INGREDIENTS
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1 3-pound whole free-range chicken, cut into 8 pieces
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Kosher salt and freshly ground black pepper
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Extra-virgin olive oil
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1/2 stick unsalted butter, room temperature
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2 garlic cloves, peeled and minced
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1/2 bunch fresh thyme sprigs (about 8 sprigs)
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2 cups button mushrooms, halved
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2 shallots, diced
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1 1/2 cups sweet Marsala wine
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1 cup chicken broth
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1/2 stick unsalted butter, cut into cubes
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2 cups penne pasta
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