How to make a crispy high-roast chicken with a creamy mushroom marsala sauce.
For the chicken:
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
- 1 1/2 tbsp flour
- 1 cup chicken stock
- 1 cup marsala wine
- 1/4 to 1/2 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
- *Please refer to Youtube video for detailed instructions
- Preheat cast iron skillet in a 435 degree oven for 20 minutes. Remove from oven and add prepared chicken.
- 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.
- Melt butter and heat oil in a skillet over medium heat. Add onions, cook until softened and lightly browned, about 5 minutes.
- Season with salt, pepper, and crushed red pepper flake.
- Add mushrooms, cook until they caramelize, about 8-12 minutes.
- Add garlic, cook 30 seconds.
- 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.
- Serve with the chicken, and enjoy.