Instructions: In large skillet, heat 1 tb of the butter over medium-high heat; brown chicken lightly in batches. Sprinkle with salt and pepper; transfer to plate. Pour off grease from skillet.

Add mushrooms to skillet; stir in marjoram, thyme, nutmeg, and salt and pepper to taste; cook over medium heat, stirring occasionally, for 10 minutes. Transfer to bowl.

In same skillet, heat remaining butter; cook onions for 5 minutes. Season with salt and pepper to taste. Spread half of the onions and one-quarter of the mushrooms in baking dish just big enough to hold chicken in 1 layer.

Lay chicken over top. cover with remaining mushrooms and onions. Pour in stock.

[Can be prepared to this point, covered and refrigerated for up to 1 day.

Bring to room temperature.]

Bake, uncovered, in 350F 180C oven for 40-45 minutes or until juices run clear when thigh is pierced. Sprinkle with parsley.

excellent source iron.

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