Remove the skin from the chicken thighs. Dredge the chicken thighs in flour to coat on all sides.

In a nonstick pan, heat butter, oil, finely chopped thyme, shallots, and plenty of freshly grated nutmeg.

Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine.

Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes.

Serve the chicken hot, garnished with extra fresh thyme and freshly grated pepper on top.