Kicked Up Chicken Marsala

Chef Fred
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Kicked Up Chicken Marsala
(Crockpot Style)

6-8 skinless chicken breasts or thighs
1 lb. fresh sliced mushrooms
1 medium onion, sliced in half, and then thinly sliced
1 sweet bell pepper, cleaned, deseeded, thinly sliced
1 cup crumbled bacon
4 cloves minced garlic
4 tbsp. olive oil
Salt and pepper
4 sprigs fresh thyme
1 cup chicken stock
1 cup sweet Marsala wine mixed with ¼ cup corn starch
4-6 cups cooked brown rice or your favorite pasta
Fresh thyme for garnish

Basic Salad Preparation

Spray a 4-5 quart crockpot liner with release. Salt and pepper both sides of your chicken. In a large saute’pan, brown both sides of your seasoned chicken pieces and place in the bottom of your liner. Now, deglaze the pan with the chicken stock, scrapping the bottom to remove all of the caramelized ingredients. Remove from the heat and set aside.

Next, cover the chicken with the crumbled bacon, mushrooms, sliced onions, and sliced peppers. Now, add the minced garlic and thyme sprigs. Pour the chicken stock all over the vegetables and chicken, followed by the Marsala wine mixture.

Cover the crockpot and set on low. Let it cook for 5-6 hours. Before serving, gently fold the contents to incorporate all of the flavors. Serve on a bed of brown rice or your favorite pasta. Garnish with fresh Thyme

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 5-6 hours

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