Chicken Marsala

Chicken Marsala

prep time:

10 MINS

cook time:

20 MINS

total time:

30 MINS

Instant Pot Chicken Marsala is a restaurant quality dish, full of flavors, with incredibly tender chicken. It is easily made in the Instant Pot for the perfect weeknight meal.

Ingredients

·          4-6 chicken thighs bone-in and skin-on

·          3 tablespoons olive oil

·          1 sweet onion diced

·          6 cloves garlic minced

·          10 oz Baby Bella Mushroomscleaned, stem removed and thickly sliced

·          1/2 teaspoon dried basil

·          1/2 teaspoon dried oregano

·          1/2 teaspoon dried parsley

·          1 cup chicken broth low sodium and organic

·          2/3 cup Marsala wine

·          1/2 cup heavy cream or half and half

·          Salt and pepper to taste

·          Bunch of fresh thyme optional

Cornstarch Mix:

·          3 tablespoons cornstarch

·          4 tablespoons water

Garnish:

·          Fresh parsley chopped

Instructions

Browning the Chicken:

1.     This step can be done in the Instant Pot or in a skillet on the stove. You can also skip it, and just broil the chicken at the end.

2.     Turn on Instant Pot and select SAUTE mode, adjust to HOT.

3.     Once the Instant Pot reads HOT, add the oil to the pot and let it warm up for a minute.

4.     Add the chicken thighs to the hot oil, and brown on each side for a few minutes. Once the chicken is golden brown on each side, remove it from the pot and set it aside on a plate. Cover with foil to keep it warm.

5.     Add 1/2 cup of chicken broth to the hot pot and deglaze it, using a wooden spoon to scrape the sides and bottom on the pot.

Sautéing the Veggies:

1.     With the Instant Pot still on SAUTE mode, add diced onion, stir and cook for 1 minute. Add the sliced mushrooms and garlic, stir and cook for about 5 minutes, until the mushrooms are just tender.

2.     Add the dried herbs: basil, oregano, parsley, also salt and pepper to taste.

3.     Add the remaining 1/2 cup of chicken broth and 2/3 cup of Marsala wine. Stir to combine.

Pressure Cooking:

1.     Add the chicken back to the pot on top of the mushrooms, skin side up. If preferred, add a bunch of fresh thyme.

2.     Close and secure the lid. Point knob to sealed and PRESSURE COOK on HIGH for 10 minutes, followed by a 15 minutes Natural Pressure Release.

3.     Open the Instant Pot, discard thyme and gently transfer chicken thighs to a baking sheet lined with parchment paper.

Broiling - optional:

1.     Lightly spray the chicken with cooking spray or brush with olive oil and broil for about 5 minutes, until crispy. Watch it carefully to not burn it.

Cornstarch Mix:

1.     In the meantime, turn on SAUTE mode and add cream to the pot. Stir to combine and bring to a light simmer.

2.     In a small bowl whisk together cornstarch and water until cornstarch is fully dissolved and add the mixture to the Instant Pot. Stir to combine and cook for a few minutes to thicken the sauce.

3.     If needed add more cornstarch and water mixture. Keep in mind that the sauce will thicken more once it cools.

Serve:

1.     Transfer the creamy sauce to a large serving dish and place the chicken on top. Garnish with fresh parsley.

Source https://sweetandsavorymeals.com

Tweet