Chicken Marsala with Figs


Juicy chicken thighs nestled in a delicious sauce of fresh figs, mushrooms, and onions make for one tasty supper.

Chicken Marsala with Figs
  • 3 tablespoons canola oil
  • 1¼ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 6 bone-in skinless chicken thighs
  • 1 small yellow onion, diced
  • 1 pound fresh baby portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup Marsala wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • ½ pound fresh figs, stemmed and quartered
  1. Preheat oven to 375°.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Sprinkle ¾ teaspoon salt and ½ teaspoon pepper all over chicken. Cook chicken until browned on both sides, 5 to 7 minutes. Remove chicken from skillet.
  3. Add onion and mushrooms to skillet; cook over medium heat, stirring occasionally, until tender, 10 to 15 minutes. Stir in garlic and flour; cook, stirring constantly, for 2 minutes. Stir in Marsala, vinegar, lemon juice, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Return chicken to skillet; add figs to sauce around chicken.
  4. Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 30 to 40 minutes.
Marsala is an Italian wine that is frequently fortified, which means a distilled spirit (usually brandy) has been added. It has a slightly nutty brown sugar flavor and can be sweet or dry.



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