Chicken Thigh Marsala

Ingredients

• 4chicken thighs (bone-in and skin-on)
• 60 g (½ cup)plain flour
• 7.5 g (1½ teaspoons)salt
• 2.5 g (1 teaspoon)black pepper
• 15 ml (1 tablespoon)extra-virgin olive oil
• 42 g (3 tablespoons)butter
• 227 g (8 ounces)baby bella mushrooms, sliced
• 1 largeshallot, thinly sliced
• 3 sprigsfresh thyme
• 360 ml (1½ cups)dry or semi-dry Marsala wine

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Line the tray

   Cover a baking sheet with aluminium foil.

3. 3

   Coat the chicken

   Put the flour, salt and freshly ground pepper in a large resealable bag. Add the chicken thighs one at a time, shake to coat, then set them aside.

4. 4

   Heat the pan

   Warm 15 ml (1 tablespoon) of olive oil and 1 tablespoon of butter in a cast-iron or other heavy-based pan over medium-high heat.

5. 5

   Brown and bake

   When the butter and oil are hot, brown the chicken on both sides. Once golden, transfer the thighs to the prepared baking sheet and bake for about 20 minutes, until the internal temperature reaches 74°C (165°F).

6. 6

   Cook the mushrooms

   While the chicken cooks, return the pan to the hob and melt 1 tablespoon of butter. Add the mushrooms, shallot and fresh thyme, and sauté until golden brown.

7. 7

   Reduce the wine

   Pour in the Marsala and scrape the browned bits from the bottom of the pan. Lower the heat to medium-low and simmer gently, stirring often so the sauce does not catch.

8. 8

   Finish the sauce

   When the sauce has reduced by about half, stir in the final tablespoon of butter and let it melt. Nestle the fully cooked chicken thighs into the sauce.

9. 9

   Spoon over sauce

   To serve, spoon the sauce over the chicken thighs on the plates.

What is chicken Marsala?

Chicken Marsala is an Italian-American dish named for Marsala, the fortified wine from Sicily that gives its sauce a distinctive, mellow sweetness. It is commonly made with chicken, mushrooms and a reduced wine sauce.

This version uses bone-in, skin-on thighs rather than thin chicken cutlets. Browning and roasting the thighs while the mushroom sauce reduces helps the two parts finish together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 23g protein, 28g carbs, 23g fat.

The flour and Marsala contribute much of the carbohydrates, while the chicken and butter provide much of the protein and fat; the mushrooms add some additional nutrients and texture. Balance the rich sauce with a generous serving of green vegetables and a moderate portion of potato, bread or another starch.

Choosing the chicken

Bone-in thighs: these are the specified cut and take longer to cook than boneless pieces. Check the thickest part without touching the bone when measuring the internal temperature.

Flour coating: shaking the thighs in seasoned flour gives them a light coating for browning. Let any excess flour fall away before they go into the pan.

Build a golden base

Hot pan: warm the oil and butter before adding the chicken so the coating begins to brown rather than sit in a cool pan. Brown both sides, then move the thighs to the lined tray to finish in the oven.

Mushrooms and shallot: cook them in the same pan after the chicken is removed. Their colour and the browned bits left in the pan add depth to the sauce.

Reduce the Marsala

Scrape the pan: pour in the wine and loosen the browned pieces from the base with a spoon. Keep the heat at a gentle simmer once the sauce is deglazed.

Watch the texture: stir frequently as the wine reduces by about half. The final butter is added after this reduction, then the cooked thighs are nestled into the sauce.

Check the chicken is done

Temperature: the recipe calls for an internal temperature of 74°C (165°F), with about 20 minutes in the oven. Timing can vary with the size of the thighs, so use the temperature as the doneness check.

Rest briefly: take care when moving the hot thighs from the tray to the pan. Spoon sauce over them when serving so each portion gets mushrooms and shallot too.

What to serve with it

A simple starch such as mashed potato, polenta or crusty bread works well for catching the Marsala sauce. Keep the side simply seasoned so it does not compete with the wine and thyme.

For a fresher plate, add a green salad or a serving of steamed green vegetables alongside the chicken.

Recipe notes & tips

• Pat the chicken dry before coating so the flour adheres in a light layer.
• Brown the thighs in batches if the pan is crowded.
• Use a heavy-based pan that can hold the browned bits without scorching them.
• Stir the sauce often as it reduces, especially around the edges of the pan.
• Check the thickest part of each thigh separately for 74°C (165°F).

Variations

• Use cremini mushrooms: these have a similar flavour and texture to baby bella mushrooms.
• Try boneless thighs: reduce the oven time as needed and check for 74°C (165°F).
• Use dry Marsala: it gives the sauce a less sweet finish than semi-dry wine.
• Add parsley: scatter chopped parsley over the finished dish for a fresh garnish.
• Serve with polenta: spoon the mushroom sauce over soft polenta at the table.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning, so brown it in batches if needed.
• Leaving excess flour on: a thick coating can turn pasty, so shake off what does not stick.
• Cooking the sauce too fast: high heat can make it catch, so keep it at a gentle simmer and stir often.
• Relying only on the timer: thigh size affects cooking time, so check the internal temperature.
• Adding butter before reducing: wait until the sauce has reduced by about half, then stir in the final tablespoon.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions