Romantic Chicken Marsala

Preheat the oven to 400 F. In a large mixing bowl, add flour, garlic powder, paprika, thyme, salt and pepper. Mix well and add raw chicken pieces to the flour mixture to coat. In a large ceramic pot, add 2 tbsp of olive oil and bring to medium heat. Add the flour-coated chicken to the hot pot to brown the chicken for 2-3 minutes each side then place the chicken on a separate dish. Go in batches and don’t crowd the pot. Once all the chicken has been browned, add the remaining oil to the pot and add in the chopped garlic. Cook until fragrant, about one minute and add the onions, celery and mushrooms. Use a rubber spatula to scrape down the browned bits on the bottom of the pan while stirring the vegetable constantly. Bring the heat down to low to medium and cook for 4-5 minutes until the onions have wilted. Add the broth and wine and stir. Next, add the chicken back to the pot, and dried mushrooms if using. Cover and place in the oven for one hour. Enjoy!