Marsala Chicken Stew

Preparation

1. Heat 1 1/2 teaspoons oil in a Dutch oven or large soup pot over medium-high heat. Add half of the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 6 minutes. Transfer to a plate and repeat with another 1 1/2 teaspoons oil and the remaining chicken. 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. Transfer to a bowl and set aside.
3. Add the remaining 1 1/2 teaspoons oil to the pot. Add onions and cook, stirring, until they soften and start to turn golden, about 10 minutes. Add flour and garlic and cook, stirring, for 1 minute. Pour in Marsala and cook, stirring, for 2 minutes longer. Add broth and the reserved mushrooms. Bring to a simmer, reduce the heat to low and cover the pan. Cook, stirring often, until the mushrooms are tender, about 15 minutes. Add balsamic vinegar and the reserved chicken. Return to a simmer and season with additional salt and pepper, if needed.

Tips & Notes

• Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. An opened bottle can be stored in a cool, dry place for months. 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.

Nutrition