Ingredients
Units
Scale
- 4 boneless chicken breasts or thighs
- 1 cup of quality Marsala wine
- 1 cup of fresh, sliced mushrooms
- 1 cup of cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup all-purpose flour (for dredging)
Instructions
- Dredge chicken pieces in flour, ensuring each piece is coated well. Shake off any excess flour.
- In a skillet, heat the olive oil and sear the chicken until it’s golden brown on both sides. Remove and place aside.
- In your slow cooker, combine the seared chicken, Marsala wine, mushrooms, cherry tomatoes, garlic, and chicken broth.
- Set to cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
- Once done, season with salt and pepper, adjusting according to preference.
- Sprinkle with fresh parsley before serving, adding a vibrant touch of green.
Notes
- If you fancy a creamy texture, introduce 1/2 cup of heavy cream in the last 30 minutes of cooking.
- Always opt for a good quality Marsala wine; it’s the heart and soul of this dish.
- Prep Time: 20 minutes (extra time for halving the tomatoes)
- Cook Time: 4-5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
