Sun Valley’s first couple snowfalls have had us out shoveling, out snowshoeing, out sledding Penny Hill and even out cross-country skiing already. And it’s not even Thanksgiving yet.

When you’re finished playing in all that white, fluffy stuff, retreat to a warm, hearty dish of comfort food. Marie Gallo shows you how in today’s Eye on Sun Valley video as she prepares Lemony Chicken a la Marie.

Lemony Chicken a la Marie

2 quarters chicken (breast and leg combos)

3-4 tablespoons olive oil

2-3 onions, chopped

1 tablespoon sugar

1 cup cilantro (can substitute parsley)

½ cup lemon juice

2 cups water

1 tablespoon cornstarch

2 cups chopped mushrooms, optional

Pepper and salt to taste

Coat cooking pan with olive oil. Place chicken, meaty side down, in the pan. Add diced onions to chicken. Cook on high for several minutes until the chicken is starting to turn golden brown.

Mix cilantro (or parsley, sugar and lemon juice. Add to chicken, along with a pinch of salt and pepper. Cook another 15 to 20 minutes on medium high heat, flipping chicken occasionally.

Mix cornstarch and water and add to chicken along with the mushrooms if you choose to use them. Continue to cook for another 15 to 20 minutes—the last five of those minutes covered.

Serve over rice or mashed potatoes. Accompany with a green salad or green beans.