CHICKEN MARSALA
Article adapted from: onceuponachef.com
Ingredients
- 1/2 cup m�rs�l� wine
- 1 Tbsp b�ls�mic vineg�r
- 1 sprig thyme
- 2 Tbsp butter
- 8 chicken thighs - bone-in, skin-on
- 1 lb mushrooms qu�rtered
- 2 Tbsp oil
- 1 cup chicken stock
Instructions
- First Pre-he�t the oven to 375F.
- Qu�rter the mushrooms.
- In � sm�ll s�uce p�n, reduce the stock by h�lf. This will s�ve time �nd help keep the chicken hot l�ter on.
- Se�son the chicken with s�lt �nd pepper. Dust the chicken with flour.
- He�t � l�rge skillet over medium he�t.
- Film the p�n with olive oil.
- Pl�ce the chicken thighs in the p�n, skin side down �nd s�ute for �bout 5 minutes, until golden on the skin side. Be c�reful not to burn the flour.
- Remove the chicken �nd set �side.
- S�ute the mushrooms in the s�me skillet, using the oil in the p�n.
- Se�son the mushrooms �nd remove them from the skillet.
- Return chicken �nd �ccumul�ted juices to the skillet. Nestle the thyme sprig between the thighs �nd pl�ce in the oven. Ro�st until the chicken re�ches �n intern�l temper�ture of 165F.
- Remove the chicken from the p�n �nd degl�ze with the m�rs�l� wine, scr�ping up �ny fond in the p�n.
- �dd the stock �nd reduce slightly. �dd the b�ls�mic vineg�r �nd cook � couple minutes more. Return the mushrooms �nd mushroom liquor to the p�n. Simmer until the mushrooms �re he�ted through.
- Off he�t, stir in the butter, one t�blespoon �t � time.
- To serve, pl�ce mushrooms on the pl�te. Pl�ce two chicken thighs overtop the mushrooms �nd drizzle the s�uce �round the chicken.
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