Chicken Marsala with Figs
Serves: 6
 
Ingredients
  • 3 tablespoons canola oil
  • 1¼ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 6 bone-in skinless chicken thighs
  • 1 yellow onion, diced
  • 1 pound baby portobello mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 cup Marsala wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • ½ pound fresh figs, stemmed and quartered
Instructions
  1. Preheat oven to 375°.
  2. In a large ovenproof skillet, heat oil over medium-high heat.
  3. Sprinkle ¾ teaspoon salt and ½ teaspoon pepper all over chicken. Cook chicken until browned on both sides, 5 to 7 minutes. Remove chicken from pan.
  4. Add onion and mushrooms to skillet; cook, stirring occasionally, until tender, 10 to 15 minutes. Stir in garlic and flour; cook over medium heat, stirring constantly, for 2 minutes. Stir in marsala, vinegar, lemon juice, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Return chicken to skillet; arrange figs in sauce around chicken.
  5. Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 30 to 40 minutes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chicken-marsala-with-figs/