11.28.16 Marsala Braised Chicken with Mushrooms - WFSB 3 Connecticut

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11.28.16 Marsala Braised Chicken with Mushrooms

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Marsala Braised Chicken with Mushrooms

From Chris Carlson at Sur La Table

Yield: 4 servings

This oven-braised version of the classic Chicken Marsala is lovely, rustic and easy to execute at home. Serve this braised dish with creamy polenta for a comforting winter dinner.   


2 pounds (about 8) boneless skinless chicken thighs, trimmed 

Sea salt and freshly ground black pepper

1/2 cup unbleached all-purpose flour, for dredging

2 tablespoons olive oil

2 tablespoons unsalted butter  

1 pound wild and domestic mushrooms, stemmed and sliced

3 large garlic cloves, minced

1 large shallot, thinly sliced 

2/3 cup Marsala wine

4 sprigs fresh thyme

1 1/2 cups low-sodium chicken broth

2 tablespoons chopped flat-leaf parsley


Preheat the oven to 350°F.

Season chicken pieces generously with salt and pepper. Place flour in a shallow bowl and lightly dredge the chicken in the flour, shaking off any excess.

Heat a large shallow Dutch oven or ovenproof skillet over medium-high heat and add oil. When oil is shimmering, and working in batches, add chicken and cook until evenly golden brown, about 4 minutes per side. Transfer chicken to a plate or baking sheet and set aside.

Return pan to medium-high heat and add butter. When foam subsides, add mushrooms and season with salt and pepper; sauté, stirring occasionally, until golden, about 5 minutes. Add the garlic and shallot and cook until translucent, about 2 minutes. Add Marsala; cook until reduced by half. Return chicken to the pan and add thyme sprigs and broth.

Bring pan liquids up to a simmer, cover pan with a tight-fitting lid and transfer to the oven. Braise for 20 to 30 minutes or until chicken is fork tender. Remove thyme sprigs, stir in parsley and taste and adjust seasoning with salt and pepper.

To serve: Divide chicken among warmed bowls. Spoon mushroom pan juices evenly over the top and serve immediately.