Chicken Thighs Marsala

Chicken Thighs Marsala

Chicken Thighs Marsala for Two is a quick and easy one skillet meal for a romantic date night, or a casual weeknight dinner.  This classic chicken recipe gives you great restaurant style flavor in a jiffy.
·       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
1.              Set oven to 375F
2.      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.
3.           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.
4.       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.
5.                ….
6.                ….
Full Recipe: Click Here

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