Posts tagged "Stew"

Chicken Marsala Stew Over Boiled Potatoes

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


  1. 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.
  2. 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.
  3. Check on the potatoes. If soft and crumbling, drain and set aside.
  4. 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.
  5. 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.
* I use a vintage O’Keefe & Merrit oven so your cooking times may vary from this.

On The Menu

This Savory Stew from Martha Stewart sounds amazing! I am thinking dinner tomorrow night…

  • 2 T. olive oil
  • 12 ounces hot Italian sausage, cut into small chunks
  • 12 cipollini onions (pearl onions can be substituted), peeled
  • 1 1/2 cups crushed tomatoes
  • 3 cups homemade or low-sodium chicken stock, skimmed of fat
  • One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
  • One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 parsnips, peeled and cut into 2-inch-long sticks
  • 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
  • 12 brussels sprouts, trimmed and cut in half (not sure if I am gonna add this. No one in my family likes brussel sprouts)
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper

YUM! I made a stew with Parsnips not too long ago and was looking for an excuse to use them again! I think I’ve got it.

Read more at Savory Fall Stew – Martha Stewart Recipes