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Ricetta Chicken Masala with Mushrooms

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Cost per serving $3.55 vedi dettagli
  • One 4 to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons canola or vegetable oil
  • 4 cups sliced white button mushrooms
  • 2 cloves garlic, minced
  • 1/2 medium onion, finely diced
  • 1 tablespoon tomato paste
  • 3 sprigs fresh thyme
  • 1 cup marsala
  • 1 1/2 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter, chilled, cut into cubes
  • Kosher salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2 to 3 tablespoons chopped fresh Italian parsley
  • Chardonnay, for serving


  1. Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
  2. Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
  3. Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.


Nutrition Facts

Amount Per Serving %DV
Serving Size 584g
Recipe makes 4 servings
Calories 1093  
Calories from Fat 671 61%
Total Fat 74.89g 94%
Saturated Fat 23.21g 93%
Trans Fat 0.04g  
Cholesterol 291mg 97%
Sodium 313mg 13%
Potassium 909mg 26%
Total Carbs 13.43g 4%
Dietary Fiber 0.7g 2%
Sugars 6.27g 4%
Protein 67.16g 107%
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  • myra byanka
    Yum! Will try soon.

    Your recipes are great.

    • Therese
      I made this dish last night and it was great ! My family loved it. Nice twist with the tomato paste and thyme.
      Ho cucinato/assaggiato questa ricetta!


      • judee
        06 Agosto 2012
        This is a classic recipe that is good to have. I will save it for another time to make later.

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