Chicken Marsala Stew

Name: Chicken Marsala Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
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

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By Christine Bronston
@cdb0410

Great recipe to cook ahead and freeze for eating at a later date.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

Step-by-Step

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