So here's what I'm thinking for my next experiment:
Start with bone-in skin-on chicken thighs. Season with salt and pepper - or maybe even cajun mix like Emeril suggests. Lightly dredge in seasoned AP and brown both sides. Remove to plate and cover loosely. Add some pepper flakes and garlic. Deglaze with Marsala wine (Madiera too sweet? I have some in the fridge). Boil off the alcohol and add chicken stock. Add the chicken back and braise in the oven at about 350 for 30 to 40 minutes. Remove chicken to bed of creamy garlicy mashed potatoes and cover loosely. Finish sauce with some butter, seasoning, capers, heavy cream and mushrooms (sauteed separately in butter). Pour sauce over chicken. Garnish with parsley-lemon zest-garlic gremolata.
Any thoughts? Suggestions? Comments? Cautions?