Chicken Marsala Stew
Ingredients
- 1-2
- roasted chicken
- 1 Tbsp
- olive oil, extra virgin
- 1/2 tsp
- salt and pepper
- 1 c
- mushrooms, sliced
- 1 c
- carrots, sliced
- 1 c
- potatoes, diced
- 1 c
- peas, frozen
- 1 c
- onion, diced
- 3 Tbsp
- all purpose flour
- 2 clove
- garlic, finely chopped
- 1/2 c
- marsala wine
- 1 1/2 c
- chicken broth
- 1 Tbsp
- balsamic vinegar
How to Make Chicken Marsala Stew
- 1In a large Dutch oven or stockpot add ½ tablespoon of the oil to the pot. Add the mushrooms and sauté until they begin to soften and give off liquid about 3 to 5 minutes.
- 2Add the carrots and peas then sauté for another 5 minutes.
- 3Add the remaining ½ tablespoon of the oil to the pot. Add the onions and sauté until they soften and start to brown, about 5 minutes.
- 4Add the flour and garlic and cook, stirring for 1 minute. Add the chicken stock and allow to thicken slightly
Pour in the Marsala and cook, stirring, for 2 minutes longer. - 5Add chicken, Cover the pan and simmer stirring occasionally, for 20 minutes. Add vinegar and simmer for another 5 minutes. You can freeze and eat at a later date!
About Chicken Marsala Stew
Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy
