chicken marsala stew

How To Make chicken marsala stew

• 1

  In 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.
• 2

  Add the carrots and peas then sauté for another 5 minutes.
• 3

  Add 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.
• 4

  Add 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.
• 5

  Add 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!
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