Chicken Thighs in the Marsala style

Name: How to cook Chicken Thighs in the Marsala style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 people
Cuisine: Us

Introduce

Chef :

Adam Janowski

Chicken Thighs in the Marsala style

I don't drink alcohol, and don't care to cook with it so I am always looking for alternatives. I think this recipe is a winner!

Ingredient

Food ration :

4-6 people

Cooking time :

1 hour

boneless, skinless chicken thighs

1 1/2 cups

shallot, peeled, cut in half, and sliced thinly

3 tablespoons

Cooking instructions

* Step 1

Mix flour and 1 teaspoon of Montreal Steak seasoning in a large ziplock bag

* Step 2

Dredge each thigh in the flour and seasoning mixture

* Step 3

Let thighs rest on a rack on a sheet pan in the refrigerator for least 20 minutes

* Step 4

Divide a peeled shallot into halves and then cut the shallot into thin slices

* Step 5

Add 2 tbsp butter to a pan over medium heat

* Step 6

As soon as the butter starts to bubble add the chicken, and cook until the coating begins to brown (about three minutes). Turn the chicken and repeat on the other side

* Step 7

Once the chicken is lightly browned, remove the chicken from the pan and set aside

* Step 8

Add the shallots and the mushrooms to the pan along with 1 tablespoon butter. Sseason with 1 tsp salt seasoning, and sauté until the shallots are translucent and the mushrooms are lightly browned

* Step 9

Deglaze the pan with ½ cup of red grape juice, mixed with the red wine vinegar. Add half the thyme

* Step 10

Stir together the chicken stock mixed with the cornstarch until cornstarch is dissolved. Add to the pan

* Step 11

Bring to a simmer, and reduce by a third (About 10 minutes). Taste for seasoning. Season with salt and pepper to taste. Return the chicken to the pan and simmer until cooked through (about 10 minutes) turning once.