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Marsala Chicken Stew

http://www.eatingwell.com/recipes/marsala_chicken_stew.html

From EatingWell:  March/April 1996, EatingWell One-Pot Meals

This Marsala chicken stew recipe gets its richness from plenty of mushrooms and onions. Make it a meal: Soak up all the saucy goodness with whole-wheat egg noodles and serve with a green salad.

4 servings, about 1 1/4 cups each | Active Time: 1 hour | Total Time: 1 hour

Ingredients

Preparation

  1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Reduce heat to medium. Add half the chicken and season with 1/8 teaspoon each salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5 to 8 minutes. Transfer to a plate and repeat with another 1 1/2 teaspoons oil, the remaining chicken and 1/8 teaspoon each salt and pepper. Set aside.
  2. Add another 1 1/2 teaspoons oil to the pot. Add mushrooms and cook, stirring, until they begin to soften and give off liquid, 3 to 5 minutes. Add the remaining 1 1/2 teaspoons oil and onions. Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10 to 15 minutes.
  3. Add flour and garlic to the pot and cook, stirring, for 1 minute. Pour in Marsala and cook, stirring, for 1 minute more. Add broth and bring to a simmer. Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes. Add vinegar and the reserved chicken, along with any juice. Return to a simmer. Season with additional pepper, if desired.

Nutrition

Per serving : 321 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 63 mg Cholesterol; 21 g Carbohydrates; 29 g Protein; 3 g Fiber; 420 mg Sodium; 807 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 4 lean meat

Tips & Notes