Jul 14 2026
Restaurants›Taverna Rustic Italian Wilmington›Free Range Chicken Recipe

Free Range Chicken Recipe

Inspired by Taverna Rustic Italian Wilmington
Time1h
Serves4

smashed fingerling potatoes, spinach, mushroom-marsala sauce

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Ingredients

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For the Chicken

For the Smashed Fingerling Potatoes

For the Spinach and Mushroom-Marsala Sauce

Method

For the Chicken

  1. 1

    Prepare the Chicken

    Preheat your oven to 375°F (190°C).

  2. 2

    Season the Chicken

    Rub the chicken breasts with olive oil, salt, black pepper, and fresh thyme.

  3. 3

    Cook the Chicken

    Place the seasoned chicken breasts in a baking dish and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

For the Smashed Fingerling Potatoes

  1. 4

    Boil the Potatoes

    In a large pot, bring salted water to a boil. Add fingerling potatoes and cook until tender, about 15-20 minutes.

  2. 5

    Smash the Potatoes

    Drain the potatoes and let them cool slightly. Gently smash each potato with the back of a fork.

  3. 6

    Add Butter and Chives

    In a bowl, mix the smashed potatoes with butter and chopped chives. Season with additional salt if needed.

For the Spinach and Mushroom-Marsala Sauce

  1. 7

    Sauté the Aromatics

    In a large skillet, heat olive oil over medium heat. Add minced shallots and garlic, and sauté until soft and fragrant, about 2-3 minutes.

  2. 8

    Cook the Mushrooms

    Add sliced mushrooms to the skillet and cook until browned and tender, about 5-7 minutes.

  3. 9

    Add Marsala and Broth

    Pour in the Marsala wine and vegetable broth, scraping up any bits from the bottom of the skillet. Bring to a simmer.

  4. 10

    Add Spinach

    Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.

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