Chicken Marsala Recipe
Confit Chicken Thighs, Baby Bellas, Marsala Cream, Fettuccini
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Ingredients
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Chicken
Mushrooms
Marsala Cream Sauce
Fettuccini
Garnish
Method
Prepare Chicken
- 1
Season and Sear
Season chicken thighs with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs for about 5-6 minutes on each side until golden brown. Remove and set aside.
- 2
Confit Chicken
Reduce heat to medium-low and let the chicken thighs cook in their own juices for an additional 10-15 minutes, then remove from skillet and set aside.
Cook Mushrooms
- 3
Make Marsala Cream Sauce
- 4
Deglaze Skillet
Pour in Marsala wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
- 5
Add Cream
Add heavy cream and butter. Stir until combined and let it simmer for another 5 minutes until the sauce thickens slightly.
Cook Fettuccini
- 6
Boil Pasta
In a large pot, bring salted water to a boil. Add fettuccini pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 7
Drain and Combine
Drain the fettuccini and add it directly to the Marsala cream sauce. Toss to combine.
Serve
- 8
Plate the Dish
Serve the fettuccini topped with the confit chicken thighs and spoon over the Marsala cream sauce. Garnish with chopped fresh parsley.