Marsala Chicken Stew

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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