Chicken Marsala – Chef Tony

Chef Tony’s Chicken Marsala

I love Chicken Marsala. Ingredients can be swapped with your preferences. I use bone-in thighs but you can also use boneless. Chicken breast is also an option, but be cautious not to dry out the breast by over cooking. This can be served over White or Brown rice or mashed potatoes. Enjoy !
Ingredients: Olive Oil 1 cup – All Purpose Flour ½ cup – Chicken stock ½ cup Marsala wine (Feel free to add a little more) 4 Bone-in Chicken Thighs (Remove skin) (Chicken Breast if preferred) One package of White or portabella mushrooms. (Slice or pre-sliced) 1/2 Yellow Onion 2 to 3 cloves garlic, minced(Depends on how much you love garlic)
Spices/Seasoning: 1 tsp crushed Oregano ½ tsp white pepper 1 tsp kosher salt 1 tsp black pepper ½ tsp garlic powder ½ tsp Onion Powder 3 sprigs of fresh thyme
Chicken: Ultimately you want the chicken cooked until 175 (Thighs) 165 Breasts but you can be flexiable sine this is being cooked in the marsala sauce. Tip: Make sure you have a deep pan that can hold this as if this was a one pot meal.
Prepping Everything: Have your flour in a dish to cove chicken all set. Put in a little salt, pepper, and garlic powder in the flour. Have your check all set. Remove skin, if preferred and salt & pepper both sides. If you have a rice cooker, have that going. Remember that brown rice takes longer ! If making mashed potatoes, have the potatoes boiled and ready to finish off.
Start Cooking: On medium/high heat, coat enough olive oil to thinly coat the bottom of the pan. Let it get hot. Dredge each piece of chicken in flour and place face down first in heated pan. You are NOT cooking the chicken through ! Just sear the top to color (about 3-4 minutes) then flip and do the same on bottom. The chicken will finish off cooking in the marsala sauce. Remove chicken once you have nice sear on both sides. Drain chicken grease but do not scape bits left on pan. Lower heat to medium low. Add sliced onions and mushrooms. Cook until softened. Once softened, Add some salt some salt & pepper then add minced garlic. Now add Marsala wine. Cook it down about half way (All alcohol will be cooked out). Add the 1/2 cup of Chicken broth/stock. Add a little more broth if needed. Increase heat and bring to a light boil but prevent it from cooking down.
Final Cooking phase: Add each piece of chicken back to the sauce. First face down, then immediately turn back over. Repeat for all pieces. Add your oregano and toss the sprigs of thyme on top. Reduce heat to medium. Cover and cook for about 20-25 minutes, baste (Spoon sauce) over chicken every 5 minutes. Cook until chicken is cooked through (Thighs 175/Breast 165). Salt, white & black pepper to taste. Server over choice of White/Brown rice or mashed potatoes. Enjoy ! Chef Tony
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