Crispy Roasted Chicken with Creamy Marsala Sauce
 
 
How to make a crispy high-roast chicken with a creamy mushroom marsala sauce.
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Ingredients
For the chicken:
  • 1 whole chicken (3-4lbs)
  • 1-2 tbsp olive oil
  • kosher salt
  • black pepper
  • herbes de provence
For the Marsala Sauce:
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 cup onions, diced
  • 3 cups mushrooms, sliced (I used baby portobellos and shiitakes)
  • 3-4 cloves garlic, minced
  • 1½ tbsp flour
  • 1 cup chicken stock
  • 1 cup marsala wine
  • ¼ to ½ cup heavy cream
  • *2 additional tbsp unsalted butter to finish
  • salt and pepper, to taste
  • crushed red pepper flakes, to taste
  • herbes de provence, to taste
  • zest of one lemon
  • fresh flat-leaf parsley to garnish
Instructions
  1. *Please refer to Youtube video for detailed instructions
  2. Preheat cast iron skillet in a 435 degree oven for 20 minutes. Remove from oven and add prepared chicken.
  3. Roast for 50-60 minutes, or until breast meat registers 160 degrees and thigh meat registers 170 degrees on an instant-read thermometer. Let chicken rest for 15-20 minutes while you make the sauce.
  4. Melt butter and heat oil in a skillet over medium heat. Add onions, cook until softened and lightly browned, about 5 minutes.
  5. Season with salt, pepper, and crushed red pepper flake.
  6. Add mushrooms, cook until they caramelize, about 8-12 minutes.
  7. Add garlic, cook 30 seconds.
  8. Add flour, stir until absorbed, then add chicken stock and marsala wine. Bring to boil, then reduced to medium. Let simmer for about 5 minutes. Add heavy cream. Once slightly thickened, turn off the heat and add butter. Add lemon zest and fresh parsley.
  9. Serve with the chicken, and enjoy.
Recipe by CarnalDish at http://carnaldish.com/recipes/meat/poultry/crispy-roasted-chicken-with-creamy-marsala-sauce/