Chicken Thighs Marsala
With my easy Chicken Thighs Marsala you great restaurant style flavor in a jiffy.
Servings: 4 servings
Equipment
- cast iron skillet or skillet than can go into the oven
Ingredients
- 4 skin-on bone-in chicken thighs
- olive oil
- 1 lb small mushrooms, I used a combination of white button and brown cremini
- 3 Tbsp butter, divided
- 2 large shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- handful of fresh thyme sprigs
- 1/2 cup Marsala wine or dry Sherry
- 1/2 cup heavy cream
- salt and freshly cracked black pepper
garnish
Instructions
- Set oven to 375F
- Wipe the mushrooms with a damp cloth. Cut off the ends of the stems, and slice them, rather thickly. You can simply cut small mushrooms in half.
- Heat a heavy skillet over medium high heat until quite hot. Brush the skin side of the thighs with a little olive oil and, when the pan is good and hot, but not smoking, brown the thighs, skin down, for about 5-10 minutes or until they have a nice brown color. Remove them to a plate.
- Wipe out any burnt bits and add 2 Tbsp of the butter to the pan. Saute the garlic and the shallots for about 5 minutes, stirring often and being careful not to let the garlic burn. Add the mushrooms to the pan and saute for another 5 minutes, stirring often, until they start to shrink and brown.
- Add the wine to the pan and turn up the heat and let it reduce down a bit.
- Add the cream to the pan and mix well. Add the sprigs of thyme and season to taste with salt and pepper. Finish the sauce by stirring in the last bit of butter.
- Nestle the chicken thighs back into the pan, spooning the sauce over them a bit as well.
- Bake the thighs for about 20 to 30 minutes, or until cooked through. Remove the thyme sprigs.
- Serve hot with a sprinkle of fresh parsley and/or thyme
Notes
- Chicken thighs are inexpensive and versatile, if you love them like I do, try my Lemon Chicken Biryani, or my Creamy Chicken with Wild Rice and Mushrooms for other great ways to use them.
Nutrition
Calories: 577 kcal · Carbohydrates: 12 g · Protein: 28 g · Fat: 44 g · Saturated Fat: 19 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 15 g · Trans Fat: 0.5 g · Cholesterol: 198 mg · Sodium: 197 mg · Potassium: 763 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 813 IU · Vitamin C: 4 mg · Calcium: 47 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.