Chicken Marsala Stew with Rotini Pasta
Votes: 3
Time: 1 hour 20 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Nutritional value per serving:
Serving size: 1 of 6
Calories 499, total fat 10 G., saturated fats 2 G., proteins 28 G., carbohydrates 70 G., fiber 4 G., cholesterol 66 mg, sodium 903 mg, sugar 7 G.
Serving size: 1 of 6
Calories 499, total fat 10 G., saturated fats 2 G., proteins 28 G., carbohydrates 70 G., fiber 4 G., cholesterol 66 mg, sodium 903 mg, sugar 7 G.
Chicken Marsala is a mouthwatering selection of fried chicken pieces in a flavorful wine and mushroom sauce. This recipe uses boneless, skinless chicken thighs, which are then shredded and added to the prepared Marsala sauce to create a rich pasta ragu. Serve the ragu over cooked rotini pasta, sprinkled with grated Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 boneless, skinless chicken thighs (about 700g)
- 2 tbsp. l. olive oil
- 450 g thinly sliced champignons
- 1 medium sweet onion, chopped
- 3 tbsp. premium flour
- 1 clove garlic, minced
- 1 cup dry Marsala
- 1 cup chicken broth
- 450 g rotini pasta (spirals)
- 1 tbsp chopped fresh parsley
- Grated Parmesan or Pecorino cheese, for serving
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Cooking the dish according to the recipe:
- Pat the chicken thighs dry with paper towels and season with 1 teaspoon salt and a few freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; remove to a plate (the chicken will not be cooked through).
- Add the remaining 1 tablespoon of olive oil to the skillet, then add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the mushrooms release their liquid and are golden brown around the edges, about 8 minutes. Add the onion and continue cooking until softened, about 5 minutes.
- Sprinkle the vegetables with flour and garlic and cook, stirring, for 1 minute. Add the Marsala and bring to a boil. Simmer until the wine has evaporated slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any juices to the pan, cover, reduce the heat to medium-low, and simmer until the chicken is cooked through, about 30 minutes.
- In a large saucepan, bring salted water to a boil.
- When the chicken is done, transfer the thighs to a cutting board and increase the heat to medium under the sauce. Cook until slightly thickened, about 6 minutes. Meanwhile, shred the chicken with two forks. Return the shredded chicken to the pan and keep warm.
- Cook rotini in boiling water according to package directions.
- Serve rotini with chicken ragù. Sprinkle with parsley and serve with grated Parmesan or Pecorino cheese.
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