4 chicken thighs
1 shallot chopped
¼ large yellow onion – cut thin
2 garlic cloves minced
1 8oz. container of white common mushrooms sliced
½ cup Marsala wine (from Marsala Italy)
½ cup cream
½ cup chicken stock/broth
Garnish with Italian Parsley
1 TBSP olive oil
2 TBSP butter
First I want is to make sure the chicken is thoroughly cooked. I cut two deep slices into the chicken (skin side up) perpendicular to the bone. As I cut I want to feel the bone against the blade. This makes sure the chicken is cooked inside. The reason I want thighs is the meat is juicier when it is on a bone as it cooks. I then cover them in olive oil, season with S&P and cook in 450° oven mid rack 45 minutes. Remove and let cool. Strain the remaining fluid, should be ½ cup.
Add the chicken and spoon on the broth. Cook in 350° oven 15 minutes. Serve over Parmesan couscous.