Chicken marsala is an Italian dish served in a wine sauce that can be made several ways. True, to call it chicken marsala is should be cooked with a Marsala wine. So, we’re gonna give a little liberty here with this recipe...plus it’s using the Cornish game hens...so maybe lots of liberty.
The chicken thighs are added to give a little substance in the meat category, since we all know, cornish game hens have a lot of bones! But the bones hold all the flavor!!
Truth be told- this recipe can be used with a variety of cuts of chicken. Use what you have on hand. Same with the wine factor, there’s a few substitution options.
Serve over mashed potatoes with steamed broccoli or asparagus.
Prep Time10 minsCook Time45 minsTotal Time55 mins
INGREDIENTS
1 Cornish Game hen, cut in halfAll pieces of chicken can be game hen, or thighs, or breast
4 Chicken thighs, bone in, skin on
¼ cup Canola oil, divided
8 oz Mushrooms, slicedAbout 2-3 cups. More can be added according to preference.
1 Sweet onion, medium, peeled and diced About 2 cups.
3 Garlic cloves, peeled and minced
1 tsp Dried thyme Fresh can be substituted, about 3 sprigs
1 tbsp Tomato paste (concentrate paste was used)
1 ½ cups Beef broth Chicken or veggie broth can be substituted
1 cup Marsala wine (dry), beef or chicken brothPort, red vermouth, 1/4 cup white wine + 1 tsp brandy can also be substituted
4 tbsp Butter
½ Lemon, juiced
¼ cup Parsley, chopped (optional)
Salt and pepper
DIRECTIONS
1Preheat oven to 375 degrees.
In a large oven-safe skillet, or large Dutch oven, heat a couple tbsp of oil over med high heat.
Generously sprinkle salt and pepper over chicken/Cornish game hen pieces. Working in batches, depending on size of skillet; Place chicken, skin side down in hot oil. Sear until brown, about 3-5 minutes. Flip and sear other side.
Remove chicken from skillet and set aside on plate.
2Add the rest of oil to skillet. To it, add mushrooms, onions and garlic. Season with salt and sauté about 4-5 minutes.
Add thyme and stir.
Add tomato paste and allow paste to darken in color slightly (cooking it).
3Next, add to skillet broth and Marsala, scraping any browned bits from bottom.
Place seared chicken pieces back in skillet, skin side up, pushing down among the mushroom and onion broth.
4Place skillet and contents in oven. Allow chicken to bake and skin to brown up. About 30-40 minutes.
5Once chicken is cooked, remove skillet from oven and place back on stovetop. Remove chicken pieces from broth and place on serving platter.
Heat the burner to high and bring liquid to a boil. Simmer until slightly reduced, about 3-4 minutes.
Turn off heat and add butter to broth. Stir together.
Squeeze lemon over broth, and season with salt and pepper.
Pour over chicken, and sprinkle chopped parsley over.
Serve over potatoes and enjoy!
Ingredients
1 Cornish Game hen, cut in halfAll pieces of chicken can be game hen, or thighs, or breast
4 Chicken thighs, bone in, skin on
¼ cup Canola oil, divided
8 oz Mushrooms, slicedAbout 2-3 cups. More can be added according to preference.
1 Sweet onion, medium, peeled and diced About 2 cups.
3 Garlic cloves, peeled and minced
1 tsp Dried thyme Fresh can be substituted, about 3 sprigs
1 tbsp Tomato paste (concentrate paste was used)
1 ½ cups Beef broth Chicken or veggie broth can be substituted
1 cup Marsala wine (dry), beef or chicken brothPort, red vermouth, 1/4 cup white wine + 1 tsp brandy can also be substituted
4 tbsp Butter
½ Lemon, juiced
¼ cup Parsley, chopped (optional)
Salt and pepper
Directions
1Preheat oven to 375 degrees.
In a large oven-safe skillet, or large Dutch oven, heat a couple tbsp of oil over med high heat.
Generously sprinkle salt and pepper over chicken/Cornish game hen pieces. Working in batches, depending on size of skillet; Place chicken, skin side down in hot oil. Sear until brown, about 3-5 minutes. Flip and sear other side.
Remove chicken from skillet and set aside on plate.
2Add the rest of oil to skillet. To it, add mushrooms, onions and garlic. Season with salt and sauté about 4-5 minutes.
Add thyme and stir.
Add tomato paste and allow paste to darken in color slightly (cooking it).
3Next, add to skillet broth and Marsala, scraping any browned bits from bottom.
Place seared chicken pieces back in skillet, skin side up, pushing down among the mushroom and onion broth.
4Place skillet and contents in oven. Allow chicken to bake and skin to brown up. About 30-40 minutes.
5Once chicken is cooked, remove skillet from oven and place back on stovetop. Remove chicken pieces from broth and place on serving platter.
Heat the burner to high and bring liquid to a boil. Simmer until slightly reduced, about 3-4 minutes.
Turn off heat and add butter to broth. Stir together.
Squeeze lemon over broth, and season with salt and pepper.
Pour over chicken, and sprinkle chopped parsley over.
Serve over potatoes and enjoy!
Cornish Game Hen + Chicken Thigh Marsala
Fish Food