E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Marsala Lodge Cast Iron | December 5, 2023 For Chef Kris Stubblefield, our January 2024 Recipe of the Month is big on flavor, tradition, and great memories. This version swaps out the traditional chicken breasts with boneless thighs that are then rolled up for a beautiful in-pan presentation. Kris typically serves this with his mom’s garlic mashed potatoes, but it’s also great with roasted asparagus, sauteed spinach, or buttered noodles. Level Intermediate Prep Time 1 hour Cook Time 35 minutes Serves 6 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Marinade ⅓ cup Marsala wine 1 tablespoon Dijon mustard 1 teaspoon salt 2 cloves garlic, minced 2 sprigs thyme Chicken 6 boneless, skinless chicken thighs 1 cup all-purpose flour ½ teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 4 tablespoons unsalted butter, divided 8 ounces sliced mushrooms, baby bella or similar 2 cloves garlic, minced 1 teaspoon thyme 1½ cups Marsala wine ½ cup heavy cream 1½ cups chicken broth 2 tablespoons fresh parsley, chopped Directions Combine Marsala wine, Dijon, salt, garlic, and thyme in a resealable bag. Add chicken and mix well. Refrigerate for 1 to 3 hours. Preheat the oven to 350°F. Once marinated, remove chicken and discard marinade. Whisk together flour, garlic powder, salt, and pepper. Dredge the chicken in flour mixture, shaking off any excess. Roll up each chicken thigh to resemble a bone-in chicken thigh. Heat a 12-inch cast iron skillet over medium heat with olive oil and 2 tablespoons of butter. Add the chicken thighs and cook for about 4 minutes on each side until well browned. Transfer to the oven and bake until the chicken has cooked through, about 10 minutes. Remove the chicken from the pan and set aside. Melt the remaining butter in the skillet, then add the sliced mushrooms and cook until they are tender and slightly browned, about 5 minutes. Add minced garlic and thyme and cook for another minute. Pour in the Marsala wine and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the sauce to reduce and thicken. Then add heavy cream and adjust seasonings as needed. Return the cooked chicken to the skillet, allowing it to heat through in the mushroom and Marsala sauce for a few minutes. Garnish with chopped parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Marsala Lodge Cast Iron | December 5, 2023 For Chef Kris Stubblefield, our January 2024 Recipe of the Month is big on flavor, tradition, and great memories. This version swaps out the traditional chicken breasts with boneless thighs that are then rolled up for a beautiful in-pan presentation. Kris typically serves this with his mom’s garlic mashed potatoes, but it’s also great with roasted asparagus, sauteed spinach, or buttered noodles. Level Intermediate Prep Time 1 hour Cook Time 35 minutes Serves 6 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Marinade ⅓ cup Marsala wine 1 tablespoon Dijon mustard 1 teaspoon salt 2 cloves garlic, minced 2 sprigs thyme Chicken 6 boneless, skinless chicken thighs 1 cup all-purpose flour ½ teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 4 tablespoons unsalted butter, divided 8 ounces sliced mushrooms, baby bella or similar 2 cloves garlic, minced 1 teaspoon thyme 1½ cups Marsala wine ½ cup heavy cream 1½ cups chicken broth 2 tablespoons fresh parsley, chopped Directions Combine Marsala wine, Dijon, salt, garlic, and thyme in a resealable bag. Add chicken and mix well. Refrigerate for 1 to 3 hours. Preheat the oven to 350°F. Once marinated, remove chicken and discard marinade. Whisk together flour, garlic powder, salt, and pepper. Dredge the chicken in flour mixture, shaking off any excess. Roll up each chicken thigh to resemble a bone-in chicken thigh. Heat a 12-inch cast iron skillet over medium heat with olive oil and 2 tablespoons of butter. Add the chicken thighs and cook for about 4 minutes on each side until well browned. Transfer to the oven and bake until the chicken has cooked through, about 10 minutes. Remove the chicken from the pan and set aside. Melt the remaining butter in the skillet, then add the sliced mushrooms and cook until they are tender and slightly browned, about 5 minutes. Add minced garlic and thyme and cook for another minute. Pour in the Marsala wine and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the sauce to reduce and thicken. Then add heavy cream and adjust seasonings as needed. Return the cooked chicken to the skillet, allowing it to heat through in the mushroom and Marsala sauce for a few minutes. Garnish with chopped parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
