Rotini
with Chicken Marsala Ragout
Ingredients
6 boneless, skinless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound sliced white button mushrooms
1 medium sweet onion, chopped
3 tablespoons all-purpose flour
1 garlic clove, minced
1 cup dry Marsala
1 cup chicken broth
1 pound rotini pasta
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan or pecorino, for serving
Directions
Pat the chicken thighs dry and season with 1 teaspoon
salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet
over medium-high heat. Add the chicken and cook, turning once, until golden
brown on both sides, about 8 minutes total; transfer to a plate (the chicken
will not be cooked through).
Add the remaining tablespoon oil and then add the
mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the
mushrooms release their liquid and turn golden brown along the edges, about 8
minutes. Add the onions and continue to cook until the onions are softened,
about 5 minutes.
Sprinkle the flour and garlic over the vegetables and
cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until
the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring
to a simmer. Return the chicken and any collected juices to the skillet, cover,
reduce the heat to medium low and cook until the chicken is cooked through and
tender, about 30 minutes.
Bring a large pot of salted water to a boil.
When the chicken is cooked, transfer the thighs to a
cutting board and increase the heat under the sauce to medium high. Boil until
slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken
using 2 forks. Return the shredded chicken to the skillet and keep warm.
Cook the rotini in the boiling water according to the
package directions.
Serve the rotini topped with the chicken ragout. Sprinkle
with parsley and serve with the grated Parmesan or pecorino.
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Rotini with Chicken Marsala Ragout
Reviewed by said
on
September 16, 2018
Rating:
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