Baked Chicken Marsala with Peas Mushrooms & Potatoes

Baked Chicken Marsala with Peas Mushrooms & Potatoes.


Baked Chicken Marsala with Peas Mushrooms & Potatoes

Ingredients

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
 
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Directions

  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.
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