Ingredients: |
Ingredients: 4 skin-on, bone-in chicken thighs
olive oil
1 lb small mushrooms, I used a combination of white button and brown cremini
3 Tbsp butter, divided
2 large shallots, peeled and finely chopped
2 cloves garlic, peeled and minced
handful of fresh thyme sprigs
1/2 cup Marsala wine (or dry Sherry)
1/2 cup heavy cream
salt and freshly cracked black pepper
Garnish:
fresh parsley
fresh thyme
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Directions: |
Directions:1. Set oven to 375 degrees F
2. Wipe the mushrooms with a damp cloth. Cut off the ends of the stems, and slice them, rather thickly. You can simply cut small mushrooms in half.
3. Heat a heavy skillet over medium high heat until quite hot. Brush the skin side of the thighs with a little olive oil and, when the pan is good and hot, but not smoking, brown the thighs, skin down, for about 5 minutes or until they have a nice brown color. Remove them to a plate.
4. Wipe out any burnt bits and add 2 Tbsp of the butter to the pan. Saute the garlic and the shallots for about 5 minutes, stirring often and being careful not to let the garlic burn. Add the mushrooms to the pan and saute for another 5 minutes, stirring often, until they start to shrink and brown.
5. Add the wine to the pan and turn up the heat and let it reduce down a bit.
6. Add the cream to the pan and mix well. Season to taste with salt and pepper and finish the sauce by stirring in the last bit of butter.
7. Nestle the chicken thighs back into the pan, spooning the sauce over them a bit as well.
8. Bake the thighs for about 20 minutes, or until cooked through.
9. Serve hot with a sprinkle of fresh parsley. |
This recipe for Chicken Thighs Marsala is from