This Gluten-Free Chicken Marsala is made using succulent chicken thighs, baby potatoes and mushrooms, heavy cream, and plenty of Marsala wine.
This is a definite comfort food must to try out this fall. The thighs are first seared in a bit of olive oil. Then they’re set aside for a bit.
Mushrooms and potatoes cook in the skillet with Marsala wine, and garlic is added. The entire dish then slowly cooks in the oven, adding heavy cream along the way.
The key ingredient that makes this dish stand out are the baby potatoes. Also, I use quite a bit of Marsala wine in this recipe. I really think it just adds so much excellent flavor! Plus, the potatoes really soak up all the liquid so I like adding a bit more Marsala than normal.
Basil really just completes the dish in the end. It sort of ‘calms down’ the Marsala with it’s beautiful pungency. This dish just tastes awesome.
ALL of the ingredients here are fresh and gluten-free. Be sure to clean your cast iron skillet before using. Especially if you’ve used it to make recipes that contain gluten.
I really recommend using cast iron for this gluten-free chicken Marsala. The depth of flavor just can’t be replicated with a regular skillet. You can even purchase a cast iron skillet SOLELY for gluten-free cooking. It’s a great investment.
Gluten-Free Chicken Marsala With Baby Potatoes and Basil
- 3 chicken thighs (skin on, salted)
- Olive oil
- 1 cup Marsala wine (preferably sweet)
- 8 ounces Baby Bella mushrooms (chopped into fourths)
- Creamer potatoes (gold & red, cut into fourths)
- 2 large garlic cloves (chopped)
- 2/3 cup heavy cream
- Kosher salt (to taste)
- ground peppercorn (to taste)
- large basil leaves (about 4, torn or lightly chopped)
- Preheat oven to 350 degrees.
- Heat a cast iron skillet with a thin layer of olive oil on high to medium high.
- Sear chicken thighs, skin sides down, for approximately 3 minutes. Be careful as splattering can occur.
- Turn chicken over and sear the bottoms for about 2 minutes.
- Lower skillet heat to medium or medium low, then carefully remove chicken thighs and set aside on a plate.
- Add about 1/4 cup of marsala wine to the skillet to deglaze the pan.
- Place potatoes and mushrooms into the pan and move around to coat.
- Sprinkle hefty pinches of kosher salt over potatoes and mushrooms, as well as several grinds of peppercorn.
- Let potatoes and mushrooms cook for approximately 4 minutes, moving around in skillet frequently.
- Add chopped garlic to skillet and mix in and stir for approximately 1 minute.
- Then add 1/4 cup more marsala to pan and stir around.
- Let simmer for approximately 3 minutes, or until a bit of wine has been reduced.
- Then add 1/3 cup of heavy cream to the skillet and stir to mix well.
- Add another 1/4 cup of marsala and mix well, coating potatoes and mushrooms.
- Place chicken thighs back into pan and push aside mushrooms and potatoes, so they are not underneath the chicken pieces.
- Sprinkle everything with salt and pepper then place skillet into hot oven.
- Let cook for approximately 20 minutes, then add 1/3 cup more heavy cream to sauce.
- Evenly stir cream into sauce throughout pan until mixed well. You will be moving around the food slightly.
- Sprinkle basil all over sauce in dish and mix in.
- Continue cooking for another 25 minutes or until chicken is cooked thoroughly and no longer pink inside.
Note: Oven temps and times may vary, as well as stove tops.