Chicken Marsala

Modern chicken marsala is usually prepared using chicken breast, which is then butterflied or pounded with a mallet.  However, I find the richness and sweetness of the marsala wine perfectly complement the depth of flavor in dark meat; chicken thighs are also conveniently the right thickness for this dish.

4.64 lbs chicken thigh
1 lb 9.8 oz mushrooms, sliced
1 shallot, minced
1 clove garlic, minced
homemade chicken stock
Florio sweet marsala wine
Ruffino Orvieto Classico 2008

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Normally I prefer the pure ungarnished taste of a good artisan bread, but today I was in the mood for something with a bit more verve. So I whipped up this spread from my pantry:

¹/₄-¹/₈ red onion, finely diced
¹/₂ fresh heirloom tomato, chopped
2 sprigs of fresh basil, leaves only, chopped fine
1 clove of peeled garlic, through the garlic press
1-2 oz fresh mozzarella, chopped
capers
olive oil
balsamic vinegar
salt
pepper

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