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
- Preheat oven to 375°.
- 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.
- 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.
- 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.