Chicken Thighs Marsala for Two
The View From the Great Island
Chicken Thighs Marsala for Two is a quick and easy one skillet meal for a romantic date night, or a casual weeknight dinner.
- 4 skin-on, bone-in chicken thighs
- olive oil ((divided))
- 1 lb small mushrooms ( I used a combination of white button and brown cremini )
- 3 tbsp butter (divided)
- 2 large shallots, peeled and finely chopped
- 2 cloves garlic (peeled and minced)
- handful of fresh thyme sprigs
- 0.5 cup Marsala wine (or dry Sherry)
- 0.5 cup heavy cream
- salt and freshly cracked black pepper
- Fresh chopped parsley
- fresh thyme
- Set oven to 375F
- Wipe the mushrooms with a damp cloth. Cut off the ends of the stems, and slice them, rather thickly. You can simply cut small mushrooms in half.
- Heat a heavy skillet over medium high heat until quite hot. Brush the skin side of the thighs with a little olive oil and, when the pan is good and hot, but not smoking, brown the thighs, skin down, for about 5 minutes or until they have a nice brown color. Remove them to a plate.
- Wipe out any burnt bits and add 2 Tbsp of the butter to the pan. Saute the garlic and the shallots for about 5 minutes, stirring often and being careful not to let the garlic burn. Add the mushrooms to the pan and saute for another 5 minutes, stirring often, until they start to shrink and brown.
- Add the wine to the pan and turn up the heat and let it reduce down a bit.
- Add the cream to the pan and mix well. Season to taste with salt and pepper and finish the sauce by stirring in the last bit of butter.
- Nestle the chicken thighs back into the pan, spooning the sauce over them a bit as well.
- Bake the thighs for about 20 minutes, or until cooked through.
- Serve hot with a sprinkle of fresh parsley and/or thyme