Ina Garten Chicken Marsala Recipe

Ina Garten Chicken Marsala is made with chicken, Marsala wine, mushrooms, garlic, olive oil, fresh thyme, and butter. This Chicken Marsala recipe from Ina Garten’s “Barefoot Contessa Foolproof” cookbook creates a savory and elegant dish that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.

Ina Garten Chicken Marsala Ingredients

• Two chickens (about 3.5 to 4 pounds each), cut into pieces
• Salt and black pepper
• Flour
• 1/2 cup olive oil
• 8 garlic cloves, whole
• 1 1/2 pounds mixed wild mushrooms (like porcini and cremini), chopped into big pieces
• 8 sprigs of fresh thyme, tied together
• 1/4 cup dry sherry (a type of wine)
• 1 tablespoon chopped garlic (about 3 cloves)
• 2 cups white wine (like Pinot Grigio)
• 2 cups chicken broth (better if homemade)
• 3 tablespoons butter, soft

How To Make Ina Garten Chicken Marsala

1. Prep Oven: Turn on your oven to 325 degrees Fahrenheit (about 160 degrees Celsius).
2. Prepare Chicken: Dry the chicken pieces with paper towels. Sprinkle them with a lot of salt and pepper. Put some flour in a bowl and coat each piece of chicken with flour.
3. Brown Chicken: In a big oven-safe pot (like a Le Creuset), heat the olive oil. Cook the chicken in batches (don’t put too many in at once) over medium-high heat until lightly browned, about 3 to 5 minutes on each side. Take the chicken out and put it on a plate.
4. Cook Mushrooms: In the same pot, add the whole garlic cloves, chopped mushrooms, and thyme. Cook over medium heat for 5 minutes, stirring now and then. Add the dry sherry and cook for another minute, stirring and scraping the bottom of the pot. Then add the chopped garlic and cook for 2 more minutes.
5. Make Sauce: Pour in the white wine, chicken broth, 1 tablespoon of salt, and 1 teaspoon of pepper. Let it simmer. Put the chicken back in the pot, with the bigger pieces first. Cover the pot and put it in the oven. Cook for 30 to 35 minutes, until the chicken is fully cooked (the internal temperature should reach 165 degrees Fahrenheit).
6. Finish Sauce: Take the chicken out of the pot and throw away the thyme. Mix the butter with 1/4 cup of flour and add this mixture to the sauce in the pot. Cook it over medium heat, stirring all the time, for about 5 minutes, until the sauce gets a bit thicker. Taste the sauce and add more salt and pepper if you like. Put the chicken back in the sauce.

Recipe Tips

• Dry Chicken Well: Make sure to pat the chicken pieces dry with paper towels before seasoning and flouring. This helps them brown better and get a nice crust.
• Don’t Overcrowd the Pan: When browning the chicken, cook it in batches if needed. If the pan is too crowded, the chicken will steam instead of browning.
• Fresh Mushrooms: Use fresh wild mushrooms for the best flavor. A mix of porcini and cremini mushrooms adds depth, but you can use any wild mushrooms available to you.
• Simmer Gently: When you add the wine and broth to make the sauce, let it simmer gently. This will cook off the alcohol and concentrate the flavors.
• Check Chicken’s Doneness: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165 degrees Fahrenheit. 
• Thicken Sauce to Your Liking: When thickening the sauce, start with the butter and flour mixture recommended. If you prefer a thicker sauce, you can add a bit more, but do it gradually to avoid making it too thick.
• Let It Rest: Once the chicken is back in the sauce, let it sit for a few minutes before serving. This helps the chicken absorb more sauce, making it even more delicious.

What To Serve With Chicken Marsala

Chicken Marsala goes well with Pastas like Fettuccine or Linguine, which are perfect for soaking up its delicious sauce. Vegetables like roasted asparagus or garlic spinach are good too. You can also eat Chicken Marsala with risotto or a green salad on the side. Don’t forget to serve some wine like Marsala wine or Pinot Noir with it.

How To Store Chicken Marsala

• In The Fridge: First, allow the Chicken Marsala to cool down. Then, either wrap it carefully with plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 3 to 4 days.
• In The Freezer: Make sure the Chicken Marsala is cool. Wrap it securely in plastic wrap and then in aluminum foil. Remember to label it with the date. Stored like this, it can be frozen for up to 4 months.

How To Reheat Chicken Marsala

• In the Oven: Wrap Chicken Marsala in foil and reheat at 350°F (175°C) for 15 to 20 minutes. Make sure it’s evenly hot by checking the temperature in the middle.
• In the Air Fryer: Place it in the basket without wrapping. Set the air fryer to 350°F (175°C) and reheat for 8 to 10 minutes. Ensure it’s warmed through before serving.
• In the Microwave: Put the Chicken Marsala on a microwave-safe plate, cover with a lid or damp paper towel, and heat on medium for 1 to 2 minutes. If needed, heat more in 30-second intervals until hot.

FAQ’s

Ina Garten Chicken Marsala Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 1183 kcal
• Total Fat: 83 g
• Saturated Fat: 23 g
• Carbohydrates: 15 g
• Dietary Fiber: 1 g
• Sugar: 1 g
• Protein: 75 g
• Cholesterol: 307 mg
• Sodium: 1805 mg