Wendel's Farm Half Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat your oven to 200°C (400°F). Season the chicken halves with salt and black pepper on both sides.

2. 2

   Sear the Chicken

   In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken halves skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes.

3. 3

   Sauté the Mushrooms

   Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and wild mushrooms. Sauté for about 3-4 minutes until the mushrooms are tender.

4. 4

   Add Marsala Wine

   Pour in the Marsala wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.

5. 5

   Add Chicken Broth and Thyme

   Add the chicken broth and fresh thyme to the skillet. Stir well to combine.

6. 6

   Return Chicken to Skillet

   Nestle the seared chicken halves back into the skillet, skin-side up.

7. 7

   Bake in Oven

   Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 75°C (165°F).

8. 8

   Finish the Sauce

   Remove the skillet from the oven and transfer the chicken to a serving plate. Stir in the butter into the sauce in the skillet until melted and smooth. Adjust seasoning with salt and pepper if needed.

9. 9

   Serve

   Spoon the wild mushroom Marsala sauce over the chicken halves and serve warm.