Marsala Chicken Stew

Marsala Chicken Stew

2   tablespoons extra-virgin olive oil, divided
1   pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
1/4   teaspoon salt, divided
1/4   teaspoon freshly ground pepper, divided, plus more to taste
1   pound mushrooms, sliced
3  medium onions, chopped
3   tablespoons all-purpose flour
2   cloves garlic, finely chopped
1/2   cup Marsala, (see Tip)
1 1/2   cups reduced-sodium chicken broth
1   tablespoon balsamic vinegar

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Reduce heat to medium. Add half the chicken and season with 1/8 teaspoon each salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5 to 8 minutes. Transfer to a plate and repeat with another 1 1/2 teaspoons oil, the remaining chicken and 1/8 teaspoon each salt and pepper. Set aside.

Add another 1 1/2 teaspoons oil to the pot. Add mushrooms and cook, stirring, until they begin to soften and give off liquid, 3 to 5 minutes. Add the remaining 1 1/2 teaspoons oil and onions. Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10 to 15 minutes.

Add flour and garlic to the pot and cook, stirring, for 1 minute. Pour in Marsala and cook, stirring, for 1 minute more. Add broth and bring to a simmer. Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes. Add vinegar and the reserved chicken, along with any juice. Return to a simmer. Season with additional pepper, if desired.

Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.

Tonight, I’m serving with crusty french bread, garden salad and fresh fruit compote.

 

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