Marsala works best here, but if you haven’t got any, sherry or port would suffice. If you use port, be prepared for purple chicken.
Time: 30 minutes
20g cold-pressed avocado oil (or other cold-pressed neutral-flavoured oil)
500g boneless skinless chicken thighs
500g mushrooms – sliced
100g onions – diced
3 cloves garlic – chopped or grated
1g fresh ground black pepper
100g Marsala wine
5g flat-leaf parsley – finely chopped
Place a large frying pan on medium heat.
Unroll the chicken thighs and sprinkle both sides with five grams of the salt.
Cook the chicken until browned on one side, then turn over and brown the other side until cooked through (approximately four minutes per side). Remove the chicken and set aside.
Add the mushrooms, garlic, remaining salt, and pepper to the pan, stirring occasionally for ten minutes.
Stir in the Marsala, cooking for one minute.
Stir in the butter, cooking for two minutes.
Stir in the parsley.
Add the chicken to the pan, covering it in the mushrooms and sauce, turning occasionally until warmed through (approximately three minutes).
Remove from heat and serve immediately.