Holy cow. These chicken thighs have SO. MUCH. FLAVOR. And the mushrooms soak up all of that flavorful gravy for a juicy bowl of deliciousness best served over creamy mashed potatoes and alongside crusty bread.
I use white vinegar instead of wine here which I prefer since I don't always have an open bottle of wine or marsala wine on hand.
I mean just look at that deep brown gravy. You know there's so much flavor in there when it's a deep brown color. The juices of the chicken thighs, mushrooms, onions, garlic, it all makes for huge flavor.
Instead of whisking flour into the sauce, I prefer to coat the chicken in seasoned flour to get an extra crispy sear before letting the chicken finish cooking in the sauce. Any excess flour from the chicken helps thicken to the sauce.
I promise if you're not a mushroom person, you will still love them in this recipe. They're really just there to soak up all the flavor of the sauce in the end.
Marsala Chicken Thighs (No Wine)
4 Servings | Cook time: 20 minutes
Notes: It’s rare I have marsala wine on hand so I like how this recipe replaces the wine with white vinegar! I also love using chicken thighs instead of breasts in this recipe for extra flavor.
Ingredients:
1/2 tbsp olive oil
1/2 tbsp butter
1 tbsp flour
2 cloves garlic, minced
1/2 onion, diced (~50g)
1/4 cup almond milk
1 tbsp white vinegar
1/2 tsp dried ground mustard
1 tsp dried thyme
1/2 tsp garlic powder
1 1/2 lb boneless skinless chicken thighs
8 oz baby Bella mushrooms
2 cups chicken bone broth (or low sodium chicken broth)
Directions:
Heat a large skillet over medium heat and add mushrooms to the dry pan in a single layer. Cook the mushrooms undisturbed until they start to sweat, 2-3 minutes. Toss the mushrooms and continue cooking until nearly all of the moisture has escaped the mushrooms, 5ish minutes. Remove the mushrooms from the pan and place between two paper towels to get any remaining moisture out.
Whisk together the flour, garlic powder, salt and pepper on a plate. Dredge the chicken thighs in the flour mixture until well coated.
Return the pan to medium heat and add olive oil. Add the chicken thighs to the hot oil to sear. Sear the first side for 3-4 minutes, flip and sear another 3 minutes or so. Once the chicken gets brown and crispy they will be ready to flip and shouldn’t stick too much. The chicken should be brown but not cooked through. Remove the chicken and set aside.
Add the butter, onions, garlic, thyme, dried mustard and more salt and pepper to the pan. Return the mushrooms to the pan as well. Sauté everything until the onions are soft, 2-3 minutes.
Add the vinegar, broth and almond milk to the pan and use a wooden spoon to scrap up and flavorful bits from the bottom of the pan. Bring it to a boil and return the chicken to the pan along with any juices.
Simmer the liquid for 10-15 minutes or until the sauce has reduced and thickened but there’s still enough sauce to serve. Stir and spoon the liquid over the chicken occasionally.
Serve the chicken over creamy mashed potatoes or pasta.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
