Slow Cooker Marsala Chicken
More than 4 hours
Serves: 8
Serve this richly flavored chicken over soft-cooked polenta or steamed Arborio rice. The savoriness of the sauce is a wonderful blending of the dried mushrooms and Marsala wine. Handle the Heat created this recipe from an ingredient list submitted by Nancy D., who won a grand prize in the Just Bare® Chicken +5 Ingredient Challenge.
Ingredients
- 1-1/2 ounces dried porcini mushrooms
- 8 (40 ounces) Just Bare Bone-In Chicken Thighs, skin removed
- Coarse salt and freshly ground pepper to taste
- 1 large onion, sliced
- 3 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh rosemary
- 3/4 cup dry Marsala wine
Instructions
- Place mushrooms in small bowl; cover with 2 cups hot water. Let soak about 30 minutes or until hydrated. Strain soaking water through a coffee filter or cheesecloth to remove any grit; rinse mushrooms with cool water.
- Place mushrooms in a 4- to 6-quart slow cooker. Generously season chicken with salt and pepper; arrange on top of mushrooms. Place onion, garlic, and rosemary on top of chicken. Pour 1 cup of mushroom soaking liquid and Marsala wine into slow cooker.
- Cover and cook about 6 hours on LOW heat or until chicken is no longer pink near bone (165°F on an instant read thermometer).*