Chicken with Mushrooms in Marsala Cream Sauce

Pan-fried chicken thighs with crimini mushrooms in a simple Marsala and cream sauce. Simple and easy to cook but elegant and flavorful.

Ingredients

• about 2 lb / 900 g chicken thighs (skin-on, bone-in)
• 1 lb / 450 g crimini mushrooms, cut into thick slices
• ½ small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp olive oil
• ¼ tsp salt (or to taste)
• ¼ tsp freshly ground pepper (or to taste)
• 3 tbsp Marsala (or sherry)
• ½ cup / 120 ml sour cream
• 1 tbsp chives, chopped

Preparation

1. Set a heavy sauté pan over high heat, add olive oil and brown chicken thighs on all sides, starting with the skin. Reduce heat to medium and cook until chicken is fully cooked (about 20-30 minutes). Turn occasionally. Season with salt and pepper and keep warm.
2. Remove excess fat from pan. Cook the onion until soft and translucent. Add garlic and cook for a minute.
3. Add mushrooms and cook uncovered for about 10 minutes.
4. Add Marsala, salt and pepper, then cook until liquid has almost evaporated.
5. Reduce heat to low and stir in sour cream and chives. Adjust seasoning with salt and pepper.
6. Serve chicken and mushrooms with pasta, sprinkle with chives.

Yields about 4 servings

Preparation time: about 1 hour