Chicken Thighs Marsala Step by Step Guide Recipe:- Dinners for two, romantic or not, are easy for me because I cook for Grant and myself most nights. Simple dinners for two fit in a cast iron pan and take minutes to prepare and cook. Most evenings, I don’t get into the kitchen until 6. We dine at 6:30. I must get things organised by 6:30 or we’ll miss anything big since we watch the nightly news with dinner (not romantic).
Chicken Thighs Marsala Step by Step Guide Recipe
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
- Fresh parsley
- Fresh thyme
INSTRUCTIONS
- Heat the oven to 375F. Use a wet cloth to clean the mushrooms. Take the stems off at the ends and cut them into thick slices.
- Small mushrooms are easy to cut in half. Warm up a big, heavy pan over medium-high heat until it’s very hot.
- Brush a little olive oil on the skin side of the thighs. When the pan is hot but not smoking, brown the legs skin down for 5 to 10 minutes, or until they are a nice brown color. Put them on a plate. Take out any burned food and add 2 tablespoons of butter to the pan.
- You should stir the garlic and shallots around a lot during the five minutes of cooking, making sure the garlic doesn’t burn.
- After you add the mushrooms, stir them around a lot for another 5 minutes or so, until they start to brown and shrink.
- After you add the wine, raise the heat and let it cook down a bit. Mix the cream into the pan well after adding it.
- Add the thyme leaves and salt and pepper to taste. Add the last bit of butter and stir it into the sauce to finish it off.
- Put the chicken legs back in the pan and add a little more sauce on top of them.
- Put the thighs in the oven and bake for twenty to thirty minutes, or until they are fully cooked. Take out the thyme leaves.
- Add fresh parsley and/or thyme on top and serve hot.
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