Chicken Marsala

Originally published on November 3, 2015

I’ve always wanted to make Chicken Marsala at home, but never remember to buy Marsala wine, a key component in the dish that was named after it. On a recent trip to the liquor store, a bottle caught my eye and I started chatting with the clerk about it. Here are some things I learned during that conversation, and after I brought my first bottle of Marsala home:

  • Like Champagne or Burgundy, Marsala is named after the city in Sicily where it’s made.
  • Marsala is either very, very sweet or very, very dry. It’s for this reason the clerk told me that it’s not usually suitable for drinking on its own. I always opt for dry and after bringing it home, I found that  it works just fine when drank on its own. Be careful with it though because….
  • Marsala is a fortified wine. This means that unlike other wines, hard alcohol is added to Marsala. Originally this was done to preserve the wine for long sea voyages. Today this fortification is considered one of the major characteristics of the wine and so it’s remained.
  • Marsala should be stored in the fridge. The alcohol added to the wine helps preserve it even when open and left in your liquor cabinet. However, to ensure you don’t lose any of the flavor profile, it’s best when kept in the fridge. Wherever you store it, Marsala will last for several months, even after you’ve opened the bottle.
  • There are three components you need to make Chicken Marsala – chicken, Marsala wine, and mushrooms. Anything beyond that – butter, cream, vegetables – is up to you, but you must include those three ingredients to have proper Chicken Marsala. You’ll find them in the following recipe.

Ingredients

  • 1/2 cup all-purpose flour  
  • 6 boneless, skinless chicken thighs, pounded to an even thickness  
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 3 cups cremini mushrooms, quartered
  • 3/4 cup Marsala wine, sweet or dry
  • 1 cup chicken stock 
  • 1/4 cup fresh parsley, chopped
  • Salt
  • Freshly ground black pepper

Directions:

1.) In a shallow bowl or plate combine the flour, about a teaspoon of salt, and 1/2 teaspoon freshly ground black pepper. Dredge the chicken thighs in the flour, remove, and shake to remove excess flour.

2.) Heat oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon of the butter, wait until it melts and just starts to foam, and then add the chicken thighs. Cook for about four minutes, flip, and cook other side for another four minutes until thighs are golden brown. Transfer to a plate and set aside.

3.) Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms just begin to carmalize and release their liquid. Add the Marsala wine and bring to a boil, scraping with a wooden spoon as you do to release any brown bits from the bottom of the pan. Continue boiling until the mixture has reduced by half.

4.) Add the chicken stock and cook for 3 minutes, until the sauce has thickened slightly.

5.) Lower the heat to medium and return the chicken thighs to the pan. Continue to cook until the thighs are cooked through and the sauce has thickened, about 10 to 12 more minutes.

6.) Swirl in the remaining 2 tablespoons of butter and season with salt and pepper to taste. Off the heat, stir in the chopped parsley.

7.) Serve and enjoy!