You’ll Need
For the Chicken
600g boneless chicken thigh fillets, cut into large pieces
1 tbsp olive oil
1 tsp garlic powder
½ tsp dried thyme
½ tsp sea salt
½ tsp black pepper
For the Pots
500g baby potatoes, halved and parboiled for 8 minutes
250g chestnut mushrooms, thickly sliced
1 small shallot, finely diced
1 garlic clove, finely grated
100ml Marsala wine
120ml chicken stock
80ml double cream
1 tsp cornflour mixed with 1 tbsp cold water
To Finish
Fresh thyme leaves
Chopped parsley
Optional but Dangerous
Garlic ciabatta
Extra cream
A glass of the Marsala
Method
Preheat your air fryer to 195°C.
Toss the chicken with the olive oil, garlic powder, thyme, salt and black pepper.
Air fry for 8 minutes, shaking once, until the edges begin to brown.
Add the parboiled potatoes and mushrooms to the basket, lightly spray with oil and cook for 8 minutes.
Divide the shallot, garlic, Marsala and stock between four heatproof pots or one snug baking dish.
Air fry at 190°C for 6 minutes so the wine reduces and the shallot softens.
Stir in the cream and cornflour mixture, then add the chicken, potatoes and mushrooms.
Air fry for a further 7-9 minutes, stirring once, until the sauce is thick and bubbling.
Check the chicken reaches 75°C in the thickest piece.
Rest for 2 minutes, scatter with thyme and parsley, and serve while the sauce is still glossy.