Marsala Chicken Stew
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 lb boneless skinless chicken breast, trimmed and cut into 1-inch pieces
- 1⁄4 teaspoon salt, divided (to taste)
- 1⁄4 teaspoon fresh ground pepper, divided (to taste)
- 1 lb mushroom, sliced
- 3 medium onions, chopped
- 3 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1⁄2 cup marsala
- 1 1⁄2 cups chicken broth
- 1 tablespoon balsamic vinegar
directions
- Heat 1 ½ teaspoons oil in a Dutch oven over med-high heat.
- Decrease heat to medium.
- Add half the chicken and season with half the salt and pepper.
- Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5-8 minutes.
- Transfer to a plate.
- Repeat with another 1 ½ teaspoons oil, remaining chicken and salt and pepper; transfer to plate and set aside.
- Add another 1 ½ teaspoons oil to the pot.
- Add mushrooms and cook, stirring until they begin to soften and give off liquid, 3-5 minutes.
- Add the remaining 1 ½ teaspoon oil and onions.
- Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10-15 minutes.
- Add flour and garlic to the pot and cook, stirring for 1 minute.
- Pour in Marsala and cook, stirring for 1 minute more.
- Add broth and bring to a simmer.
- Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes.
- Add vinegar and the reserved chicken, along with any juice.
- Return to a simmer.
- Season with additional salt and pepper, if needed.
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