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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don't use the “cooking Marsala” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase Marsala that's sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.

Nutrition Facts

321.4 calories; protein 29.2g 59% DV; carbohydrates 21.5g 7% DV; exchange other carbs 1.5; dietary fiber 2.8g 11% DV; sugars 9.3g; fat 10.2g 16% DV; saturated fat 1.8g 9% DV; cholesterol 62.7mg 21% DV; vitamin a iu 18IU; vitamin c 9.3mg 16% DV; folate 40.7mcg 10% DV; calcium 40mg 4% DV; iron 2mg 11% DV; magnesium 45.2mg 16% DV; potassium 807.1mg 23% DV; sodium 419.8mg 17% DV; thiamin 0.2mg 22% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/24/2017
Very good. We left out the egg noddles. Lots of onion and mushrooms very tasty Read More
Rating: 5 stars
06/27/2015
Easy and Delicious This is an awesome dish I would make even for company! Less fuss and calories.....only issues is I would add a big dollop of butter at the end to give it the true taste! Pros: less prep work Cons: had to add a little butter at the end for the finish! Read More
Rating: 2 stars
01/26/2014
Followed the recipe exact - no richness would not describe it as a stew and it had no presentation. I gave it an OK because I would like to make it again but use more Marsala and maybe add Sherry. I also think a little bit of butter would make it silkier. Read More
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Rating: 4 stars
01/19/2014
Very Good If you want to cut down on the sweetness of the Marsala wine you cut it in half. Then use cooking sherry or a Mascoto wine to make up the difference. I always add and extra 1/4 of wine. Pros: Easy Recipe Read More
Rating: 5 stars
04/06/2013
LOVED it! This was easy fast flavorful and not a heart stopper. Thanks guys. Keep up the good work Read More
Rating: 5 stars
10/29/2011
Very very tasty. I would definitely make it again. I needed to add more marsala than the recipe called for. Read More
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