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
Nutrition Facts
Servings 8
| Amount Per Serving | ||
|---|---|---|
| Calories 175 | Calories from Fat 27 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | 10% | |
| Total Carbohydrate 9g | 3% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 3g | ||
| Protein 21g | ||
| Calcium 3% | Iron 12% |
| Vitamin C 3% | Vitamin A 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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).*
Variations
Just Bare® Boneless Skinless Chicken Thighs may be substituted for Just Bare® Bone-In Chicken Thighs (reduce cook time by 1 hour).
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
Tips
*To thicken cooking juices, dissolve 2 tablespoons cornstarch in 3 tablespoons water. Stir into slow cooker; cover and cook until sauce just coats the back of a spoon, about 5 minutes.