22/08/2026
Try out these delicious Crispy Chicken Thighs in Marsala Sauce for the ultimate winter dinner.
INGREDIENTS
4-6 bone-in, skin-on chicken thighs
Kosher salt
2 tablespoons avocado oil (or other neutral oil)
220g shiitake mushrooms, sliced
Β½ teaspoon black pepper
1Β½ cups marsala cooking wine
1Β½ cups chicken broth
1 lemon, cut into wedges
2 tablespoons unsalted butter
Parsley or chives, chopped (optional)
INSTRUCTIONS
1. Bring your chicken thighs to room temperature. Pat completely dry with a paper towel and season generously with Kosher salt.
2. Heat your Essential Stainless Steel 4.2L Sauteuse over medium heat for 2β4 minutes until the pan is hot (a drop of water should bead up and dance across the surface).
3. Add 1 tablespoon of avocado oil and swirl until it coats the pan, then add chicken thighs, skin side-down. Cook for 7β9 minutes, until they easily release from the pan and are crisped and brown, then flip and cook for another 2β3 minutes. Remove from the pan and set aside.
4. Add half of the sliced mushrooms to the pan in a single layer. Cook undisturbed for 2 minutes, then toss and cook for another 2 minutes, until browned. Transfer to a plate and repeat with the remaining mushrooms, adding the remaining 1 tablespoon avocado oil as needed. During the final minute, season with freshly ground black pepper.
5. Add the reserved mushrooms back to the pan, then pour in the marsala cooking wine, scraping up any browned bits that formed on the bottom of the pan. Add the chicken broth and 1 teaspoon of freshly squeezed lemon juice and bring the mixture to a boil.
6. Add the chicken thighs back to the pan, skin side-up, then reduce the heat to a simmer. Cook uncovered for 20β25 minutes until the chicken is cooked through. Remove the chicken from the pan and increase the heat to high.
7. Boil and reduce the liquid for about 5β7 minutes until itβs thickened. Turn off heat and add butter, stirring constantly to emulsify it into the sauce.
8. Spoon sauce over crispy chicken thighs and top with chopped chives or parsley. Serve with sliced lemon wedges.