Chicken Marsala Stew

Chicken Marsala Stew

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Christine Bronston

By
@cdb0410

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top

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

Step-by-Step

  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!

Printable Recipe Card

About Chicken Marsala Stew

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



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