Chicken Thigh Marsala Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Chicken Thighs

   Season the chicken thighs with salt and black pepper on both sides.

2. 2

   Sear the Chicken

   In a large skillet over medium-high heat, heat olive oil and 1 tablespoon of butter. Add the chicken thighs skin-side down and sear for about 5-6 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken from skillet and set aside.

3. 3

   Cook the Mushrooms

   In the same skillet, add the remaining butter. Add the sliced woodland mushrooms and cook for 4-5 minutes until they are browned. Add minced garlic and cook for an additional 1 minute.

4. 4

   Add Marsala Wine

   Pour in the Marsala wine and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes until slightly reduced.

5. 5

   Add Chicken Broth and Thyme

   Stir in chicken broth and fresh thyme. Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and let simmer for about 20 minutes or until the chicken is cooked through.

6. 6

   Prepare the Crispy Potatoes

   In a separate pot, boil the halved baby potatoes until tender, about 10 minutes. Drain and let them cool slightly. Heat olive oil in a skillet and add the potatoes, frying until crispy and golden brown.

7. 7

   Cook the Broccolini

   In a small pot, steam the broccolini for about 4-5 minutes until tender but still bright green.

8. 8

   Serve

   Plate the chicken thighs with the mushroom Marsala sauce over the top, serve with crispy potatoes and steamed broccolini. Sprinkle with grated parmesan cheese before serving.