This is a traditional Italian dish. The name of which stems from a particular wine called Marsala, which is what creates this dish’s thick and rich sauce which by the way, is to die for.
- 2lb/1kgs boneless, skinless chicken thighs cut into 1-inch pieces
- flour (to coat chicken)
- ½ cup olive oil
- 1 ½ cups Marsala wine
- 2 Tbsp butter
- 1 Tbsp garlic, diced (about 3 cloves)
- 16oz/454g small button mushrooms (stems removed)
- 1 cup chicken stock
Dredge the chicken in flour, shaking off the excess.
In a 4 quart pot over medium heat, add the olive oil and then brown the chicken on all sides – about 1 minute per side (you may need to work in batches).
Remove chicken from pan and set aside. Reduce heat to medium-low and add the butter to the pot. When melted, add the mushrooms and garlic, sauté for 2 minutes.
Add 1 ½ cups of marsala wine, bring to a boil and then simmer for 5 min (to burn off the alcohol). Add chicken back to the pot, pour in the stock and bring to a boil. Reduce to low heat and simmer for 5 minutes.
Place your lidded pot in the Wonderbag for at least 2 hours to finish cooking (can be left 8 hours).