Marsala, a fortified wine that is either dry or sweet, is frequently used in cooking. One of the most popular Marsala recipes is chicken marsala, in which chicken breasts are pounded, floured and braised in a mixture of marsala, olive oil, butter, mushrooms and herbs.
Of course there are many delicious chicken marsala recipes one can try and by no means am I saying mine is the best.
I do, however, think my chicken marsala is delicious and worth giving a go if you are looking for an easy meal with a lot of flavour that doesn’t take much time to prepare.
ingredients | serves 4-6 – easy
8 chicken thighs
1t onion powder
1t garlic powder
1/2t fine salt
good grind of black pepper
knob of butter
3/4C marsala wine
1 1/2C chicken broth / stock
4 garlic cloves, sliced
1/2 white onion, chopped
a good bunch of fresh thyme, half of which the leaves are picked, the other half left whole
200g button mushrooms, sliced
1T dijon mustard
bunch fresh parsley, chopped
chives, chopped (garnish)
Preheat the oven to 185C. Lightly oil the chicken thighs with olive oil and rub the onion & garlic powder into the skin. Season with salt & pepper. Set aside.
Heat about 2 tablespoons of oil in a large, ovenproof skillet. Place the thighs skin side down in the pan and brown on a moderate heat until the skin is nicely coloured and crispy. About 6 minutes.
Turn and lightly brown the other side. Set aside.
In the same pan, heat about 2 more tablespoons olive oil and a knob of butter. Sauté the onion until fragrant and glossy. About 4 minutes. Add the garlic and cook for about a minute.
Add the mushrooms, mustard & the thyme leaves and cook, stirring, until the mushrooms are just cooked.
Pour the marsala into the pan, deglaze and cook for about 5 minutes to reduce.
Pour the broth into the pan and simmer on a medium heat for about 5 minutes until slightly reduced and thickened. Add the cream, gently stir and simmer for 2 minutes. Taste the sauce and season with salt & pepper if needed.
Nestle the chicken thighs back into the pan, skin side up.
Bake for about 30 minutes until the sauce has thickened and the thighs are cooked.
Carefully remove the skillet from the oven and garnish with the parsley and chives.
Serve with rice, couscous or fettuccini.
From my kitchen to yours, with love x