Chicken Thigh Marsala

Ingrédients

• 4 chicken thighs (bone-in and skin-on)
• 1/2 Cup all purpose flour
• 1 1/2 Teaspoons salt
• 1 Teaspoon black pepper
• 1 Tablespoon olive oil (extra-virgin )
• 3 Tablespoons butter
• 8 Ounces mushrooms (baby bella, sliced)
• 1 shallot (large, thinly sliced)
• 3 Sprigs thyme (fresh)
• 1 1/2 cups marsala wine (dry or semi-dry )

Préparation

1. 1

   Preheat the oven to 400°F.

2. 2

   line: Prepare a baking sheet by lining with aluminum foil.

3. 3

   shake: Put the flour, salt, and fresh ground pepper, into a large zip top bag. Shake the chicken thighs in the flour bag one at a time, then set aside.

4. 4

   Heat 1 tablespoon of olive oil and 1 tablespoon of butter, using medium high heat, in a cast iron or heavy bottom pan.

5. 5

   brown: Once the butter and oil are hot, brown the chicken on both sides. When the chicken is golden, remove and place onto the prepared baking sheet. Bake in the oven until internal temp is 165°F, about 20 minutes.

6. 6

   saute: While the chicken is cooking, return the pan to the stove and melt 1 tablespoon of butter in it. Then add the mushrooms, shallots, and fresh thyme to the pan. Saute until everything is golden brown.

7. 7

   Deglaze the pan with the Marsala wine, scraping all the bits off the bottom. Reduce heat to medium low and let simmer lightly, stirring frequently so that nothing burns on the bottom.

8. 8

   melt: When the sauce has reduced by about half, add the last tablespoon of butter. Let the butter melt, then nestle the fully cooked chicken thighs in the sauce in the pan.

9. 9

   spoon: When you are serving, spoon the sauce over the top of the thigh on the plate.