Recipe of the Month

Braised Chicken with Marsala Wine and Wild Mushrooms

By Chef Lilienne Conklin

Ingredients
8 boneless, skinless chicken thighs
Coarse salt and ground pepper
1/4 cup whole wheat flour
2 tablespoons olive oil
1 pound small shallots (about 12), peeled and halved
5 garlic cloves, peeled and halved
½ cup each, diced carrots, celery and onions
1 pound Wild mushrooms, chopped
1/2 cup Marsala wine
3 tablespoons Dijon mustard
1 ½ cups chicken stock
1 pint cherry tomatoes, halved
Fresh tarragon leaves, for garnish (optional)

Directions
Season chicken with salt and pepper; coat with flour, shaking off excess. In a Dutch oven or 5-quart pot with a tight-fitting
lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside. Add shallots and
garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes.Add the carrots, celery and
onions and cook for about 5 minutes.Add the mushrooms and saute until tender. Add wine; cook until evaporated, 3 to 5
minutes. Stir in mustard and chicken stock; bring to a boil. Return chicken to pot. Reduce heat to a simmer, cover and cook
until chicken is tender and cooked through, 30 to 35 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to
keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired
and serve with creamy polenta.