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© Lillys-Table.com Photo of Roasted Chicken with Marsala Mushrooms
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Roasted Chicken with Marsala Mushrooms

 

The almost creamy texture of this sauce is a lovely change if you are avoiding dairy. Roasting the chicken on the bone adds additional flavor and ensures more moist meat. The mushroom sauce is just the finishing touch.

Ingredients

  • 1 lb chicken, bone in breasts and/or thighs
  • 1 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1 onion, cut into strips
  • 8 ounces mushroom, sliced
  • 1 cup marsala wine, or other sweet or fortified wine
  • 2 cups broth, chicken
  • 2 tablespoons flour, white, or rice flour
  • 1 tablespoon butter, unsalted, or olive oil
  • 4 sprigs fresh thyme, fresh, optional

Serving Size: 2 People



 

Preparation Instructions

Preheat the oven to 325.

Place a deep skillet or saucepan over medium-high heat. Add in a drizzle of olive oil and the chicken pieces, skin side down in the oil. Sear for 4-6 minutes until the chicken is lightly golden. Spread the chicken pieces in to a casserole dish and place in the oven for 25-35 minutes until the chicken is firm, but not hard to the touch, the internal temperature is about 165-175 degrees OR the juices run clear when you pierce it with a knife.

Meanwhile, make the sauce:
Using the residual chicken fat, toss in the onion strips. Saute lightly for 8-12 minutes until lightly golden. Add in a splash of the marsala wine. When the onions absorb all of the wine, place it in a bowl to set aside.

Next, add a splash of oil and saute the mushrooms for 5-10 minutes until lightly golden. Again add a splash of marsala, once absorbed add to the sauteed onions.

Next, reduce the heat to medium and add in the remaining olive oil and a tablespoon of butter (or more olive oil instead). Sprinkle in the flour and whisk rapidly to create a roux or paste.

Slowly whisk in the chicken broth. Continue to whisk until it thickens into a nice sauce. Add the remaining marsala. Season with salt and pepper, to taste. Continue to simmer until the sauce is thickened.

Fold in the mushrooms & onions. Serve the chicken with the sauce on top.