Pan-Roasted Chicken with Marsala Wine Sauce

Pan-roasting is one of my favorite methods for fast, flavorful meat dishes.  This Bauman College recipe gives proof that you can feed a crowd quickly and cost-effectively.  Cut up whole chickens (leaving skin on and bone in), season the pieces with salt and pepper, pan-roast them in cast-iron until crisp, then place the pan in the oven with handfuls of mushrooms, shallots, and rosemary scattered over the chicken.  When chicken and veggies are cooked (about 30 minutes), remove them to a serving plate.  De-glazed the pan with marsala wine, cooking it down with the chicken drippings until thickened, then pour it over the steaming, juicy chicken.  Serve scattered with fresh rosemary. 

Photo by Crystal at zen-eats.com