Chicken Marsala in restaurants and made it at home many times using boneless, skinless thin chicken cutlets. While I have enjoyed it that way for years I think this version is undoubtedly the most flavorful and I plan on making this my go to chicken Marsala recipe from here on out because it is that good. In fact I have another package of chicken thighs in the freezer and can't wait until I make it again.
The keys here to making this dish absolutely fabulous are:
- Purchase bone in jumbo chicken thighs
- Season the chicken all over.
- Get nice color on the skin in the searing process.
- Crank the heat up to medium high or high and quickly saute the mushrooms until they get a bit of color and preferably use crimini mushrooms as they have a deeper flavor.
- Buy Marsala from the liquor store and never ever buy that stuff on the grocery store shelves.
- Skim as much fat off the top of the sauce as you can.
- Regulating the temperatures as you cook.
- 4 - jumbo chicken thighs, bone in
- 1/2 of a 10 oz. package of crimini mushrooms
- 3 oz. Marsala Wine (use your Pyrex glass one cup to measure this)
- 1/2 cup onion - small dice
- 3/4 cup chicken broth
- 1 tbsp. olive oil
- salt to taste
- black pepper to taste
- granulated garlic to taste
- onion powder to taste
- Wash your chicken under cold water and dry thoroughly. Then season all sides to taste with salt, black pepper, granulated garlic and onion powder.
- Heat a large non-stick skillet that has a lid, over medium high heat. Let it warm up then add in a tablespoon or so of regular olive oil. Allow the oil to heat up for a minute.
- Add in the seasoned thighs skin side down. Turn the heat down to in between medium and medium low. Sear and brown to a deep golden color. Takes about 3-4 minutes.
- Flip the chicken over using tongs, being careful of the skin and brown the second side for 2-3 minutes. Remove the chicken to a waiting plate.
- Drain all but a tablespoon of the fat and reserve the fat. Add in the onion and saute until soft on medium low heat. Takes about a minute or so.
- Next, turn the heat up to medium high and add in the mushrooms. Saute for about 60-90 seconds, until the mushrooms develop a little bit of color.
- Then de-glaze the pan with the Marsala wine. Have your heat set to medium and reduce to half. When that is reduced, add in the chicken broth and stir.
- Add in the chicken thighs and juice back to the pan. Turn the heat down to low and simmer with a lid on for about 45-50 minutes. The internal temperature of the chicken should be at 165°.
- When the chicken in done, move to a clean plate. Take the sauce and place it your Pyrex measuring cup. Use a large spoon or ladle and skim as much of the fat that rises to the top.
- Place the chicken and sauce back in the pan. You are ready to serve!
If you can't tell by now, I am totally thrilled with the flavor of this dish. And I am super excited because it's also very inexpensive to make! My last big trip to the store I got a super sale on jumbo chicken thighs. The family pack of eight jumbo bone in thighs cost $3.83 and is enough for two meals. The Chicken Thighs Marsala cost overall $4.50 to make, feeding four portions for a mere $1.12 each. It's a great family meal that can be ready in about an hour too.
And just in case you would like to have the baby peas, my cost for the bag was $1.56 (you can do them without the pearl onions) and the mushroom rice and roni cost $3.82. My Homestyle Rice and Roni costs $1.60. So you could feasibly make Chicken Thighs Marsala with baby peas and homestyle rice and roni for a total dinner cost of $7.66.
To make the side dishes we had, just click on the highlighted links at the beginning of this post. Enjoy this scrumptious meal!
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