Chicken Thighs with Cherry Marsala Pan Sauce: A New Twist on a Comforting Classic
If you're a fan of Chicken Marsala, you've got to try this cherry-infused version.
It’s time to upgrade your typical chicken dinner. These Chicken Thighs with Cherry Marsala. Pan Sauce take a familiar classic recipe, chicken marsala, and present the flavors and ingredients you know well in new ways. And did we mention it’s great for your nutritional needs, too?
This dish’s name hails from its most exciting ingredient: marsala, which is an Italian fortified wine. A few tablespoons impart a warm, nutty flavor that pairs perfectly with energy-boosting chicken and dried cherries. You likely know marsala well if you’re a fan of the classic dish chicken marsala – and the flavor profile is somewhat similar to this updated version. However, we’ve swapped out chicken breasts and mushrooms for chicken thighs and the addition of tart-but-sweet cherries. The end result? The nuttiness and depth you already know, with an extra bit of sweetness.
Plus, there’s another perk to our Chicken Thighs with Cherry Marsala Pan Sauce. It’s not just a delicious dinner; it’s a meal that can deliver a much-needed energy increase. The chicken thighs themselves deliver much-needed protein to keep your energy from flagging, and the addition of dried cherries offers you key energy-boosting nutrients like magnesium and potassium.
Chicken Thighs with Cherry Marsala Pan Sauce
- 1 tbsp avocado oil
- 4 bone-in, skin-on chicken thighs (about 1 3⁄4 lb), patted dry
- 3⁄4 tsp sea salt, divided
- 1⁄4 tsp ground black pepper
- 1 shallot, minced (about 1⁄4 cup)
- 1 tsp fresh thyme leaves + more for garnish
- 1⁄2 cup marsala
- 1⁄2 cup low-sodium chicken broth
- ⅓ cup chopped unsweetened dried cherries
- 2 tsp cold unsalted organic butter, cut into pieces
- 1 lb asparagus, trimmed
- Preheat oven to 375oF. In a large ovenproof skillet on medium-high, heat oil. Season chicken with two-thirds of the salt and the pepper. Place chicken in skillet, skin side down; let cook, undisturbed, until skin is deep golden and chicken releases easily from the pan, 6 to 8 minutes. Carefully flip chicken, transfer skillet to oven and roast for 15 to 17 minutes, until chicken is cooked through (an instant-read thermometer stuck into thickest part, away from the bone, should read 165oF). Transfer chicken to a plate.
- Pour off all but 1 tbsp fat from skillet. Place skillet over medium heat. Add shallot and thyme; season with a pinch of salt. Cook, stirring often, until shallot is tender, 2 to 3 minutes. Pour in marsala and cook, stirring to release any browned bits from bottom of pan. Boil until marsala reduces by half, 1 to 2 minutes. Stir in broth and cherries, reduce heat and simmer until sauce reduces and slightly thickens, 2 to 3 minutes. Whisk in butter a little at a time to thicken. Taste and season with salt and pepper, if needed.
- In a second large skillet over medium, add enough water to cover bottom of pan. Bring to a simmer and add asparagus. Cover and cook for 3 to 5 minutes, until asparagus is tender. Remove from heat.
- To skillet with marsala, add chicken, skin side up, along with any juices. Cook until chicken is warmed through, 1 to 2 minutes. Divide asparagus between 4 plates and top with chicken and sauce. Garnish with fresh thyme.
- Serving Size ¼ of recipe
- Calories 391
- Carbohydrate Content 11 g
- Cholesterol Content 166 mg
- Fat Content 24 g
- Fiber Content 2.5 g
- Protein Content 28 g
- Saturated Fat Content 7 g
- Sodium Content 492 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 10.5 g
- Polyunsaturated Fat Content 4 g