Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken marsala stew

cdb0410 avatar
Recipe by
Christine Bronston
@cdb0410
Ponca City, OK

Great recipe to cook ahead and freeze for eating at a later date.

yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For chicken marsala stew

  • 1-2
    roasted chicken
  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    salt and pepper
  • 1 c
    mushrooms, sliced
  • 1 c
    carrots, sliced
  • 1 c
    potatoes, diced
  • 1 c
    peas, frozen
  • 1 c
    onion, diced
  • 3 Tbsp
    all purpose flour
  • 2 clove
    garlic, finely chopped
  • 1/2 c
    marsala wine
  • 1 1/2 c
    chicken broth
  • 1 Tbsp
    balsamic vinegar

How To Make chicken marsala stew

  • 1
    In a large Dutch oven or stockpot add ½ tablespoon of the oil to the pot. Add the mushrooms and sauté until they begin to soften and give off liquid about 3 to 5 minutes.
  • 2
    Add the carrots and peas then sauté for another 5 minutes.
  • 3
    Add the remaining ½ tablespoon of the oil to the pot. Add the onions and sauté until they soften and start to brown, about 5 minutes.
  • 4
    Add the flour and garlic and cook, stirring for 1 minute. Add the chicken stock and allow to thicken slightly Pour in the Marsala and cook, stirring, for 2 minutes longer.
  • 5
    Add chicken, Cover the pan and simmer stirring occasionally, for 20 minutes. Add vinegar and simmer for another 5 minutes. You can freeze and eat at a later date!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT