Chicken Marsala Stew

Chicken Marsala Stew Recipe

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Christine Bronston


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

☆☆☆☆☆ 0 votes
15 Min
35 Min
Stove Top


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!

Printable Recipe Card

About Chicken Marsala Stew

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy