What’s not to love about this crispy skinned, creamy sauced intensely flavored chicken? Quick and easy to make, impressive without a ton of ingredients? Convinced you should make this tonight? Serve it with a salad and a glass of pinot noir, clean up the kitchen a bit and then go watch Better Call Saul. That’s what I’m doing.
PrintMarsala Mustard Chicken
Crispy skin and a creamy marsala mustard sauce make this a week night winner
Ingredients
chicken:
4 chicken thighs, skin on, bone in
salt and pepper to taste
4 T olive oil
2 garlic cloves, minced
1/4 t dried thyme
sauce:
1/4 c marsala
1/2 c beef broth
1 t whole grain mustard
1 t Dijon mustard
1/4 C half and half
Instructions
Preheat oven to 450 degrees
Season chicken with salt and pepper
Heat oil in an oven proof skillet over medium to medium high heat
Add chicken, skin side down and cook until it starts to brown – 4 or 5 minutes
Place chicken in oven and roast until internal temperature reaches 165 degrees, about 10 minutes
Move chicken back on stove top and flip over, cook until the other side browns then remove from pan
To make the sauce:
Deglaze pan over medium heat with marsala, scraping the bottom of the pan, letting the alcohol cook for a minute or so
Add minced garlic and dried thyme
Whisk in the mustard, add the beef broth, let cook for a minute or so
Add the cream
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