Shelly's Recipe

CHICKEN MARSALA STEW WITH SPRING VEGETABLES

Category: Stews

2 tbsp extra-virgin olive oil, divided
1 ln boneless, skinless chicken breast,
cut into 1-inch chunks
1/2 tsp salt
1/2 tsp ground black pepper
8 oz cremini mushrooms, sliced
8 oz baby carrots
1 cup frozen baby peas
1 large sweet onion, chopped
3 tbsp flour
2 cloves garlic, finely chopped
1/2 cup Marsala wine
1 1/2 cups chicken broth
1 tbsp balsamic vinegar

In a large Dutch oven or stock pot, heat 1/2 Tbsp of the oil over medium-high heat. Add half of the chicken pieces and season wi6th 1/4 tsp each of the salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes. Transfer to a plate and repeat with another 1/2 Tbsp of the oil and the remaining chicken, salt and pepper. Set aside.

Add another 1/2 Tbsp of the oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots and peas, then saute for another 5 minutes. Transfer to a bowl and set aside.

Add the remaining 1/2 Tbsp of the oil to the pot. Add the onions and saute until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring, for 1 minute.

Pour the Marsala and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.
Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, abut 3 minutes.

Serves 4