Chicken Marsala Ragout + Rotini
Are you a Food Network fan? I don’t watch it religiously, but I do enjoy seeing what’s on when I’ve got extra time. While it’s not my favorite show on the channel, I’ll sometimes watch Trisha Yearwood’s show. Today’s recipe is from her show. I made chicken marsala ragout with rotini. I followed her recipe except I used chicken thighs with the skin instead of skinless like the recipe calls for. So click (here) for the exact recipe!
First, I did some food prep and cut up the mushrooms, onions, and garlic. Then, I browned the chicken thighs on some oil after seasoning the thighs with salt and pepper. Set the chicken aside once it’s golden brown.
Then, cook the mushrooms with some salt and oil. Once the mushrooms become golden, add in the onions and cook until they soften. Add in flour and garlic and stir for 1 minute before you add in the marsala wine.
Once the marsala reduces a little, add in the chicken broth. Once it begins to simmer, add the chicken back in, cover, and cook for about 30 minutes on medium low.
While the ragout is cooking, I made the rotini. I like my pasta al dente so I always follow the package directions for the cooking time.
After 30 minutes, when you’re sure the chicken is cooked, take the chicken out to shred on a cutting board. While you’re shredding the chicken, increase the heat on the sauce to thicken it up.
The recipe calls for spooning the chicken marsala ragout on top of the rotini, but I just added the rotini in to the ragout and mixed it instead.
The recipe is pretty straightforward and delicious! I love the sauce and I’m a mushroom lover so this dish is perfect for me.