Cooking chicken in a stainless steel skillet is a great way to get a good pan reduction sauce. For this I brown the chicken in the pan, then finish it in the air fryer. You can also keep the chicken in the stainless steel skillet and place the whole thing in the oven. I put the chicken in the air fryer, make the sauce, then clean the pan and do the vegetables while the chicken is air-frying. Bone-in chicken thighs are very underrated since everyone wants boneless these days. I use celery root as a subtitute for potatoes since they are more nutrient dense and have 1/3rd the calories and carbohydrates. However, this recipe is good with golden potatoes. Any combination of vegetables can be used, really, the sauce tastes good with anything. Also, any dried mushrooms are fine. Morels are pricy, but cheaper dried mushrooms are a great way to save money since they don't perish like the fresh ones. Chicken stock can also be used instead of marsala to save money. Also, most wines can be used as a substitute for marsala, but I prefer marsala.

Chicken and Vegetables with Marsala Morel Cream Sauce

• Ingredients
• 1 chicken thigh, skin-on
• 3-4 ounces peeled sliced celery root or potatoes
• 1/2 of an onion cut into big chunks
• 1 slice of deli ham cut into squares
• 1 tbsp green onions
• 1/4 cup dried morels or mushrooms
• 1/2 cup unsalted chicken broth or stock
• 1/4 cup of marsala sweet wine
• 2 tbsp heavy cream
• Salt, pepper, garlic powder, onion powder, and paprika to taste.
• Avocado oil, for greasing the pan

Procedure:

Season the chicken with salt. Heat a stainless steel skillet on medium-high heat. Once a drop of water placed on the pan slides around like mercury, the pan has reached the non-stick temperature. Avocado oil can be used on the pan now, but isn't required. Place the chicken skin-side down on the pan. As the skin browns, the chicken will naturally unstick provided the stainless steel pan remains at the correct temperature. When the skin is golden brown, flip the chicken and brown the bottom. Place the chicken in the air-fryer at 425 degrees and cook to an internal temperature of at least 165. Cook times will vary greatly depending on the size of thigh, but 15-30 minutes can be expected. Pour the marsala into the pan, allowing some of the alcohol to evaporate out. Add chicken stock with the dried mushrooms. Cook the dried mushrooms in the wine/stock mixture until the mushrooms are rehydrated. If too much of the liquid evaporates, add water. Add the heavy cream to the sauce, and cook down until it thickens. Add some more heavy cream if needed. Keep warm until ready to serve.

Heat a skillet on medium to medium-high heat, put some avocado oil in the bottom of the pan, and toss in the ham and vegetables except for the green onions(add those towards the end for color). Allow the vegetables to brown in the oil, covering the pan can speed up the cooking process, but make sure the steam doesn't boil over. After the vegetables brown, season them with salt, pepper, garlic powder, onion powder, and paprika. Taste and adjust seasoning. All-purpose seasonings can also be used.

Once the chicken thigh is at least 165 degrees, place it on a plate next to the vegetables, and pour the marsala pan reduction cream sauce over the chicken and vegetables.