In a large roasting pan
heat a 3-count of olive oil
(about 3 tablespoons) over medium heat. Add chicken and brown in hot oil about 10 minutes, until golden all over, turning pieces occasionally to brown on both sides. Remove chicken from pan and set aside on a plate
tented with aluminum foil. Add garlic, thyme, mushrooms, and shallots to hot roasting pan. Season with salt and pepper and saute until mushrooms are brown and shallots are slightly caramelized. Deglaze the pan with Marsala and chicken broth, scraping the brown bits off the bottom of the pan with a wooden spoon.