Chicken and marinade

• 4 boneless skinless chicken thighs, trimmed of fat and cut into 1 inch cubes
• 1/4 cup olive oil or canola oil
• 1/4 cup red wine vinegar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp lemon juice
• 1/4 cup brown sugar
• 1/2 tsp dried thyme leaves
• 1 Tbsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

Remaining ingredients

• 2 Tbsp butter
• 1 cup diced onion
• 8 ounces sliced mushrooms
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp dried parsley
• 1 cup water
• 1 Tbsp Better than Bouillon chicken base
• 2 pound Russet potatoes, peeled and cut into cubes
• 2/3 cup milk
• 2 Tbsp butter
• Salt and pepper
• 3 Tbsp cornstarch
• 1/3 cup heavy cream
• Shredded cheddar cheese, for topping
• Bacon crumbles, for topping