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
Preheat oven to 350 degrees.
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!



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