Chicken With Mushrooms And Marsala

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
1139
FAT
249%
CHOL
156%
SOD
23%

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Ingredients for 4 servings

1 whole free-range chicken (3 pounds), cut into 8 pieces

1/2 stick unsalted butter, room temperature

2 cloves of garlic, minced

1/2 bunch fresh thyme

2 cups mushrooms cut in half

2 shallots, diced

1 1/2 cups sweet marsala wine

1 cup chicken stock

1/2 stick unsalted butter, cut into cubes

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 bunch flat-leaf parsley, roughly chopped

2 cups penne pasta, cooked al dente

Preparation

1.

Wash the chicken under cold running water then pat dry

2.

Cut into 8 pieces (2 leg-thighs, 2 wings, breast quartered)

3.

Season the chicken pieces well with kosher salt and freshly ground black pepper. Take a large roasting dish and set over medium heat

4.

Add a 3-count of olive oil to the pan and brown chicken for about 10 minutes on both sides – ensuring to get good color all over

5.

Remove chicken from pan and set aside on a plate tented with foil

6.

To the pan, add garlic, thyme, diced shallots and cut mushrooms

7.

Season with salt and pepper and sauté until mushrooms are brown and onions are slightly caramelized

8.

Add marsala wine to deglaze the pan then add chicken stock, scraping the brown bits off the bottom of the pan with a wooden spoon

9.

Take the chicken and nestle it back in the pan making sure each piece has good contact with the bottom of the pan

10.

Dot the top of each chicken piece with butter and cook over low-medium heat for 30 minutes, basting the chicken with the pan juices periodically

11.

When done, season with salt and pepper and finish with a shower of chopped flat-leaf parsley

12.

Serve with penne pasta.

View instructions at
Tyler Florence

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