Ingredients: 1 (3-pound) chicken, cut into 8 pieces, kosher salt and pepper, extra virgin olive oil, 1/2 stic unsalted butter, 2 garlic cloves, 1/2 bunch fresh tyme, 2 cups halved button mushrooms, 2 diced shallots, 1-1/2 cups sweet Marsala wine, 1 cup chicken broth, 1/2 stick butter cut into cubes, 2 cups penne pasta
Directions: Rinse chicken pieces, then pat dry and season with salt and pepper. In a large roasting pan heat a 3 count of olive oil over medium heat. Add chicken and brown in hot oil for about 10 minutes, until golden all over turning pieces to brown on all sides. Remove chicken from pan and set aside on another plate. Add garlic, thyme, mushrooms, and shallots to hot roasting pan. Season with salt and pepper and saute until mushrooms are brown and shallots are slightly caramelized. Deglaze pan with Marsala and chicken broth, scraping brown bits off the bottom of the pan with a wooden spoon.
Nestle chicken back in pan, making sure each piece has contact with bottom of pan. Top each piece of chicken with butter. Cover the pan with the lid, leaving it slightly askew. Cook over medium-low heat about 30 minutes (or until chicken is 180F with a thermometer). Baste chicken with pan juices periodically.
Meanwhile, cook the penne pasta to package directions. Season with the chicken with salt and pepper and serve with penne pasta.
This is recipe is a keeper!! Easy and delicious!