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 ‚Äď 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 saut√© 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