Marsala Chicken Thighs!

I have recently discovered the joy that are chicken thighs, and I tend to go to these babies straight off the bat if I’m planning some sort of chicken recipe. Why, you might ask? Well, they’re way cheaper and it is really, really, really hard to fuck them up. I mean, you could probably leave them in the oven for hours accidentally while you, saaaay, have a knockdown dragout screaming match with your roommate, and they will still be all tender juicy delish when you pull them out. At least, I’m pretty sure. Don’t take my word here.

Alright, chicken marsala. Done with chicken thighs, clearly. First off, buy yourself a bottle of dry marsala next time you’re at the supermarket. Or, if you live in the draconian state that is Pennsylvania, I guess go to the liquor store? I dunno, but I buy mine at the grocery store. It’s, like, $8. Great cooking wine.

And while you’re out buying shit, buy this, too:

- Pack of chicken thighs (usually 4)
- Panko breadcrumbs (Asian aisle)
- 2 eggs
- Regular breadcrumbs
- Shredded Parmesan cheese (or buy a hunk and shred it yourself, if you’re motivated and shiz)
- ½ a sweet onion, thinly sliced
- Garlic – 2 cloves, diced
- Mushrooms – a bunch – like, 1 ¼ cups, chopped (I used shitakes, because I had them and I like those, but you can use any kind)
- Butter – ½ a stick + 3 tbsps, divided
- Olive oil
- Salt + Pepper

On a sheet of tin foil, mix up some panko, regular breadcrumbs, and parm. Try to go for a 2:1 ratio of panko to breadcrumbs. The cheese is personal taste. Dash some salt and pepper on there for good measure. Make sure it’s all combined. On one side of this piece of foil, whisk together 2 eggs. On the other side, have another piece of foil, just chillin.

Now, this next part involves getting your hands dirty. Take the chicken out of the package. Rinse it off and pat dry with a paper towel. Dip each thigh in the egg wash, then use your hands to really pat the breadcrumb mixture on there. Place on the other piece of foil. Repeat with all 4 thighs.




So we’re gonna let the thighs sit there for about 10-15 minutes. While they’re doing that, heat up 3 tbsp of butter with 1 tbsp of olive oil. (May I suggest a decent size pan, that has a matching lid? Actually, you kinda need this). When the butter foams, add in the mushrooms, onions, and garlic. Cook over medium heat until the onions begin to caramelize. Remove from the pan.




Throw the ½ stick of butter in the same pan. Oh, and 2 tbsp of olive oil. Bring back up to medium heat. Sear the chicken off in the pan, about 2-3 mins each side. Remove from pan.




Add 1 ½ cups of Marsala wine to the pan, and scrape up the little bits of breading and veggies with a whisk or spatula. Return the chicken to the pan, as well as the mushrooms and onions. Cover the pan and cook for 30-45 mins. Reduce heat if needed. It can actually sit there forever and cook, but definitely go for at least 30 mins. A tight lid is important here for containing the heat.

Alright, serve these bad boys over some plain egg noodles or rice or something. Spoon a ton of yummy sauce all over. Enjoy!