Chicken Marsala with Chanterelles

Melt butter in the skillet, then place the chicken thighs skin-side down. (To avoid crowding the skillet, fry in 2 or 3 batches.)

Pan fry the chicken at medium-high heat (375°F to 400°F) for 6 to 8 minutes until the skin is golden and crisp, then flip and cook for another 4 or 5 minutes on the other side.

Transfer chicken to the pot. (If using batches, repeat above with remaining chicken thighs.)

Add the entire bottle of Marsala wine to the pot of chicken thighs, and bring to a boil. Let it boil fiercely for 2 or 3 minutes.

Cover the pot and simmer on low-medium, until tender and falls apart easily when scrunched (30 to 45 minutes).

Use tongs to remove chicken and let rest on a platter, leaving the liquid in the pot. Strip off and discard skin from chicken.

While the chicken rests, turn the heat up to medium, and let the pot of Marsala heat up until the sauce bubbles. (At this point, you can either use the sauce as-is for a thinner au jus style sauce, or let it continue to bubble until it reduces down by about half into a thicker glaze, about 12-15 more minutes).

Whisk in a knob of butter, plus salt and pepper to taste.

In the skillet, melt a bit more butter on medium heat and sauté the chanterelles until tender and aromatic (about 5 minutes). (To avoid crowding the skillet, sauté in 2 separate batches.)

Transfer the sautéed chanterelles and the resting chicken back into the pot of bubbling Marsala sauce until heated through (2 to 3 minutes), then serve.