Casey 2 Cook

Caseys Cilantro Marsala Smothered Chicken Thighs – Recipe Corner

I teased this recipe on Instagram a couple of weeks ago and it blew up!

I received a few messages requesting the recipe so I re-made it on my IGstory and decided to blog the recipe!

Anything for you guyssssss 🙂 Enjoy!


Cilantro Marsala Smothered Chicken Thighs :
✨2lb of boneless skinless chicken thighs
✨1 large shallot, sliced (1/2 cup-ish)
✨2 cloves of garlic, thin sliced
✨2 tablespoons of sherry vinegar
✨1 tablespoon of olive oil
✨8oz container sliced white mushrooms
✨1 cup of Marsala wine
✨1/2 cup of water
✨1/2 tablespoon of butter
✨1/4 cup of chopped cilantro
✨1 tablespoon of corn starch
✨salt and pepper to season

  1. Spray a large saute pan with cooking spray and heat to medium high. Brown your chicken on both sides. Season each side liberally with salt and pepper. Remove from pan and set aside.
  2. In that same pan, add in your sliced shallot, garlic, sherry vinegar and olive oil. Mix together and make sure to scrap the fond from the bottom of the pan as well to get all of that yummy flavor. Reduce heat and let it simmer for 3 minutes. Add the thighs and any juice that came out of them as they rested back in the pan.. remove from heat and cover to the side.
  3. In another saute pan, place the mushrooms, marsala and water. Bring to a boil and reduce by half. Once reduced, use a slotted spoon to put the mushrooms into the pan with the chicken.
  4. Use a tablespoon of water to mix with the cornstarch and add that the butter and cilantro into the liquid. Bring to a boil and whisk until thickened. Pour over the chicken and stir to combine. Bring to a bubble, cover and reduce to low. Cook for another 5 minutes to heat through.

Enjoy alone or pair it with mashed potato, rice or pasta!


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