June Pan Chicken Marsala with Mushrooms and Carrots
Ingredients
-
8 ounces sliced mushrooms
-
½ cup diced shallots
-
2 tablespoons extra-virgin olive oil
-
½ teaspoon crushed garlic
-
2 teaspoons salt
-
½ teaspoon black pepper
-
1 cup marsala wine
Tools
-
medium bowl
-
measuring cups
-
measuring spoons
-
spatula
-
June Pan
-
liquid measuring cup
-
spoon
-
June Food Thermometer
-
slotted spoon
-
cooling rack
-
June Oven
-
silicone oven mitts
-
serving plate
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the mushrooms and shallots
On the June Pan, combine the mushrooms, shallots, oil, garlic, salt and pepper. Stir with a spatula to coat the vegetables, then spread the food in an even layer across the pan.
June Pan
8 ounces sliced mushrooms
½ cup diced shallots
½ teaspoon crushed garlic
2 tablespoons extra-virgin olive oil
2 teaspoons salt
½ teaspoon black pepper
spatula
measuring cups
measuring spoons
Roast the vegetables
Transfer the pan to the middle shelf of the June Oven. Roast the vegetables 12 minutes, until the mushrooms are browned and the shallots and garlic have softened. June will notify you when the food is ready.
June Oven
Start the sauce
While the vegetables cook, combine the marsala and corn starch in a liquid measuring cup or spouted bowl. Stir well to combine and set aside.
liquid measuring cup
2 teaspoons corn starch
1 cup marsala wine
spoon
Season the chicken
In a medium bowl, combine the chicken, oil, salt and pepper and stir to coat the chicken in seasonings.
medium bowl
4 bone-in, skin-on chicken thighs
2 teaspoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
Add the sauce
When June notifies you that the vegetables are ready, remove the pan from the oven and set it on a heat-proof surface or cooling rack. Stir the marsala-corn starch mixture to recombine, then pour the mixture over the pan. Stir the sauce and vegetables together carefully (the pan is still hot).
cooling rack
silicone oven mitts
Add the carrots and make room for the chicken
Add the carrots to the pan and stir to coat in sauce, then spread the food across the pan in an even layer. Make 4 wells in the vegetables for the chicken thighs.
2 cups baby carrots
Add the chicken and insert the June Food Thermometer
Place the chicken in the wells, skin-side up. Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.
June Food Thermometer
Roast the chicken and vegetables
Place the pan on the middle shelf of the oven and plug the thermometer into the jack. Roast the chicken until it is cooked through and browned, about 33 minutes. June will notify you when the chicken is ready.
Finish the sauce
Using protected hands, unplug the thermometer from the jack. Remove the pan from the oven and, using a slotted spoon or fish spatula, carefully lift the chicken out of the sauce and place on serving plates or a platter to rest 5 minutes. While the chicken rests, add the cream to the pan, if using, and stir well to combine. Season the sauce and vegetables with additional salt and pepper if desired.
slotted spoon
serving plate
2 tablespoons heavy whipping cream
salt
black pepper
Serve
Garnish with the parsley, if using, and serve the chicken hot with the vegetables and sauce spooned over the top or on the side.
2 tablespoons chopped parsley
