Chicken Marsala with Mushrooms (Guy Fieri) Recipe

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Chicken Marsala with Mushrooms (Guy Fieri)

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Ingredients:

Serving

1 4 to 5-lb chicken (organic and free range , if possible), cut into 10 pieces
kosher salt and freshly ground black pepper
3 tbsp canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
1/2 medium onion, finely diced
1 tbsp tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1 1/2 cups low-sodium chicken broth
4 tbsp unsalted butter, chilled , cut into cubes
kosher salt and freshly ground black pepper
juice of 1/2 lemon
2 to 3 tbsp chopped fresh italian parsley
chardonnay , for serving

Directions:

Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1543.83 Kcal (6464 kJ)
Calories from fat	971.79 Kcal
		% Daily Value*
Total Fat	107.98g	166%
Cholesterol	540.72mg	180%
Sodium	1192.99mg	50%
Potassium	1457.24mg	31%
Total Carbs	21.65g	7%
Sugars	2.47g	10%
Dietary Fiber	1.25g	5%
Protein	106.55g	213%
Vitamin C	24.5mg	41%
Vitamin A	0.1mg	5%
Iron	6.7mg	37%
Calcium	82.7mg	8%

Amount Per 100 g
Calories	173.08 Kcal (725 kJ)
Calories from fat	108.95 Kcal
		% Daily Value*
Total Fat	12.11g	166%
Cholesterol	60.62mg	180%
Sodium	133.75mg	50%
Potassium	163.37mg	31%
Total Carbs	2.43g	7%
Sugars	0.28g	10%
Dietary Fiber	0.14g	5%
Protein	11.95g	213%
Vitamin C	2.7mg	41%
Iron	0.7mg	37%
Calcium	9.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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