add this mixture to the pan and bring to a boil, while stirring continuously.

Add 1 tsp Oregano & 1 tsp Thyme. Check the seasoning for taste and adjust as required. Reduce the heat and let the sauce simmer for 5 minutes till it becomes thick. You can add 1 tbsp of butter at this point for extra flavour.
Let it simmer for a minute then switch off the flame.

Take another nonstick pan, and add ½ tbsp olive oil. The pan should be hot enough, without smoking the oil.
Add the chicken thighs and you should immediately hear a sizzle.

Sear the chicken on both sides for about 3 minutes each. Cover the pan, and let the chicken cook for about 8-10 minutes till cooked. A fork should easily insert into the thickest part of the thigh.

Pour the sauce over the chicken, or have it on the side.

Enjoy!