Preheat your oven to 400 degrees F (220 degrees C) with rack in center of oven.

In a small bowl mix the minced garlic , some Italian seasonings and olive oil.

Rub with this mixture the chicken thighs to cover completely.

In a skillet/ oven proof pan that will accommodate all the chicken thighs, sear the chicken over high heat until golden brown and crisp. It will not take more than 3 min per side.

Cover the skillet/ pan with foil and transfer to the oven. Bake 15-20 minutes until the chicken is completely cooked.

Once it is done, remove from the skillet and set aside fora while.

In the same skillet fry the garlic until fragrant & slightly browned but not burned.

Add the sliced mushrooms & the sausage. Cook another 5 minutes.

Pour in the chicken broth, half cream & milk. Bring to boil.

Add some lemon juice, black pepper, Italian spices and the Pecorino cheese. Allow to simmer until slightly thickened. Adjust salt and pepper.

Return the chicken thighs to the skillet/pan. Cook another 2-3 minutes to let the sauce to take on the flavors.

Garnish with fresh chopped parsley.