Side Pannel
Chicken marsala and mushroom stew
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Serves: 6 servings
Chicken marsala and mushroom stew
- Recipe Submitted by Whoopie on 10/27/2014
Category: Curries, Healthy Recipes, Mashrooms, Chicken
Ingredients List
- 900 g (2 lb) skinless chicken thigh fillets, fat trimmed and halved
- plain (all-purpose) flour, for dusting
- 2 tablespoons olive oil
- 4 large French shallots, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped rosemary leaves
- 400 g (14 oz) chestnut or baby portobello mushrooms, sliced
- 1 tablespoon tomato paste (concentrated purée)
- 250 ml (9 oz/1 cup) Marsala
- 400 ml (14 fl oz) beef stock
- chopped flat-leaf parsley, for garnish
Directions
Season the chicken with salt and pepper and dust with flour. Heat half the oil in a large saucepan over medium heat. Cook the chicken, in batches, for 1”“2 minutes each side or until browned. Remove and set aside.
Add the remaining oil, shallot, garlic and rosemary to the pan, season with salt and pepper and cook for 5”“6 minutes or until the shallot is softened. Add the mushrooms and cook for 5 minutes or until browned. Add the tomato paste, Marsala, stock and chicken, reduce the heat to low and simmer for 25 minutes or until the chicken is tender. Scatter over lots of parsley to serve
Add the remaining oil, shallot, garlic and rosemary to the pan, season with salt and pepper and cook for 5”“6 minutes or until the shallot is softened. Add the mushrooms and cook for 5 minutes or until browned. Add the tomato paste, Marsala, stock and chicken, reduce the heat to low and simmer for 25 minutes or until the chicken is tender. Scatter over lots of parsley to serve
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
