pat's Recipe

Chicken Marsala Stew with Spring Vegetables

Category: SOUPS/STEWS

This recipe compensates for the flavor typical stews develop during long simmers by drawing on potent ingredients such as Marsala wine and balsamic vinegar. It also uses flavor-enhancing techniques, like browning the chicken before adding it to the stew.
The result is a light but flavorful stew perfect for spring. Serve it with a crusty baguette.

2 Tbsp extra-virgin olive oil, divided
1 pound boneless, skinless chicken breast,
cut into 1-inch chunks
1/2 tsp salt
1/2 tsp ground black pepper
8 ounces cremini mushrooms, sliced
8 ounces baby carrots
1 cup frozen baby peas
1 large sweet onion, chopped
3 Tbsp all-purpose 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