Joe creates a classic braised chicken thigh with a mouth-watering creamy Marsala sauce.
Preheat oven to 180C.
For the Braised Chicken Thighs, place a large frypan over a medium high heat. Season the chicken thighs with salt. Drizzle the oil into the pan and place chicken thighs into the pan, skin side down. Cook for 5 minutes then add the butter. Baste the chicken with the melted butter and cook until the skin is golden, about 5 minutes. Remove from the pan and set aside on a plate to rest.
Place a large frypan over a medium heat. Add the butter and when melted, add shallots, garlic and thyme. Cook until the shallots are soft and translucent, approximately 8 minutes.
Add the Marsala to the pan and carefully flame off the alcohol. Add the stock and cream and simmer for 10 minutes.
Return the chicken the pan, skin side up, ensuring the skins aren’t submerged in the liquid, and place in the oven until the thighs are cooked, about 20 minutes.
Remove from the oven and transfer the chicken thighs, skin up, onto a small baking tray.
Turn oven to the 250C on grill setting. Place the chicken thighs under the grill and cook until the skin is crisp. Remove from the grill and set aside.
Meanwhile, strain the sauce through a fine sieve and discard the solids. Return the sauce to a medium heat and simmer until reduced by half. Add the comte, mustard and truffle oil, to taste, and stir over low heat until comte has melted. Remove form the heat and season to taste. Cover the saucepan with a lid and keep warm.
For the Mushrooms, place a medium frypan over a medium high heat. Add the butter to the pan and when melted, add the mushrooms and thyme. Shake the pan occasionally and cook until the mushrooms are caramelised, approximately 6-8 minutes. Remove from the pan and set aside on paper towel.
For the Crispy Pancetta, place a small frypan over a medium heat. When hot, add the oil to the pan followed by the pancetta. Cook, shaking the pan occasionally, until the pancetta is lightly golden, approximately 5 minutes. Drain on kitchen paper and set aside, keeping warm.
To serve, divide the Mushrooms and Pancetta between the 4 serving plates and garnish with herbs. Top each plate with a Braised Chicken Thigh and pour Marsala Cream around each plate.