I’m not sure what it was about this recipe, but it came together and it was delish! And with minimal ingredients and only 1 pan, it’s one of my favorite recipes!
Stuff you’ll need:
4 pieces of chicken (thighs, breast, skin on skinless you’re choice)
1.5 lb of whole mushrooms. NOT those already sliced ones. Grab the baby bellas and button
2 Large Shallots – sliced very thin and no, do not substitute with an onion…I mean you could but I wouldn’t 🙂
2 Cloves of Garlic – I like it sliced but you could mince or grate or use the kind in a jar
Salt and Peper
1C Marsala Wine
1/2 C Heavy Cream
2 pads of butter – optional. Just go on and use it, it’s so much better
Preheat the oven to 375 degrees F
Heat olive oil in a large (oven proof) pan with tall sides. Salt and paper both sides of the chicken. Place chicken in hot pan, do not move it until the chicken is golden brown (maybe 6 min, just watch it) flip over and cook a few move minutes. Chicken will not be cooked through. Remove and set to the side.
Add a little more olive oil to the pan and saute the shallot for a minute or two then add the garlic, WATCH don’t burn the garlic. Add the mushrooms and sprinkle with salt and pepper, keep stirring! At this point I add 2 pads of butter (it’s optional but it makes the mushrooms luxuriously smooth and creamy). Let the mushrooms reduce a little. Then taste one (or 5, as I do) see if you need more salt/pepper.
Pour in the wine and turn up the heat. SCRAPE the tasty bits off the bottom of the pan. Let it bubble then pour in the heavy cream. Stir to combine then taste your creation and all the goodness you’ve made! Does it need anything? More wine, more cream…this is your opportunity to tweak.
Now nestle those little chickens into the pan. Spoon the sauce over the chicken. (Insert an OOH and AHH at how good it looks) Cover with foil and bake 15 min, then uncover and bake 10-15 additional minutes.
Remove from the oven and spoon more sauce over the chicken. I serve this dish rustic style right out of the pan. That way everyone can take as much of that decadent sauce as the want.
As I side dish I make roasted garlic, smashed red potatoes. The Marsala sauce goes great with potatoes!