This take on the traditional Chicken Marsala dish is perfect for cold nights and big appetites!
- 1 pound boneless, skinless chicken breast, cut into 1-inch chunks or whole chicken butchered into 2 to 3 inch pieces with bone (depends on your preference)
- Kosher salt & pepper, to taste
- Cayenne pepper, to taste
- Tabasco hot sauce (3 shakes)
- Olive oil
- 8 ounces (or 1 carton) cremini or any variety of mushrooms, cleaned and sliced
- 8 ounces baby carrots, cut in half lengthwise
- 1 cup frozen baby peas
- 1 large sweet onion, roughly chopped
- 3 tablespoons all-purpose flour
- 2 cloves garlic, finely chopped
- 1 cup Marsala wine
- 1 can low sodium chicken broth
- 1 tablespoon balsamic vinegar
- Fresh parsley roughly chopped for garnish
- Baguette of French bread
In a large Dutch oven or stock pot, heat 1 tablespoon of the oil over medium-high. Add the chicken pieces and season with kosher salt, pepper and cayenne pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. Transfer to a plate and set aside.
Keeping the browning bits and oil from the chicken in the pot (this is flavor), lower to medium heat and add another tablespoon of olive oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes.
Add the carrots and peas, then saute for another 5 minutes. Transfer all vegetables to a bowl and set aside.
Add another drizzle of olive oil to the pot. Add the onions and saute until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute. This will create a paste around the onions and garlic. Let this cook for about a minute to cook out the flour taste.
Pour in the Marsala wine and stir. This should create a rich brown thick sauce. Stir for about 2 minutes then add the chicken stock and the vegetables. Let this come to a simmer.
Reduce the heat to low, and add the chicken pieces back in. Nuzzle them in so they are covered by the sauce and are touching the bottom of the pan. Add 3 dashes of Tabasco sauce and season to taste with kosher salt and black pepper. Let cook for between 15 to 20 minutes.
Preheat oven to 350 degree, cut baguette in half length wise, then roughly tear about 2 inch pieces with your hands. Lay on a baking sheet, drizzle with olive oil, sprinkle with kosher salt and bake for 7-10 minutes until browned and toasted.
Garnish individual servings with parsley and serve with the toasted bread for dipping.