Chicken Marsala Stew over Boiled Potatoes
Serves 6 to 8
- 3 pounds boneless, skinless chicken thighs
- 1 pound gold potatoes, peeled and quartered
- 18 ounces mushrooms, sliced
- 1 bag of baby carrots, chopped or whole
- 3 Tablespoons Olive Oil, split in half
- 2 cups chopped sweet onions or french shallots
- 3 garlic cloves, minced
- 20 ounces beef broth (I make my own using Better Than Bouillon)
- 2 3/4 cups Marsla
- 3/4 cup dry red wine
- 2 T. Tomato Paste
- 1 1/2 T. chopped Rosemary
- Butter for potatoes
- Flour, for dusting
- Salt & Pepper
- Trim fat from chicken, rinse, and dry. Season with salt and pepper. Lightly dust with flour. In a large stockpot or dutch oven heat the first half of the olive oil on medium-high. Once hot add the chicken in batches, do not crowd the chicken. Cook on each side for 3 to 4 minutes until browned. Set on a plate to the side. Cover potatoes with cold water and put on stove covered until high heat.
- Return to the pan, add the rest of the oil, along with the onions or shallots (whichever you choose to use) add rosemary, garlic and mushrooms. Season with salt and peper, reduce heat to medium. Cook for 5 minutes or until the onions are soft and mushrooms are slightly browned. Add the carrots and cook for another 5 minutes.
- Check on the potatoes. If soft and crumbling, drain and set aside.
- Stir the stew vegetables well and add in the tomato paste, 1t. flour, marsala, red wine, broth, and chicken. Switch to low and cook simmering for 30 minutes or until the chicken is tender and falling apart.
- Season potatoes with small amount of butter, salt, & pepper. You can do garlic salt for extra flavor if you want. Pour stew over top and serve.