Savory Chicken Marsala with Herb-Infused Cheesy Polenta
Experience the comforting flavors of homemade Italian cuisine with this Savory Chicken Marsala, featuring succulent whole chicken quarters braised in a rich, sweet Marsala wine sauce adorned with aromatic herbs and earthy mushrooms. Served alongside creamy, cheesy polenta infused with fresh herbs, this dish is a delightful fusion of depth and creaminess. The contrasting textures of tender chicken, silky sauce, and velvety polenta create a truly satisfying meal that will impress family and friends alike. Whether you're celebrating a special occasion or enjoying a cozy dinner at home, this dish brings warmth and joy to your table.
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
All-purpose flour
1/2 cup (for dredging)
Whole chicken
1 (split into quarters)
Olive oil
3 tablespoons (divided)
Bacon or pancetta
3 slices (finely chopped)
Button mushrooms
8 ounces (halved or left whole if small)
Garlic
2 cloves (minced)
Yellow onion
1 small (chopped)
Tomato paste
1 teaspoon
Fresh rosemary
2 tablespoons (minced)
Fresh thyme
2 tablespoons (minced)
Sweet Marsala wine
1 1/2 cups
Low sodium chicken broth
1 1/2 cups
Fresh lemon juice
1 1/2 tablespoons
Unsalted butter
3 tablespoons (cut into 3 pieces and chilled)
Fresh parsley
2 tablespoons (minced)
Sea salt
to taste
Cracked black pepper
to taste
Chicken stock
3 cups
Half-and-half
3 cups
Coarsely ground polenta
2 cups
Unsalted butter
3 tablespoons (cut into large chunks)
Garlic
4 cloves (minced)
Fresh rosemary
2 teaspoons (minced)
Fresh thyme
2 teaspoons (minced)
Fresh sage
2 teaspoons (minced)
Parmesan cheese
1 cup (grated)
Instructions
1
Preheat your oven to 375°F (190°C) and adjust the oven rack to the middle position.
2
In a shallow dish, spread the flour. Rinse the chicken quarters, pat them dry, and season generously with sea salt and cracked black pepper. Dredge the chicken in the flour, ensuring an even coat, and shake off any excess flour.
3
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken, skin-side down, and sear until golden brown, approximately 5 minutes. Flip the pieces and sear all sides for a total of 10 minutes. Remove the chicken from the pan and set aside in a warm place.
4
Add the remaining 1 tablespoon of olive oil to the pan over high heat, then add the finely chopped bacon or pancetta. Cook for 1-2 minutes until it begins to crisp, then add the mushrooms, garlic, and onion. Season with salt and pepper, cooking for another 3-4 minutes until the mushrooms have browned and the onions are softened.
5
Stir in the tomato paste, fresh rosemary, and thyme, cooking for an additional minute until fragrant. Return the chicken to the pan, skin-side up, spreading it evenly among the vegetables.
6
Pour in the sweet Marsala wine, scraping the bottom of the pan to release any browned bits, followed by the chicken broth. Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is fully cooked and golden brown on top.
7
While the chicken cooks, prepare the cheesy herb polenta. In a large pot, bring the chicken stock, half-and-half and the additional sea salt to a vigorous boil.
8
Slowly pour the coarsely ground polenta into the boiling mixture, whisking constantly to prevent clumping. Reduce the heat to low and continue to cook, stirring frequently and scraping the sides of the pot, until the polenta is soft and creamy, about 30 minutes.
9
Once the polenta is smooth, stir in the fresh herbs, large chunks of butter, and Parmesan cheese, adding the cheese in 1/4-cup increments until fully incorporated. Season to taste with additional salt and pepper.
10
When the chicken is done, use tongs to transfer it to a serving platter and keep warm. Bring the sauce in the Dutch oven back to a boil over high heat, cooking for 3-4 minutes to thicken the sauce and concentrate the flavors.
11
Remove the pan from heat and gently stir in the chilled butter cubes until melted, softening the sauce. Add fresh lemon juice and fold in minced parsley.
