Chicken a la Kertney with Garlic mash!

I'm putting an Italian twist on an old English staple! It's no secret that I loooove Chicken Marsala. There's just something about the sweet, smokey flavor of the Marsala wine combined with the soft, buttery texture of the chicken... oh, and those big, moist chunks of mushr--- see!? I'm slobbering already. I'm also a huge fan of creamy Chicken a'la King and puff pastry. It reminds me of my mum and when she'd prepare it when we had company... and ate in the dining room... with the good china. Impressive. This fortuitous Friday would prove fortunate even further, (say that three times fast) for I had a coupon for the puff pastry AND the better brand of Marsala was on sale. So, why not combine the two dishes and create a comfort food TO DIE FOR!    

Chicken a'la Kertney:
Serves: 6
Prep time 35minutes
Slow cook time 2.5 hrs.

4 pack chicken thighs (skin on)
3 tablespoons butter
1tsp each, S&P&Garlic Powder
3tsps Extra Virgin Olive Oil
1 package of puff pastry
1 small onion, diced
2 large garlic cloves, pressed
1 small pkg baby bella (crimini)  mushrooms, sliced- I prefer thickly sliced bites of mushroom in this dish, but you can do it however you want... unless I'm coming over for dinner. In which case, slice them thick. 
1/2 cup frozen peas
1/2 cup heavy whipping cream
1 cup of middle priced Sweet Marsala wine ($5-10)
2 cups of (pick one) a) Prepared Chicken stock or b.) Diluted Chix Soup Base (I prefer the Penzey's brand. Man, this stuff is awesome, but any will do. If you use a box/can stock, be prepared to add more salt and pepper)
Parsley to garnish- optional

Step 1: Season your chicken with S&P and Garlic Powder and plug in your crock pot. Heat your large pan to medium-high heat and add 1 tablespoon of butter and 2 tablespoons of olive oil. Add your chicken and brown until you get the good bits on the bottom of the pan, 5-7 minutes. Remove your chicken and place them in the crock pot. Reduce the heat to medium and set aside. Add your onions to "the bits" and saute 'til translucent.-2 minutes. Next add your mushrooms and garlic and add 1 tablespoon extra of EVOO. Saute for 5 minutes and de-glaze the pan with 1/2 cup of the Marsala and 1 cup of stock or diluted soup base. Simmer for 2-3 minutes and pour it over the chicken in the crock with the peas and the rest of the Marsala (1/2cup).  Let the chicken and shrooms cook for 2-2.5 hours or until the chicken is falling off of the bone.

Step 2: Prepare your puffed pastry (per pkg instructions) and your mashed potatoes (you had better not be making these from a package) 45 minutes before the chicken cooks.

Step 3: Remove the thighs from the crock and let cool a few minutes. Hello? You don't want to burn yourself! Pull the chicken from the skin and bone. Discard the bone and skin and place the chicken back into the crock.

Step 4: Measure out 1/2 cup of your cream and merry 1/2 cup of the crock sauce to it. We're trying to keep the cream from curdling when we add it to the crock.

Step 5: Get a medium sauce pan and get a roux going. (1 tablespoon of butter and 1 tablespoon of flour.) Add almost all of the "crock sauce" until it thickens. Next add the crock cream. Prepare your plate and the puff pastry. Ladle in your creamy chicken mixture, add some freshly cracked pepper, fresh parsley and VOILA! Chicken a'la Kertney.

Oh, and be sure to enjoy it with some yummy wine! Try Deer Creek Winery's Fawn Catawaba-- one just opened in the Mall! The Fawn was my favorite; delicious, semi-sweet white wine.