chicken thighs with porcini-marsala pan sauce

How To Make chicken thighs with porcini-marsala pan sauce

• 1

  Microwave 1/2 cup chicken broth with the Porcini Mushrooms until boiling. Cover the bowl and set aside.
• 2

  Preheat oven 350 degrees. In a saucepan add the 1 tbsp butter and olive oil. Season the chicken with salt and pepper and sear on both sides until golden brown. Transfer the pan to the oven. Bake until no longer pink about 20 to 30 minutes.
• 3

  Meanwhile drain the mushrooms through a fine-mesh strainer lined with a coffee filter. Reserve the liquid and chop the mushrooms.
• 4

  Remove the chicken from the oven. Remove the chicken and set aside and keep warm. drain off all fat from pan except about 2 tbsp. Add the shallots and the garlic and cook about 1 minute. Add the wine and scrap up any bits from bottom of pan. Reduce for about 5 minutes. Add the remaining chicken stock, mushroom soaking liquid and mushrooms. Bring to a boil and Cook 6 to 7 minutes until reduced to about 1/3 cup. Whisk in the butter 1 piece at a time until melted and incorporated into the sauce
• 5

  Add the chicken back to the pan and any accumulated juices. Cook 2 minutes. Serve with sauce and mushrooms on top.
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