Chicken in Thyme Marsala Cream Sauce

Chicken in Thyme Marsala Cream Sauce

Ingredients

3 tablespoons extra-virgin olive oil
1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground pepper
1/2 pound crimini mushrooms, thinly sliced
3 shallots, finely diced
2 cloves garlic, minced
1 1/4 cup Marsala wine
1 cup chicken stock
1/2 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1 cup frozen peas, defrosted

Method

In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the Marsala wine, scraping up the brown bits on the bottom of the pan. Simmer until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the stock, cream, thyme, salt and pepper and bring just to a boil. Cook until the sauce has reduced by half, about 6 minutes.

Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes. Add the peas and simmer for 1 minute. Season with additional salt and pepper, if needed.

Serve over noodles or rice.

NOTES

I'm really proud of this impromptu dish. I was planning on making chicken marsala with a side of buttered rice and peas, but as luck would have it, I saw a status update from The Saucy Southerner on her Facebook page that mentioned sherry and cream and shallots and butter. My gears started turning and I thought maybe I could make it all one dish, with chunks of chicken simmered in a marsala cream sauce...

The end result is a riff on my Chicken in Tarragon Mustard Cream Sauce and just like garlic, white wine, cream and mustard are "obvious" together, so, too, are shallots, Marsala, cream and thyme. It really can't fail.

Even at that, it exceeded my expectations. I loved this dish so, so much. Instantly repeatable. Sweet, savory, with amazing depth... and reminiscent of something I can't quite put my finger on... like a prelude to fall.