Chicken Marengo in Marsala sauce

Ingredients for 8 servings:

• 8 chicken legs
• salt and pepper
• 100 g flour
• 4 tbsp olive oil
• 4 cloves garlic, finely chopped
• 200 ml Marsala
• 200 ml chicken broth
• 400 g mushrooms, brown, medium-sized
• 20 small shallots or pearl onions
• 4 tbsp butter
• 1 cube of meat broth
• 3 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chicken thighs thoroughly, pat dry, and season with pepper and salt, then coat in flour. Heat the oil and butter in a large pan and fry the thighs over medium heat until browned all over. Remove the thighs from the pan and discard the fat (be careful not to splash!). Return the thighs to the still-warm pan, add the garlic, heat briefly, and deglaze with Marsala. Then add the chicken stock and simmer the thighs for about 30 minutes. Trim and quarter the mushrooms. Blanch the shallots for 3 minutes and drain. Sauté both in the remaining butter over medium heat. Add to the chicken thighs. Season with the meat stock cube. Serve sprinkled with parsley.