-
1
Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper.
-
2
Set a turkey roaster pan over 2 burners on medium heat and add the canola oil.
-
3
Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer.
-
4
Remove from the pan and set aside.
-
5
Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions.
-
6
Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes.
-
7
Stir in the tomato paste and thyme and cook about 1 minute longer.
-
8
Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions.
-
9
Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth.
-
10
Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
-
11
Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm.
-
12
Set the roasting pan back over the burner on high heat.
-
13
Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes.
-
14
Shut off the heat, add the butter cubes and stir gently to melt the butter evenly.
-
15
This will thicken the marsala sauce and give it a rich flavor.
-
16
Taste and season with salt and pepper.
-
17
Add a squeeze of the lemon juice and fold in the parsley.
-
18
Pour over the chicken and serve with Chardonnay.
