1. Preheat oven to 160°C (325°F).
2. In a deep skillet, heat half of oil over medium-high heat. Add chicken thighs and cook for 5 minutes, or until golden on all sides.
3. Remove from heat and place in an ovenproof dish. Bake for 35 minutes. Cook pasta according to package instructions. Drain and reserve.
4. Add remaining oil to skillet and heat over medium-high heat. Sauté garlic and capicollo for 3 minutes, or until capicollo becomes slightly crispy. Add mushrooms and continue cooking for 2 minutes. Add wine, scraping the bottom of the skillet to remove browned bits. Pour in chicken stock and bring to a boil. Dissolve cornstarch in water and then stir into skillet mixture, allowing to simmer for 1 minute.
5. Add cream and combine well. Add the reserved pasta to the sauce and toss to reheat and coat pasta well. Season with pepper.
6. Divide pasta among 4 shallow bowls and then place a chicken thigh on each dish. Sprinkle with pepper, parsley and Parmesan cheese shavings.

Aide-gourmet tip: Use muffin tins to oven-bake the stuffed chicken thighs. The meat will fit perfectly and keep the most flavour this way! For flavour variety, try stuffing chicken thighs with herb sausages!