Sunday, October 23, 2011

Chicken Marsala



Alright, I have to confess that I can't get enough garlic, mushrooms or red wine. And this recipe encompasses a ton of all three! This is a wonderful go-to meal for any night of the week, and is one of my fiance's absolute favorites. Now, I will admit, the ingredient list is a little long, but the process is quite simple. After making it only once, it will feel like second nature the next time your family asks for it (and they absolutely will!)

Photos for this post are courtesy of Tamara Murphy Photography


Ingredients
8 chicken thighs (we use 4 breasts cut in half, but traditionally, it's made with thighs)
Flour, salt and pepper (for dredging)

1 tbs butter
1 carton button mushrooms (thinly sliced)
1 yellow onion (diced)
6-8 large cloves garlic (run through the press)

1 tbs tomato paste
1 cup low sodium vegetable broth
1/4 cup marsala
1 cup red wine
1 tsp of each: thyme, pepper, tarragon, basil, oregano, parsley, garlic powder
1/4 tsp sugar
2 tsp cornstarch + 4 tsp cold water
Fresh parsley for garnish (optional)

Directions
In a large high sided pan (with lid) brown dredged chicken on each side, remove and set aside.
Place butter, mushrooms and onions in the same pan and saute until mushrooms are brown and onions are translucent. Add the garlic for about 30 seconds.
Add broth, wine, marsala, tomato paste, and herbs and bring to a boil.
Add cornstarch/water mixture and continue on a high simmer for 10 minutes.
Add chicken back into pan and cook until chicken is done (approximately 20 minutes)