Roast Chicken With Marsala Sauce

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Servings: 6 servings Difficulty: Advanced
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Juicy roasted chicken thighs glazed in a rich, savory Marsala wine reduction with tomatoes and herbs.
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Roast Chicken With Marsala Sauce recipe image
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Roast Chicken With Marsala Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 450
Dietary:
V Vegan

Description

This classic dish features tender, golden-brown chicken thighs bathed in a luxurious Marsala wine sauce. The deep, nutty flavors of the Marsala wine combine with sweet plum tomatoes, rich beef and chicken stocks, and fresh herbs to create a deeply satisfying meal. The chicken is first seared to crisp the skin, then roasted to perfection. Meanwhile, a pan sauce is crafted by deglazing the skillet, reducing the stocks, and finishing with cold butter for a silky texture. It’s an elegant yet approachable dinner perfect for date nights or special weekend gatherings, bringing restaurant-quality flavor to your home kitchen with minimal fuss.

Directions

  1. In a glass baking dish, whisk together the white wine, chopped shallots, olive oil, sage, and rosemary to create the marinade.
  2. Add the chicken thighs to the marinade, turning them to coat evenly. Cover the dish and refrigerate for at least 4 hours or overnight, turning the chicken occasionally to ensure even flavoring.
  3. Preheat the oven to 400°F (200°C).
  4. Heat a heavy large skillet over high heat. Remove the chicken from the marinade, letting excess drip off, and discard the remaining marinade.
  5. Pat the chicken dry with paper towels and sprinkle generously with salt and pepper.
  6. Working in batches, place the chicken skin-side down in the hot skillet. Sear until the skin is golden brown and crispy, about 4 minutes per side. Transfer the chicken to a heavy large rimmed baking sheet.
  7. Roast the chicken in the preheated oven until cooked through and the juices run clear, about 30 minutes.
  8. While the chicken roasts, pour off any excess fat from the skillet used for searing.
  9. Place the skillet back over high heat. Add the chicken stock and beef stock, scraping up any browned bits from the bottom of the pan.
  10. Bring the stock to a boil and reduce until the liquid is reduced to 2 cups, about 15 minutes.
  11. Add the diced plum tomatoes and Marsala wine to the skillet. Continue boiling until the mixture reduces to 3/4 cup, about 10 minutes.
  12. Strain the sauce through a fine-mesh sieve into a bowl to remove solids, pressing on the tomatoes to extract flavor.
  13. Transfer the roasted chicken to a serving platter. Pour the pan juices from the baking sheet into a glass measuring cup, separating any fat if desired, and add the liquid to the skillet with the strained sauce.
  14. Bring the sauce to a boil, then remove from heat.
  15. Gradually whisk the chilled butter pieces into the sauce until fully incorporated and glossy.
  16. Stir in the chopped parsley and season with black pepper to taste.
  17. Spoon the warm Marsala sauce over the chicken and serve immediately.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 8g40%
Cholesterol 200mg67%
Sodium 450mg19%
Total Carbohydrate 10g4%
Dietary Fiber 1g4%
Sugars 2g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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