This is not a new recipe on the blog. In fact, it is one of the most popular and because of that I thought it deserved some updating. I recently made this dish and forgot how much I really do love it. It is better than any marsala I have ever eaten out. The complexity and depth of flavor is spot on and I can’t wait to make this again SOON.
6 chicken thighs, bone in
1 c. unbleached all-purpose flour
salt and ground black pepper
2 Tbsp oil
2 ½ oz. (about 3 slices) pancetta, cut into 1 by 1/8 in. pieces (bacon also works fine)
4 Cups sliced mushrooms
4 Tbsp unsalted butter, cut into 4 pieces
2 Tbsp minced fresh parsley leaves
1 medium garlic clove, minced or pressed
1 tsp tomato paste
1 ½ c. Marsala
Pat the chicken dry. Place flour, salt, and pepper in a shallow baking dish or pie plate. Dredge chicken in flour to coat shaking off the excess.
Heat the oil in a large skillet over medium-high heat. Place chicken in a single layer and cook until golden brown (approximately 4 minutes per side). Remove Chicken and set aside. Return the skillet to low heat and add the pancetta. Sauté, stirring occasionally, scraping the bottom of the skillet to loosen the brown bits. Once the pancetta is browned remove with a slotted spoon and transfer to paper towels to drain. Add the mushrooms to the pan and increase the heat to medium-high. Saute, stirring occasionally until the mushrooms begin to brown. Add the garlic, tomato paste, and cooked pancetta and cook, stirring constantly, until the tomato paste begins to brown, about one minute. Remove the skillet from the heat and add the marsala. Return to high heat and simmer vigorously until the sauce has reduced and is slightly thickened. Add the chicken back into the pan for the last 2-3 minutes of cooking. Stir in the Stir in parsley and season with salt and pepper to taste.