| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola or vegetable oil
- 4 cups sliced white button mushrooms
- 2 cloves garlic, minced
- 1/2 medium onion, finely diced
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- 1 cup dry marsala
- 1 1/2 cups low-sodium chicken broth
- 4 tablespoons unsalted butter, chilled, cut into cubes
- Juice of 1/2 lemon
- 2 to 3 tablespoons chopped fresh Italian parsley
- Chardonnay, for serving
Instructions
- Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
- Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
- Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1069 |
| Total Fat | 75 g |
| Saturated Fat | 23 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 70 g |
| Cholesterol | 291 mg |
| Sodium | 1845 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1069 |
| Total Fat | 75 g |
| Saturated Fat | 23 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 70 g |
| Cholesterol | 291 mg |
| Sodium | 1845 mg |
Reviews
Whole family enjoyed this dish. My pan wasn’t flat so chicken didn’t brown well. Will brown in another pan and transfer next time. But great flavors and will make again.
My mama made this for me when I was little with pasta. I loved it but wanted it with mashed potatoes and she started making it every year for my birthday. It’s one of my favourite dishes to eat! The smell of the Marsala and the sauce are just perfect with the chicken. Every time I wish I made more of the sauce because it is oh so delicious!
Love the flavors but a bit too watery. Used cream fraiche to thicken sauce ♥️
Not your typical preparation but more delicious! I added olives which turned out delicious.
Great recipe very easy
Husband came home from the grocery with multiple packages of whole mushrooms that I had to use. I wanted something different than my normal coq au vin recipe, so I tried this. Guy, thank you! This was wonderful.
First time making chicken Marsala amazing my husband loved it✅✅✅✅
Made this last night. I have made Chicken Marsala in my crock pot and was looking for a recipe for my Dutch oven. This one is good but my other one is better. The difference is the tomato paste. Chicken Marsala is not supposed to be reddish. It looks like Chicken Paprika. Next time will skip the tomato paste and use cornstarch for thickening (and less butter).
Gonna have to try it.Sounds real good!
Flavor delicious. I doubled recipe used a large deep sheet tray. Loved the one pan design of recipe and deglazing made easy cleanup.