{"id":3872,"date":"2019-10-27T09:55:59","date_gmt":"2019-10-27T14:55:59","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3872"},"modified":"2019-10-20T08:22:44","modified_gmt":"2019-10-20T13:22:44","slug":"chicken-mushrooms-marsala","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3872","title":{"rendered":"Chicken Mushrooms Marsala"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Marsala works best here, but if you haven’t got any, sherry or port would suffice. If you use port, be prepared for purple chicken.<\/p>\n\n\n\n

Time: 30 minutes<\/strong><\/p>\n\n\n\n

Serves: 4<\/strong><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

20g cold-pressed avocado oil (or other cold-pressed neutral-flavoured oil)
500g boneless skinless chicken thighs
11g salt
500g mushrooms – sliced
100g onions – diced
3 cloves garlic – chopped or grated
1g fresh ground black pepper
100g Marsala wine
20g butter
5g flat-leaf parsley – finely chopped<\/p>\n\n\n\n

Preparation:<\/strong><\/p>\n\n\n\n


Place a large frying pan on medium heat.<\/p>\n\n\n\n

Unroll the chicken thighs and sprinkle both\nsides with five grams of the salt. <\/p>\n\n\n\n

Cook the chicken until browned on one side,\nthen turn over and brown the other side until cooked through (approximately\nfour minutes per side). Remove the chicken and set aside. <\/p>\n\n\n\n

Add the mushrooms, garlic, remaining salt,\nand pepper to the pan, stirring occasionally for ten minutes. <\/p>\n\n\n\n

Stir in the Marsala, cooking for one minute. <\/p>\n\n\n\n

Stir in the butter, cooking for two minutes. <\/p>\n\n\n\n

Stir in the parsley. <\/p>\n\n\n\n

Add the chicken to the pan, covering it in\nthe mushrooms and sauce, turning occasionally until warmed through\n(approximately three minutes). <\/p>\n\n\n\n

Remove from heat and serve immediately.<\/p>\n\n\n\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Marsala works best here, but if you haven’t got any, sherry or port would suffice. If you use port, be prepared for purple chicken. Time:… <\/p>\n","protected":false},"author":1,"featured_media":3870,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2019\/10\/Chicken-Mushrooms-Marsala.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3872"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3872"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3872\/revisions"}],"predecessor-version":[{"id":3873,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3872\/revisions\/3873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3870"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3872"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}