Baked Chicken Marsala with Peas Mushrooms & Potatoes

Baked Chicken Marsala with Peas Mushrooms & Potatoes.

Baked Chicken Marsala with Peas Mushrooms & Potatoes


For 4 Person(s)

For the Chicken:

  • 1 1/2 pounds skinless chicken thighs & drumsticks
  • 3 shallots, sliced
  • 3 cloves of garlic, sliced
  • 1 pound mini golden potatoes, halved or 2 Yukon gold potatoes, cut into wedges
  • 1 10oz bag frozen peas, thawed
  • 1 package baby Portobello Mushrooms, sliced
  • 1/2 cup extra virgin olive oil
  • 1/2 cup dry Marsala wine
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon dry Oregano
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme

Try La Pasta della Nonna in

La Grande Famiglia Pasta Pack


FREE Shipping!

Get it HERE!



  1. Preheat your oven to 400F degrees.
  2. Combine all the ingredients except the Marsala wine in a large mixing bowl. Transfer to a 9x13 inch baking dish.
  3. Pour the Marsala wine into the dish.
  4. Bake for 60 to 75 minutes or until the meat pulls away from the bone.

Be the first to post a review

You must be logged in to review