Recipe from E48/L28 in Boston, MA
FSC featured this firehouse in November 2025 - DISCOVER THE STATION
Firefighter Mark Pagliarini
Cook: Eric Farr - Ladder 28 Boston Fire Department
Ingredients
- Boneless skinless chicken thighs — 6.5 lbs
- Shallot — 1
- Garlic — 1 bulb
- Diced pancetta — 1 package
- Marsala cooking wine — 2 bottles
- Chicken stock — 1 box
- Brown baby bella (crimini) mushrooms — 4 packs
- Sliced portobello mushrooms — 1 pack
- Butter — 1 stick
- Heavy whipping cream — 16 oz
- Fresh thyme
- Kitchen twine
- Flour
Directions
Serves 8–10 people
Prep the Chicken
Trim and pound out the chicken thighs. Season with salt and pepper. Dredge in flour seasoned with garlic powder and onion powder.
Sear the Chicken
In a Dutch oven, heat butter and olive oil. Brown the chicken on both sides for 4–5 minutes. Remove and set aside to rest.
Build the Base
Add pancetta to the pot and render until crispy. Remove and set aside.
In the same pot, add:
- Mushrooms
- Garlic
- Shallot
Cook down for about 10 minutes. Season with salt to taste.
De-glaze & Reduce
Turn heat up and add Marsala wine in batches, de-glazing the pan as you go. Let the Marsala reduce by at least 1/3. Add butter and cook down slightly.
Bring It Together
Add:
- 1 cup chicken stock
- Chicken (return to pot)
- Pancetta
- Fresh thyme (tied together with kitchen twine)
- Heavy cream
Bring to a boil.
Finish
Reduce heat and let simmer until the sauce thickens to a gravy-like consistency. Remove the thyme bundle.
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