This isn't a traditional Chicken Marsala because it uses chicken on the bone instead of boneless pieces pounded flat. Because the pieces aren't dredged and fried, it's very easy to make this gluten free. It also scales very nicely, and feel free to adjust the spice to taste or swap out any mushrooms you like.

Servings 4-6, Total Time 1 hour

1 whole chicken cut in eighths

1-2 tbsp oil

1 medium sweet onion or 1/2 a large sweet onion, chopped

8 oz button or cremini mushrooms, sliced

1 tbsp or so Italian seasoning or Provence seasoning (or any dried herb mix you want - think Mediterranean as the wine is from Sicily)

salt and pepper to taste

1-2 tbsp of AP flour or corn starch (corn starch will make it gluten free)

1/2 cup marsala wine

1 cup chicken broth

Preheat oven to 375 (convection roast if you have it). Place chicken in a deep dish roasting pan or similar (you'll need the sides for the sauce), bone down, and cook for about 30 to 35 minutes, or until about 10 minutes shy of being cooked through.

While the chicken is cooking, heat a wide flat frying pan on low-medium heat. Add the oil and the chopped onion and sweat them for a few minutes, until translucent.

Add the mushrooms and raise the heat to high. Add salt, pepper, and the herb seasoning. Let it cook until almost all of the liquid is gone. This can be as much as 10 minutes depending on how much water is in the mushrooms.

If you're using flour, add it to the bottom of the pan now and stir it with the mushrooms, cooking it for a few more minutes (like a roux). If you're using corn starch, add it to the wine before adding it to the pan (like a slurry).

Add the wine and cook the sauce for a few minutes, then add the stock and bring back to a boil. If you timed it right, the chicken is about ready to be pulled. If it isn't, you can either add it early or let the sauce wait.

When you're ready to add the sauce, pull the chicken from the oven. Carefully pour the sauce into the roasting pan (remember, everything is hot - it's not really safe to pull the oven rack out and pour the sauce). At this point I usually turn over the breasts and thighs putting the meat down into the sauce. Put back in the oven and cook for the remaining time until the chicken is done through. It's best to use a thermometer if you have one, since the sauce and the time out of the oven will add a few minutes to the total time.

Serve by transferring the chicken pieces to a dish with sides, then pouring the sauce on top. Don't forget to serve with a spoon for the sauce.