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Trisha’s Chicken Marsala Ragout




Source of Recipe


Trisha Yearwood


Recipe Introduction


We saw her make this on TV and it looked really good. Mike was in the mood for something chicken-y and saucy and this fit the bill. Very easy and it reheats very well. I served it with rice.


Recipe Link: http://www.foodnetwork.com/recipes/trisha-yearwood/rotini-with-chicken-marsala-ragout

List of Ingredients




6 boneless, skinless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound sliced white button mushrooms (I used cremini)
1 medium sweet onion, chopped
3 tablespoons all-purpose flour
1 garlic clove, minced
1 cup dry Marsala
1 cup chicken broth
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan or pecorino, for serving


Recipe



Season the thighs with 1 t. of salt and a little pepper. Heat 1 T. of oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown – approximately 8 minutes (chicken won’t be cooked through). Remove to a plate.

Add the other T. of oil to the skillet and saute the mushrooms and 1/2 t. of salt. Stirring occasionally, saute until the mushrooms begin to brown – about 8 minutes. Add the onions and cook another 5 minutes, until the onions are softened.

Sprinkle the flour and garlic over the mushrooms and onions. Stir and cook about one minute. Pour in the Marsala and bring to a simmer. Simmer for about 3 minutes – you want it to thicken and reduce slightly. Add the chicken broth and bring to a simmer again. Place the chicken and any accumulated juices to the pan. Reduce the heat to medium-low, cover and simmer until the chicken is thoroughly cooked and tender – about 30 minutes.

When the chicken is done, place the thighs on a cutting board and shred with two forks. Meanwhile, if the liquid in the pan is not thick enough, bring it to a boil and let reduce until it is as thick as you like. Add the shredded chicken back to the pan. When hot, top with parsley and grated Parmesan and serve with rice.

Serves 4-6.