chicken marsala stew
Great recipe to cook ahead and freeze for eating at a later date.
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prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1-2 - roasted chicken
- 1 tablespoon olive oil, extra virgin
- 1/2 teaspoon salt and pepper
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup peas, frozen
- 1 cup onion, diced
- 3 tablespoons all purpose flour
- 2 cloves garlic, finely chopped
- 1/2 cup marsala wine
- 1 1/2 cups chicken broth
- 1 tablespoon balsamic vinegar
How To Make chicken marsala stew
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Step 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.
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Step 2Add the carrots and peas then sauté for another 5 minutes.
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Step 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.
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Step 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.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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