Chicken Thighs Marsala Step by Step Guide Recipe

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


  • 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


  • Fresh parsley
  • Fresh thyme


  1. Heat the oven to 375F. Use wet cloth to clean the mushrooms. Take the stems off at the ends and cut them into thick slices.
  2. Small mushrooms are easy to cut in half. Warm up big, heavy pan over medium-high heat until it’s very hot.
  3. Brush little olive oil on the skin side of the thighs. When the pan is hot but not smoking, brown the legs skin down for to 10 minutes, or until they are nice brown color. Put them on plate. Take out any burned food and add tablespoons of butter to the pan.
  4. You should stir the garlic and shallots around lot during the five minutes of cooking, making sure the garlic doesn’t burn.
  5. After you add the mushrooms, stir them around lot for another minutes or so, until they start to brown and shrink.
  6. After you add the wine, raise the heat and let it cook down bit. Mix the cream into the pan well after adding it.
  7. 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.
  8. Put the chicken legs back in the pan and add little more sauce on top of them.
  9. Put the thighs in the oven and bake for twenty to thirty minutes, or until they are fully cooked. Take out the thyme leaves.
  10. Add fresh parsley and/or thyme on top and serve hot.


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