Marsala Chicken Stew

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, divided
• 1 lb boneless skinless chicken breast, trimmed and cut into 1-inch pieces
• 1/4 teaspoon salt, divided (to taste)
• 1/4 teaspoon fresh ground pepper, divided (to taste)
• 1 lb mushroom, sliced
• 3 medium onions, chopped
• 3 tablespoons all-purpose flour
• 2 garlic cloves, minced
• 1/2 cup marsala
• 1 1/2 cups chicken broth
• 1 tablespoon balsamic vinegar

Recipe

• 1 heat 1 ½ teaspoons oil in a dutch oven over med-high heat.
• 2 decrease heat to medium.
• 3 add half the chicken and season with half the salt and pepper.
• 4 cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5-8 minutes.
• 5 transfer to a plate.
• 6 repeat with another 1 ½ teaspoons oil, remaining chicken and salt and pepper; transfer to plate and set aside.
• 7 add another 1 ½ teaspoons oil to the pot.
• 8 add mushrooms and cook, stirring until they begin to soften and give off liquid, 3-5 minutes.
• 9 add the remaining 1 ½ teaspoon oil and onions.
• 10 cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10-15 minutes.
• 11 add flour and garlic to the pot and cook, stirring for 1 minute.
• 12 pour in marsala and cook, stirring for 1 minute more.
• 13 add broth and bring to a simmer.
• 14 reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes.
• 15 add vinegar and the reserved chicken, along with any juice.
• 16 return to a simmer.
• 17 season with additional salt and pepper, if needed.