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| Servings |
Ingredients
- 3-4 lbs chicken legs and thighs (skinless pieces - 3-4 lbs of chicken will work)
- 1 cup flour (for dredging)
- ½ cup olive oil
- 1 cup Marsala wine
- ½ stick butter (cut into pieces)
- 8 fl. oz tomato sauce (organic preferred)
- 2 cups white mushrooms (sliced)
- 1 sweet yellow onion (finely chopped)
- 3 cloves garlic (finely chopped)
- 3 green onions (thinly sliced - white and green parts)
- 2 tsp parsley (fresh)
- ½ tsp oregano (fresh)
- 1 tbsp basil (fresh)
- Salt and Pepper (to taste)
Ingredients
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Instructions
- Wash the chicken and pat dry. Dredge the chicken in flour to coat. In a deep skillet or Dutch oven, heat the oil and fry the chicken on both sides until they are golden-brown. Discard most of the oil, leaving the brown bits in the bottom of the pan, if possible. Add the Marsala and butter, and simmer on low heat until the wine begins to evaporate (about 2-3 minutes). Add the tomato sauce, mushrooms, onion, garlic, green onions, parsley, oregano, and basil. Cover and gently simmer for 15-20 minutes, until tender. Add the salt and pepper to taste. Serve over pasta or polenta.
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