12
To serve, spoon a generous portion of the cheesy herb polenta onto each plate. Place a chicken quarter on top and ladle the rich Marsala sauce and sautéed mushrooms over the chicken. Garnish with additional fresh parsley or a sprig of rosemary, and enjoy the luscious blend of flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Marsala with Herb-Infused Cheesy Polenta?
It is a comforting Italian-inspired dish featuring whole chicken quarters braised in a sweet Marsala wine sauce with mushrooms and herbs, served over creamy, cheesy herb-infused polenta.
What cut of chicken should I use for this recipe?
The recipe calls for one whole chicken split into quarters.
At what temperature should the oven be preheated?
Preheat your oven to 375°F (190°C) with the rack in the middle position.
How do I prepare the chicken before cooking?
Rinse the chicken quarters, pat them dry, season with sea salt and cracked black pepper, and dredge them in 1/2 cup of all-purpose flour.
How long should I sear the chicken?
Sear the chicken in olive oil for about 5 minutes skin-side down, then flip and sear all sides for a total of 10 minutes.
What type of mushrooms are recommended?
The recipe suggests 8 ounces of button mushrooms, either halved or left whole if they are small.
Can I use pancetta instead of bacon?
Yes, you can use either 3 slices of finely chopped bacon or pancetta.
What aromatics are used in the Marsala sauce?
The sauce uses garlic, yellow onion, tomato paste, fresh rosemary, and fresh thyme.
What kind of wine is needed for the sauce?
This recipe specifically requires 1 1/2 cups of sweet Marsala wine.
How long does the chicken bake in the Dutch oven?
The chicken should bake for 30-35 minutes until fully cooked and golden brown.
What liquids are used to cook the polenta?
The polenta is cooked in a mixture of 3 cups of chicken stock and 3 cups of half-and-half.
How do I prevent the polenta from clumping?
Slowly pour the coarsely ground polenta into the boiling liquid while whisking constantly.
How long does it take to cook the polenta?
Once the heat is reduced to low, it takes approximately 30 minutes of frequent stirring for the polenta to become soft and creamy.
What herbs are added to the cheesy polenta?
The polenta is infused with minced fresh rosemary, thyme, and sage.
How much cheese is added to the polenta?
Add 1 cup of grated Parmesan cheese in 1/4-cup increments until fully incorporated.
How do I thicken the Marsala sauce after baking?
Remove the chicken, then bring the sauce to a boil over high heat for 3-4 minutes to concentrate the flavors.
What is the secret to a smooth, soft Marsala sauce?
Gently stir in 3 tablespoons of chilled butter cubes after removing the sauce from the heat.
Is lemon juice used in this recipe?
Yes, 1 1/2 tablespoons of fresh lemon juice are added to the sauce at the very end for brightness.
How should I serve the final dish?
Spoon a portion of polenta onto a plate, top with a chicken quarter, and ladle the Marsala sauce and mushrooms over it.
What are the suggested garnishes?
Garnish with fresh minced parsley or a sprig of rosemary.
What type of salt is best for this recipe?
Sea salt is recommended for both the chicken seasoning and the polenta.
How many garlic cloves are needed in total?
You will need 6 cloves total: 2 minced for the chicken sauce and 4 minced for the polenta.
Do I need to cover the Dutch oven while it bakes?
Yes, cover the Dutch oven with a lid before transferring it to the oven.
What is the role of the tomato paste?
A small amount (1 teaspoon) is stirred in with the herbs to add depth and fragrance to the sauce.
Can I use low-sodium broth?
Yes, the recipe specifically calls for low sodium chicken broth for the sauce.
How much polenta is required?
The recipe uses 2 cups of coarsely ground polenta.
When do I add the fresh parsley?
Fold the minced parsley into the sauce at the end and use additional for garnish.
Should the butter for the sauce be room temperature?
No, the butter for the sauce should be chilled and cut into pieces.
Is this recipe suitable for special occasions?
Yes, it is described as a delightful fusion of textures and flavors perfect for special occasions or cozy dinners.
What is the total number of ingredients used?
This recipe utilizes 26 ingredients in total.