Marinate the chicken thighs with ½ teaspoon pepper, ½ tablespoon olive oil, half the chopped garlic, and salt. Keep this aside while you start the pan sauce.

Heat a tablespoon of oil in a nonstick pan, add the chopped garlic and onions to it.

Once the onions are cooked, add the mushrooms, salt and pepper. The mushrooms will start sweating in a few minutes. Add the stock and let this cook for 2-3 minutes

Make a slurry with all-purpose flour and milk till no lumps are visible. Add this mixture to the pan and bring to a boil, while stirring continuously.

Add the dried rosemary. 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 a knob of butter at this point for extra flavor but I usually skip this. Switch off the flame.

Take another non stick pan, and add half a table spoon 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. Tastes best with steamed rice.