Looking for a dish that will make your toes curl?
Look no further.
Chicken paired with savory mushrooms and sweet peas…and a sauce that you go to bed dreaming about. The sauce. Oh, the sauce. Wine, cream, and shallots – best friends to the end. Absolutely rich and smooth and layered. I joked with friends on Facebook that I could bathe in it. Thing is, it’s no joke!
By the end of the meal I was practically weepy. Partly because I had finished my last bite. And partly because I discovered Paul, who had gone back three more times, finished it off. What do you mean there isn’t any left? What do you mean I can’t have this again for lunch tomorrow? Your love for me is a lie!
Also? Trevor ate the mushrooms. Trevor – mushroom hater – ate the mushrooms. Because they surely soaked up all that incredible flavor. THAT’S how good this is.
This recipe needs no story. It just needs to be in front of you.
Thank you, Melissa. Sometimes I think you’re cooking just for me.
Chicken in Thyme Marsala Cream Sauce
Prep time: 15 minutes
Cook time: 25 minutes
• 3 tablespoons extra-virgin olive oil
• 1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
• Salt and freshly ground pepper
• 1/2 pound cremini mushrooms, thinly sliced
• 3 shallots, finely diced
• 2 cloves garlic, minced
• 1 1/4 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup frozen peas, defrosted
In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the Marsala wine, scraping up the brown bits on the bottom of the pan. Simmer until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the stock, cream, thyme, salt and pepper and bring just to a boil. Cook until the sauce has reduced by half, about 6 minutes.
Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes. Add the peas and simmer for 1 minute. Season with additional salt and pepper, if needed.
Serve over noodles or rice.
(from Melissa at Alosha’s Kitchen)