chicken, potato, and mushroom stew + marsala and thyme
The one pot meal; minimal dishes, and minimal effort. Given these two facts alone, it is really surprising that we don't exclusively cook in this way. Meals like these often get a bad rap, as being low brow, or overly simplified. However, neither of these things matter in the slightest to us. Dishes like this one should have a place in everyone's kitchen repertoire. It is intensely flavorful, and great for those times when you want a big meal, without a big cleanup afterwards.
chicken, potato and mushroom stew + marsala and thyme
- 1 1/2 pounds chicken thighs, cut into pieces
- 1 medium leek, cleaned and thinly sliced
- 3 cups mushrooms, cleaned and cut into bite sized pieces
- 4 cups potatoes, cut into bite sized pieces
- 1/4 cup marsala wine
- 1/4 cup milk
- 1 cup chicken stock
- fresh thyme
- salt and pepper to taste
- freshly grated parmesan, optional
In a large oven safe skillet, season chicken with salt and pepper and brown chicken over medium-high heat. Remove chicken, drain off excess liquid, deglaze pan with 1/4 cup wine. Add leeks and cook until they start to soften, about 3 minutes. Add chicken, mushrooms, and potatoes into pan. Combine stock and milk. Pour over the chicken and vegetables (they should be nearly covered). Top with a few sprigs of fresh thyme.
Cover skillet and cook in oven until potatoes are fork tender, approximately 30-40 minutes. Remove cover and top with parmesan (if desired) and bake for another 5 minutes, until cheese is melted and browned. Season to taste. Enjoy!