chicken and mushroom marsala

This is one of those recipes that I have had bookmarked, and, well forgot about it… on purpose. I passed it over because I was scared of chicken after having a run-in with a butcher experience that left my newly married, meat virgin status shaky and tormented, having recurring nightmares of exposed rib cages and raw meat; and then, well, why would you want boring old chicken when there were pulled pork sandwiches and tender pot roasts to be had?

But when I did finally make this, I kicked myself in the shin and gave myself a long time-out. You see, I was afraid. Afraid of chicken, afraid I was going to be disappointed by bland, saw-dust tasting meat, and boy have I never been so happy to be wrong. I swapped out white meat for dark meat, as a just-in-case-this-goes-south-I-at-least-have-dark-meat but I don’t think it was necessary. The chicken was juicy and tender, and the mushrooms were braised in butter and marsala. Seriously, I have learned my lesson.

One Year Ago: Tomato Sauce with Butter and Onion

Chicken and Mushroom Marsala
Adapted from Gourmet

Serves 6

2 pounds chicken thighs, with skin (can be substituted for the breast if you prefer white meat)
1 1/2 tablespoons olive oil
3 1/2 tablespoons butter
1 onion, chopped
1 pound mushrooms, sliced thin
3/4 cup Marsala
3/4 cup low sodium chicken broth
2 tablespoons parsley, minced

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated and scraping up any browned bits that might be stuck to the pan. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 – 20 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.