The Bluster and the Burrow
Chicken Marsala without Wine
This Chicken Marsala without wine builds all the classic sweetness, acidity, and umami using balsamic vinegar and soy sauce instead of alcohol. Tender chicken thighs simmer in a silky mushroom gravy that feels comforting, elegant, and perfect for any weeknight.
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Ingredients
- 5 chicken thighs
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoon avocado oil divided
- 3 tablespoons butter divided
- 8 ounces mushrooms sliced
- 1 shallot diced
- 1 teaspoon thyme
- 1 teaspoon cayenne or to taste
- 2 teaspoons garlic powder
- 3 garlic cloves
- ⅔ cup chicken stock
- ¼ cup balsamic vinegar
- 1 tablespoon soy sauce
- ⅔ cup heavy cream
- 1 tablespoon parsley
Instructions
- Preheat the oven to 425°F.
- Heat a large ovenproof skillet over medium heat for 10 minutes.
- Pat 5 chicken thighs dry; season with 1 teaspoon salt and 1 teaspoon pepper.
- Add 2 tablespoon avocado oil l to the hot pan. Place chicken skin-side down and sear for 5 minutes. Remove to a plate.
- Add 1 tablespoon oil and 2 tbsp butter. Stir in 8 ounces mushrooms, 1 shallot, 1 teaspoon thyme, 2 teaspoons garlic powder, and 1 teaspoon cayenne. Cook for 10 minutes.
- Add 3 garlic cloves; sauté 30 seconds.
- Add ⅔ cup chicken stock, ¼ cup balsamic vinegar, and 1 tablespoon soy sauce. Simmer for 5 minutes to reduce slightly.
- Nestle chicken back into the pan and spoon mushrooms around it.
- Transfer the skillet to the oven and bake for 35 minutes, or until thighs reach 175–185°F. If you want the skin to be crisper, broil for the last 3 minutes, watching so it doesn’t burn.
- Move chicken to a plate and let it rest for 10 minutes.
- Return the skillet to the stove; simmer sauce for 5 minutes.
- Add remaining butter and ⅔ cup heavy cream. Reduce 5–10 minutes until thickened.
- Spoon sauce over chicken. Sprinkle 1 tablespoon parsley if desired.
Notes
Dry those chicken thighs. Moisture is the enemy of a good sear.
Don’t rush the mushrooms. Let them cook down and brown; that’s where flavor lives.
Aim for the higher temp (185°F) for thighs. That’s where collagen breaks down and the meat becomes ultra tender.
Taste your sauce at the end. Add a splash of stock if it’s too strong, or a tiny drizzle of balsamic if you want more brightness.
If your sauce breaks: turn the heat down, add a splash of warm stock, and whisk gently.
Nutrition
Calories: 513kcal | Carbohydrates: 9g | Protein: 23g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 166mg | Sodium: 869mg | Potassium: 522mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1021IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg
