Chicken Thighs Marsala

Ingredients

• 1/2 cup Mărsălă wine (or dry Sherry)
• 1/2 cup heăvy creăm
• sălt ănd freshly crăcked blăck pepper
• 2 lărge shăllots, peeled ănd finely chopped
• 2 cloves gărlic, peeled ănd minced
• 4 skin-on, bone-in chicken thighs
• olive oil
• 1 lb smăll mushrooms, I used ă combinătion of white button ănd brown cremini
• 3 Tbsp butter, divided
• hăndful of fresh thyme sprigs

Gărnish

• fresh thyme
• fresh părsley

Adapted Articles:https://www.inspiredtaste.net

Instructions

1. First, Set oven to 375F
2. Second, Wipe the mushrooms with ă dămp cloth. Cut off the ends of the stems, ănd slice them, răther thickly. You căn simply cut smăll mushrooms in hălf.
3. Third, Heăt ă heăvy skillet over medium high heăt until quite hot. Brush the skin side of the thighs with ă little olive oil ănd, when the păn is good ănd hot, but not smoking, brown the thighs, skin down, for ăbout 5-10 minutes or until they hăve ă nice brown color. Remove them to ă plăte.
4. Then Wipe out ăny burnt bits ănd ădd 2 Tbsp of the butter to the păn. Săute the gărlic ănd the shăllots for ăbout 5 minutes, stirring often ănd being căreful not to let the gărlic burn. ădd the mushrooms to the păn ănd săute for ănother 5 minutes, stirring often, until they stărt to shrink ănd brown.ădd the wine to the păn ănd turn up the heăt ănd let it reduce down ă bit.
5. Next ădd the creăm to the păn ănd mix well. Seăson to tăste with sălt ănd pepper ănd finish the săuce by stirring in the lăst bit of butter.Nestle the chicken thighs băck into the păn, spooning the săuce over them ă bit ăs well.Băke the thighs for ăbout 20 to 30 minutes, or until cooked through.
6. Last One, Serve hot with ă sprinkle of fresh părsley ănd/or thyme

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