Step 1

Remove the skin from the chicken thighs. Dredge the chicken thighs in flour to coat on all sides.

Step 2

In a nonstick pan, heat butter, oil, finely chopped thyme, shallots, and plenty of freshly grated nutmeg.

Step 3

Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine.

Step 4

Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes.

Step 5

Serve the chicken hot, garnished with extra fresh thyme and freshly grated pepper on top.