Chicken Marsala Recipe
Half chicken with oyster mushrooms, braised onion & marsala pan sauce.
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Ingredients
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Main Ingredients
Method
Cooking the Chicken
Season and Sear
Pat the chicken halves dry with paper towels. Season generously with salt and black pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken halves skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5-7 minutes. Remove the chicken from the skillet and set aside.
Cooking the Vegetables
Making the Marsala Sauce
Deglazing the Pan
Pour in the Marsala wine and scrape the bottom of the skillet with a wooden spoon to deglaze, allowing the wine to reduce for about 3-4 minutes.
Adding Broth and Chicken
Add the chicken broth to the skillet and bring to a gentle simmer. Return the seared chicken halves to the skillet, skin-side up. Cover the skillet and let it braise for about 20-25 minutes until the chicken is cooked through and tender.
Finishing Touches
Finishing the Sauce
Once the chicken is cooked, remove it from the skillet and set it on a plate. Stir in the unsalted butter to the sauce, allowing it to melt and create a rich texture. Adjust seasoning with salt and pepper to taste.