Ina Garten Chicken Marsala Recipe

This Ina Garten Chicken Marsala recipe is a rich and flavorful dish, which includes wild mushrooms and dry sherry. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Ina Garten Chicken Marsala Recipe Ingredients

• 2 whole chickens (3.5–4 lbs each), cut into pieces
• Kosher salt and black pepper
• All-purpose flour, for dredging
• ½ cup olive oil
• 8 garlic cloves, whole
• 1½ lbs mixed wild mushrooms, chopped
• 8 thyme sprigs, tied together
• ¼ cup dry sherry
• 1 Tbsp chopped garlic (about 3 cloves)
• 2 cups dry white wine (e.g., Pinot Grigio)
• 2 cups chicken broth
• 3 Tbsp unsalted butter, softened
• ¼ cup flour (for thickening)

How To Make Ina Garten Chicken Marsala Recipe

1. Prep the oven: Preheat your oven to 325°F.
2. Season and dredge chicken: Pat the chicken pieces dry. Season with salt and pepper, then dredge in all-purpose flour.
3. Brown the chicken: Heat olive oil in a large pot over medium-high heat. Brown the chicken pieces in batches, then set them aside.
4. Cook mushrooms and garlic: In the same pot, add whole garlic cloves, chopped mushrooms, and the tied thyme sprigs. Sauté for about 5 minutes.
5. Deglaze with sherry: Pour in the dry sherry, stir, and allow it to reduce slightly.
6. Add liquids and simmer: Add the chopped garlic, white wine, chicken broth, and additional salt and pepper. Bring to a simmer.
7. Bake the chicken: Return the browned chicken pieces to the pot. Cover and bake for 30–35 minutes.
8. Thicken the sauce: Remove the chicken and thyme bundle. In a small bowl, mix softened butter and flour, then whisk into the simmering sauce. Let it cook for 5 minutes until thickened.
9. Finish and serve: Return the chicken to the sauce, let it rest for 10 minutes, and serve warm.

Recipe Tips

• What kind of mushrooms should I use? Use a mix of wild mushrooms like cremini, shiitake, and oyster for the best flavor.
• Can I use boneless chicken instead? Yes, boneless thighs or breasts will work but may cook faster. Adjust the baking time accordingly.
• How to thicken the sauce properly: Mix softened butter with flour before whisking into the sauce to avoid lumps.
• How to make it ahead: Cook the chicken and sauce a day ahead and refrigerate. Reheat gently before serving.
• Can I skip the wine? For a non-alcoholic version, substitute more chicken broth for the wine and sherry.

What To Serve With Chicken Marsala

This rich, savory dish pairs well with hearty sides. Try these:

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Roasted asparagus
• Crusty artisan bread

How To Store Chicken Marsala

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight and reheat gently on the stove.

Chicken Marsala Nutrition Facts

• Calories: 1183 kcal
• Protein: 78g
• Carbohydrates: 15g
• Fat: 85g
• Saturated Fat: 22g
• Cholesterol: 295mg
• Sodium: 580mg
• Fiber: 2g
• Sugar: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Chicken Marsala without flour?
Yes, use a cornstarch slurry instead to thicken the sauce if avoiding flour.

Why is my sauce too thin?
Make sure to simmer it long enough after adding the butter-flour mixture, and don’t skip that step.

How do I keep the chicken from drying out?
Avoid overbaking. Check for doneness at 30 minutes and rest the chicken before serving.

Can I use Marsala wine instead of sherry?
Yes, Marsala is the traditional choice and can be used in place of the sherry.

How do I reheat Chicken Marsala without drying it out?
Gently reheat it in a covered pan on low heat with a splash of broth or water.

Try More Recipes:

• 10 Ina Garten Christmas Salad Recipes
• 15 Best Ina Garten Christmas Desserts
• 15 Best Ina Garten Christmas Appetizers