Chicken Thigh Marsala
Chicken thigh Marsala pairs juicy, golden chicken thighs with mushrooms and shallots in a rich, buttery Marsala wine sauce that's ready in 40 minutes.
Servings: 4
Ingredients
- 4 chicken thighs bone-in and skin-on
- ½ Cup all purpose flour
- 1½ Teaspoons salt
- 1 Teaspoon black pepper
- 1 Tablespoon olive oil extra-virgin
- 3 Tablespoons butter
- 8 Ounces mushrooms baby bella, sliced
- 1 shallot large, thinly sliced
- 3 Sprigs thyme fresh
- 1½ cups marsala wine dry or semi-dry
Instructions
- Preheat the oven to 400 degrees F.
- Prepare a baking sheet by lining with aluminum foil.
- Put the flour, salt, and fresh ground pepper, into a large zip top bag. Shake the chicken thighs in the flour bag one at a time, then set aside.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter, using medium high heat, in a cast iron or heavy bottom pan.
- Once the butter and oil are hot, brown the chicken on both sides. When the chicken is golden, remove and place onto the prepared baking sheet. Bake in the oven until internal temp is 165 degrees F, about 20 minutes.
- While the chicken is cooking, return the pan to the stove and melt 1 tablespoon of butter in it. Then add the mushrooms, shallots, and fresh thyme to the pan. Saute until everything is golden brown.
- Deglaze the pan with the Marsala wine, scraping all the bits off the bottom. Reduce heat to medium low and let simmer lightly, stirring frequently so that nothing burns on the bottom.
- When the sauce has reduced by about half, add the last tablespoon of butter. Let the butter melt, then nestle the fully cooked chicken thighs in the sauce in the pan.
- When you are serving, spoon the sauce over the top of the thigh on the plate.
Notes
Get the chicken really golden: Don't rush the browning step. That golden skin gives the thighs much better flavor, and the browned bits left in the skillet become part of the Marsala sauce.
Don't crowd the mushrooms: Give them room to brown rather than steam. Let their moisture cook off and wait for some good golden color before adding the Marsala.
Let the wine reduce: Give the Marsala time to simmer down by about half. This concentrates its flavor and gives you a richer sauce rather than thin wine around the chicken.
Add the sauce just before serving: I spoon the mushroom Marsala sauce over the chicken at the end so that beautifully browned skin doesn't sit in liquid longer than necessary.
Save plenty of sauce for the potatoes: Mashed potatoes are my favorite side for this because they soak up every bit of the buttery mushroom and Marsala sauce.
Don't crowd the mushrooms: Give them room to brown rather than steam. Let their moisture cook off and wait for some good golden color before adding the Marsala.
Let the wine reduce: Give the Marsala time to simmer down by about half. This concentrates its flavor and gives you a richer sauce rather than thin wine around the chicken.
Add the sauce just before serving: I spoon the mushroom Marsala sauce over the chicken at the end so that beautifully browned skin doesn't sit in liquid longer than necessary.
Save plenty of sauce for the potatoes: Mashed potatoes are my favorite side for this because they soak up every bit of the buttery mushroom and Marsala sauce.
Nutrition
Calories: 505kcal | Carbohydrates: 28g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 983mg | Potassium: 559mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
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