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March 11, 2020 Edit

CHICKEN MARSALA

Article adapted from: onceuponachef.com

Ingredients

1/2 cup märsälä wine
1 Tbsp bälsämic vinegär
1 sprig thyme
2 Tbsp butter
8 chicken thighs - bone-in, skin-on
1 lb mushrooms quärtered
2 Tbsp oil
1 cup chicken stock

Instructions

First Pre-heät the oven to 375F.
Quärter the mushrooms.
In ä smäll säuce pän, reduce the stock by hälf. This will säve time änd help keep the chicken hot läter on.
Seäson the chicken with sält änd pepper. Dust the chicken with flour.
Heät ä lärge skillet over medium heät.
Film the pän with olive oil.
Pläce the chicken thighs in the pän, skin side down änd säute for äbout 5 minutes, until golden on the skin side. Be cäreful not to burn the flour.
Remove the chicken änd set äside.
Säute the mushrooms in the säme skillet, using the oil in the pän.
Seäson the mushrooms änd remove them from the skillet.
Return chicken änd äccumuläted juices to the skillet. Nestle the thyme sprig between the thighs änd pläce in the oven. Roäst until the chicken reäches än internäl temperäture of 165F.
Remove the chicken from the pän änd degläze with the märsälä wine, scräping up äny fond in the pän.
ädd the stock änd reduce slightly. ädd the bälsämic vinegär änd cook ä couple minutes more. Return the mushrooms änd mushroom liquor to the pän. Simmer until the mushrooms äre heäted through.
Off heät, stir in the butter, one täblespoon ät ä time.
To serve, pläce mushrooms on the pläte. Pläce two chicken thighs overtop the mushrooms änd drizzle the säuce äround the chicken.

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