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Rustic chicken marsala. Less fuss and more flavour.
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5 from 3 votes

chicken marsala

This is rustic chicken marsala. Use skin-on, bone-in chicken for best results.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main
Cuisine: Italian
Servings: 4
Author: romain | glebekitchen


  • 8 chicken thighs - bone-in, skin-on
  • 1 lb mushrooms quartered
  • 2 Tbsp oil
  • 1 cup chicken stock
  • 1/2 cup marsala wine
  • 1 Tbsp balsamic vinegar
  • 1 sprig thyme
  • 2 Tbsp butter


  • Pre-heat the oven to 375F.
  • Quarter the mushrooms.
  • In a small sauce pan, reduce the stock by half. This will save time and help keep the chicken hot later on.
  • Season the chicken with salt and pepper. Dust the chicken with flour.
  • Heat a large skillet over medium heat.
  • Film the pan with olive oil.
  • Place the chicken thighs in the pan, skin side down and saute for about 5 minutes, until golden on the skin side. Be careful not to burn the flour.
  • Remove the chicken and set aside.
  • Saute the mushrooms in the same skillet, using the oil in the pan.
  • Season the mushrooms and remove them from the skillet.
  • Return chicken and accumulated juices to the skillet. Nestle the thyme sprig between the thighs and place in the oven.
  • Roast until the chicken reaches an internal temperature of 165F.
  • Remove the chicken from the pan and deglaze with the marsala wine, scraping up any fond in the pan.
  • Add the stock and reduce slightly. Add the balsamic vinegar and cook a couple minutes more.
  • Return the mushrooms and mushroom liquor to the pan. Simmer until the mushrooms are heated through.
  • Off heat, stir in the butter, one tablespoon at a time.
  • To serve, place mushrooms on the plate. Place two chicken thighs overtop the mushrooms and drizzle the sauce around the chicken.