Your guests will want for more when they taste the spicy chicken Marsala. Tomatoes that have been grilled over fire are simmered with juicy chicken breasts in Marsala wine.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, pressed
- 1 cup cremini mushrooms, sliced
- 1 tablespoon tomato paste
- 1 ⅓ cups water
- ½ teaspoon dried marjoram
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¼ teaspoon dried sage
- 1 bay leaf
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- ½ pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
- 1 teaspoon cornstarch
- 1 teaspoon cold water, or as needed
Instructions
- Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
- Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
- Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
- Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 1 g |
| Sodium | 138 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty! I didn’t change a thing.
It was great. The only thing I didn’t have was the Marjoram. So I added more sage which I like anyway. It was wonderful and it froze well.
Good stew. Nice bit of heat.
My family loved it… I did change the marjoram for basil since I didnt have any marjoram and I used chicken broth instead of water…I will make it again but I will add either rice or an elbow pasta.
Nice comforting soup. I used a skinned Roma tomato instead of paste, and chicken broth instead of water. I went light on the chicken and cut it into smaller pieces, so I waited to add them as they only needed to simmer for 10 minutes. Overall a very good soup for chilly, rainy days!
I was interested in this recipe for the fact that it was pretty low in carbs, especially if the cornstarch is omitted, which is what I did. The combination of herbs really make this taste like a cool weather dish, which I like, but I felt it was a bit heavy on the marjoram. Probably 1/4 tsp would be enough for me. I added fresh rosemary in the last 20 minutes of cooking (this was my only other change), then salt and pepper to taste. I could also get by with a smaller pinch of cayenne, lol! Cooking times are pretty accurate. This should freeze well, too. Mashed potatoes or cauliflower and a crusty bread complete the meal. Thanks for the idea!