Easy Chicken Marsala with Dried Mushrooms and Chicken Thighs

Slofoodgroup Team February 22, 2024

Gluten Free Chicken Marsala with Dehydrated Wild Mushrooms

Chicken Marsala is one of those dishes that is as impressive as it is rustic, one that stands the same chance of being served in a Michelin star restaurant as it does a family table on a Tuesday night. The earthiness of the mushrooms melds beautifully with the sweet marsala, while the fragrant shallots and garlic deepen as the broth infuses into them, all of which marry together to make the creamy, silky sauce. The chicken is lightly coated and fried and then finished by immersing it in the sauce for the last few minutes of cooking time. 

Not only is this recipe for chicken marsala easy and delicious, but it is made gluten-free, without losing that slightly crispy coating. For our version, we chose bone-in chicken thighs, despite the fact that chicken cutlets are more traditional. We did so, because the flavor tends to be a bit richer, and we adore the rustic look of thighs when cooked in a cast iron skillet. Should you prefer cutlets, however, simply use chicken breasts and pound them thinly using a meat mallet. 

We also chose to use a mix of fresh button mushrooms and dehydrated wild mushrooms (we used porcini and black trumpet) to bring more texture and flavor to the dish. Feel free to use any type of dried and fresh mushrooms. Just keep in mind that using dried mushrooms benefits this dish greatly because the rehydration liquid intensifies the umami flavor of the sauce. 

Once you try this recipe, you are going to want to make it time and time again. Enjoy!

How to Make Gluten-Free Chicken Marsala 

Ingredients

• 4 bone-in chicken thighs
• ⅓ cup white rice flour
• 2 tablespoons cornstarch
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon paprika
• ½ teaspoon pepper (plus more to taste)
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 4 cloves garlic, minced
• 2 shallots, chopped
• 2 ounces dehydrated wild mushrooms, rehydrated in 1 ¾ cup chicken broth
• 8 ounces sliced button mushrooms
• ¾ cup marsala wine
• ½ cup heavy whipping cream
• 1 teaspoon stone ground mustard
• 1 tablespoon chopped, fresh thyme

Procedure

1. Mix together the salt, pepper, flour, paprika, and cornstarch.
2. Season chicken breasts on all sides with an even sprinkling of salt and pepper.
3. Dredge the chicken in the flour mixture until thoroughly coated on all sides. Set aside.
4. Heat the pan to medium-high heat and add olive oil and 2 tablespoons of butter.
5. When the butter has fully melted add the chicken thighs. Cook on each side for about 5 minutes, or until the skin has turned golden brown. Remove the chicken from the pan.
6. Melt the remaining butter in the pan.
7. Drain the mushrooms and reserve the liquid.
8. Toss the mushrooms in the pan and sautée for about 6 minutes. Add the shallots and cook for an addition 3 minutes. Add the garlic and cook for 2 more minutes. Stir or toss frequently.
9. Deglaze the pan with the marsala wine. Add the chicken broth/mushroom rehydration liquid, thyme, and mustard. Bring to a boil, stir, and turn the heat to medium-low heat. Allow the broth to reduce by about half, stirring occasionally.
10. Stir in the whipping cream and gently place the chicken in the sauce.
11. Cover and let simmer for 5 minutes.
12. Serve hot, over pasta, polenta, risotto, or the side of your choice. Garnish with a hefty amount of chopped parsley.

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