Chicken Thighs Marsala
User Reviews
3.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
577 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Thighs Marsala
Description
This recipe starts by browning the chicken thighs skin-side down in olive oil to develop a golden, crispy exterior. The mushrooms used are a combination of white button and cremini, sliced thickly or halved for small sizes, and sautéed with shallots and minced garlic for aroma and sweetness.
Marsala wine is added to deglaze the pan and reduce, infusing the sauce with subtle fruity and fortified wine notes. Heavy cream is incorporated to create a silky texture, balanced with fresh thyme sprigs and seasoning of salt and freshly cracked black pepper. Butter is stirred in last to enrich the sauce further.
The completed dish showcases tender chicken with a luscious, creamy mushroom sauce perfect for an elegant meal. Fresh parsley and thyme garnish provide visual contrast and herbal brightness.
Chicken thighs provide robust flavor and retain moisture well during cooking, making them ideal for this preparation. They pair well with sides like mashed potatoes, polenta, or crusty bread.
Ingredients
- 4 chicken thighs skin on, bone in
- olive oil
- 1 lb white button mushroom small, combination used
- 1 lb cremini mushroom small, combination used
- 3 Tbsp butter divided
- 2 shallot large, peeled and finely chopped
- 2 cloves garlic peeled and minced
- thyme fresh sprigs, handful
- 1/2 cup marsala wine or dry Sherry
- 1/2 cup heavy cream
- salt freshly cracked black pepper
- black pepper freshly cracked black pepper
garnish
- parsley fresh
- thyme fresh
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
- Use bone-in, skin-on thighs for the best flavor and moisture retention.
- For variation, try other chicken thigh recipes like Lemon Chicken Biryani or Creamy Chicken with Wild Rice and Mushrooms.
- Brown the chicken skin side first to develop a crisp texture that contrasts with the creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 198mg | 66% |
| Sodium | 197mg | 8% |
| Potassium | 763mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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