Ingredients

• 4-6 x Chicken Thighs

• Plain flour

• Olive oil

• 2 x Tablespoons butter

• 1 x Medium brown onion - diced

• 3 x Garlic cloves - minced

• 2 x Tablespoons tomato paste

• 2 x Cups chicken stock - see notes

• 2 x Cups button mushrooms - sliced

• 2 x Teaspoons dried oregano

• 2 x Teaspoons dried thyme leaves

• Pinch crushed chilli flakes

• 1/4 x Cup Marsala - See note

• 1 x Cup heavy cream

• 1/4 x Teaspoon black pepper

• 1 x Tablespoon lemon juice

• Salt to your taste or special diet

Preparation

Pat dry and lightly coat the chicken with the flour then in a medium hot pan add olive oil and two tablespoons butter and melt down without burning the butter, then fully brown the chicken and set aside.

Next add the onions and garlic to the pan and fry down until soft and caramelised. Take care not to burn the garlic. Then, add the tomato paste and stir then deglaze the pan with the chicken stock, stir well to mix the crunchy bits then add the dried oregano, thyme, chilli, mushrooms, pepper, salt .

When the mushrooms are cooked down until soft add the marsala, stir to allow the alcohol to evaporate then add the lemon and return the chicken to the pan and add the heavy cream cream.

Stir to cover the chicken and on a low to mediium heat, cook the chicken until firm then sprinkle with parsley and serve.

Comments: We used the Sicilian Pellegrino Marsala - wonderful flavour, around $17 for a 750ml bottle. Lasts forever when used to add to a recipe