Ingredients you’ll need:

• 6 Tbsp butter (divided in 3)

• 2.5 lbs of boneless skinless chicken thighs

• 3 Tbsp of rice flour

• 2 Tbsp of arrowroot flour

• 1/2 tsp salt, divided (plus extra for potato water)

• 1/2 tsp ground pepper, divided

• 6 medium russet potatoes, halved and then quartered (I kept the skin, but feel free to peel if you'd like)

• 1 c heavy cream

• 1 (8oz) package of white mushrooms, sliced

• 1 white onion, diced

• 4 cloves of garlic, minced

• 1/2 tsp ground thyme

• 1.5 c chicken broth

• **1 c Marsala wine

**See gluten free notes on marsala wine below!

Garnish (optional): cracked pepper, finely grated Parmesan cheese, and chopped fresh parsley

Kitchen “stuff” you’ll need:

Stock pot, Cutting board, Large knife, Gallon size plastic bag, Tongs, Large skillet (5qt+) or dutch oven, colander, wooden spoon, serving spoon.

Prep.

Place the chicken in a gallon sized bag with flours, Half the salt and pepper and toss until evenly coated, set aside. Dice onions, mince garlic, slice mushrooms, Take out the chicken broth, heavy cream, wine and set aside. Fill a stock pot with water, add salt and set on burner at medium high heat and bring to a boil. Chop potatoes.

Create.

In a large non-stick skillet on medium high heat, melt 2 Tbsp of butter and heat until hot. Using tongs, place chicken pieces in single layer on the skillet do not overlap (may need to be done in batches). Cook on each side for 5 min until golden brown on both sides and almost, if not entirely, cooked. Once cooked, transfer the chicken to a plate.

In the same pan add 2 Tbsp butter. Once melted add onions and garlic and saute until fragrant, about 1-2 minutes. Season lightly with remaining salt and pepper and thyme. Add mushrooms and continue to saute until mushrooms begin to turn a darker brown color, about 2-3 minutes. Add the wine and broth and incorporate well. This is a great time to put the potatoes in the boiling water and set a timer for 15 min. Bring the mixture to a simmer and reduce by about half, about 5-8 min) Once reduced, add 3/4 c of the cream and bring to a simmer again. Reduce heat to medium/medium low and continue to simmer for about 15 minutes, stirring occasionally. During this time your potatoes should be ready. Check with a fork and if it pierces through easily, they are done. Drain and return to pot off the heat. Add the chicken back to the pan and heat for about 5-8 minutes. While chicken is heating add remaining heavy cream and butter to the potatoes and mash well. I like to use my hand mixer for smooth potatoes. Add salt and pepper to taste.

Finish.

Serve on a large plate sprinkle with fresh parsley.

“I love you MORE-sala each day”

Notes:

• Marsala wine is NOT completely gluten free - not recommended for Celiac’s or full gluten intolerance.

  • sub 1 Tbs of gluten free brandy (I found this at a specialty wine store and fill the rest of the cup with a dry gluten free sauvignon blanc (15 Tbs)

Substitutions:

• Onions - 3 shallots diced, 1 small yellow onion diced

• Not gluten free? - sub flours for all purpose flour