Tuesday, October 4, 2011

Chicken Marsala Stew



Easy and Excellent. That is the rating I am giving this nice simple fall stew.

Now that there is a chill in the air I am ready for stews.

I love Chicken Marsala, but this version adds fresh carrots and onions, along with the mushrooms and wine.

A splash of balsamic vinegar at the end rounds this out to make this recipe a keeper.



Chicken Marsala Stew (adapted from the Seattle Times):

1 pound boneless, skinless chicken breast, cut into 1-inch chunks
kosher salt & pepper
olive oil

8 ounces cremini or any variety of mushrooms, sliced
8 ounces baby carrots, cut in half lengthwise
1 cup frozen baby peas
1 large sweet onion, chopped
3 tablespoons all-purpose flour
2 cloves garlic, finely chopped
1 cup Marsala wine
1 cup chicken broth
1 tablespoon balsamic vinegar
2 tbsp butter
fresh parsley for garnish

In a large Dutch oven or stock pot, heat 1 tablespoon of the oil over medium-high. Add the chicken pieces and season with kosher salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. Transfer to a plate and set aside.

Add another tablespoon of the oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes.



Add the carrots and peas, then saute for another 5 minutes. Transfer to a bowl and set aside.



Add more oil to the pot. Add the onions and saute until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute.



Pour in the Marsala wine and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.

Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, about 3 minutes.
At the last minute, I swirled in 2 tablespoons of butter to add some richness to the stock and seasoned with some more salt & pepper.

Garnish with fresh parsley and serve over egg noodles.



Even better the second day.

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6 comments:

The Japanese Redneck said...

That looks comforting and hearty.

Joanne said...

I've become such a stew lover in my old age...lately I think that everything is better in stew form!

Debbie said...

Definitely stew weather here lately in Virginia. This looks like something my husband would love....he loves stews over egg noodles!

Sam @ My Carolina Kitchen said...

Stacey, what a great idea to turn chicken Marsala into stew. Very trendy.
Sam

Ciao Chow Linda said...

Just got home and was wishing for some comforting food to appear instantly - like this dish of yours.

Anonymous said...

It's raining here in LA, so this looks perfect for dinner.