Recipe courtesy Tyler Florence
Wash the chicken under cold running water then pat dry. Cut into 8 pieces (2 leg-thighs, 2 wings, breast quartered). Season the chicken pieces well with kosher salt and freshly ground black pepper.
Take a large roasting dish and set over medium heat. Add a 3-count of olive oil to the pan and brown chicken for about 10 minutes on both sides – ensuring to get good color all over. Remove chicken from pan and set aside on a plate tented with foil. To the pan, add garlic, thyme, diced shallots and cut mushrooms. Season with salt and pepper and sauté until mushrooms are brown and onions are slightly caramelized. Add marsala wine to deglaze the pan then add chicken stock, scraping the brown bits off the bottom of the pan with a wooden spoon. Take the chicken and nestle it back in the pan making sure each piece has good contact with the bottom of the pan. Dot the top of each chicken piece with butter and cook over low-medium heat for 30 minutes, basting the chicken with the pan juices periodically. When done, season with salt and pepper and finish with a shower of chopped flat-leaf parsley. Serve with penne pasta.
Edited: July 31st, 2009