Red Chicken Marsala
Ingredients
- A small handful dried porcini or mixed dried mushrooms
- 2 cups chicken stock
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 8 bone-in, skin-on chicken thighs
- Salt and pepper
- 2 tablespoons butter
- 3/4 pound sliced cremini or mixed mushrooms
- 2 large shallots, chopped
- 2 to 3 cloves garlic, chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
- 1 tablespoon tomato paste
- 1 14 1/2-ounce can diced tomatoes
- 1/2 cup marsala wine
- Crusty bread, for serving
Preparation
In a small saucepan, cook the dried mushrooms in the stock at a low, rolling boil until the mushrooms soften and the liquid reduces slightly, 10-15 minutes.
Meanwhile, in a large, deep skillet, heat the EVOO over medium-high. Season the chicken with salt and pepper, and cook, turning once, until browned on both sides, 6-8 minutes. Transfer to a plate.
Return the chicken to the pan and cook through, 5-10 minutes. Garnish with the chopped parsley leaves; serve with bread