I search for a recipe that used chicken and mushrooms and found chicken marsala recipes. I would have made that, but I didn’t have marsala wine, and most of the recipes I found used some pork in one way or another. I was happy to find a recipe from Joelen’s blog that didn’t use pork. She mentioned that I could use any chicken part I wanted, another reason I chose that recipe. I usually don’t have chicken breast on hand and that’s what most of the recipes I found called for, so I used chicken thighs. I still didn’t have the marsala wine, so I looked up alternatives, and pretty much there is no alternative. I decided to use all wine and renamed it. I also didn’t have the portabellas, so I used white mushrooms.
Chicken with Mushroom and Wine Sauce
Adapted from: Joelen’s Culinary Adventures
6 cloves garlic, minced
1 onion, chopped
1 lb boneless chicken thighs
1/4 tsp salt
1/8 tsp freshly ground, black pepper
1/2 teaspoon dried oregano
1.5 cups sliced white mushrooms
1 cup red cooking wine
juice of 1/2 lemon (I didn’t have this, so I used 1/2 tsp white vinegar)
1. In a pan, sauté garlic & onions in a little oil.
2. Season chicken with salt, pepper & oregano.
3. Add chicken and brown, cooking thoroughly, and remove from pan.
4. Add mushrooms to pan and cook until it starts to caramelize.
5. Add wine, chicken stock, lemon juice or vinegar and deglaze pan.
6. Add chicken back to pan & simmer in sauce 15-20 minutes. Season to taste.
I served this over white rice. Gary thought it would be great served over pasta. I agree.