Marsala-Marinated Chicken With Roasted Vegetables Recipe (2024)

Good recipe. Rather than discarding the flavorful marinade with all that good wine, I'd reduce it to about 2/3rd its volume to serve on the side as a sauce.

There is no reason you can't wash a plastic bag and re-use - I do it all the time. They have their uses and re-uses.

After all the discussion of the plastic bag issue, how about the food? I cooked it. It's a really nice variation and I thoroughly enjoyed it. Read the article and the recipe: this is not your garden variety Italian restaurant version of this dish. You can find a standard recipe for that on NY Times cooking and many other places. This variation produced a moist and well flavored chicken with delicious vegetable accompaniment and a salad as well. Will make it again, throw in more shallots.

Stainless steel in the microwave is a little too much excitement for me.

Just off the top of my head, a simple non-reactive, low-sided glass bowl or baking dish would seem to do fine as a vessel for marinating meat, fish or fowl. The plastic bag seems wholly unnecessary.

Great Recipe... used potatoes, with carrots, sautéed the mushrooms separately, at Hubbies request (not sure why) , used the dressing as described, and boiled down the marinade as a previous user suggested..Was wonderful..That being said..... I think 4 comments tops, on the use of plastic should have been sufficient .... we get it... NOW... did any of you bother to cook the recipe, or are you still fuming?

I use a similar sized zip closure silicone bag (available from Amazon and other sources) for marinating foods. Much thicker matrial and a very secure closure. It washes easily and can be used much longer than a plastic bag.

Well I made it. It was great. I’m a hero in my house. But let me get this straight—you own glass bowls and you buy plastic bags to marinate? Why???

I haven’t made this yet but I’m concerned that the plastic bag to chicken ratio is a tad low. I will distribute across at least 3 bags, of course pre-used ones. Also this recipe clearly suffers from lack of butter, lard, cream, and bacon fat; I customarily start with a healthy mixture of this quadrad. Finally I highly recommend not reading the recipe before commenting.

Does any one know where to buy decent Marsala wine? I can only find the cheap grocery store brands and it is too sweet.

Super tasty. Came together quickly as a weeknight dinner. I marinated overnight, and did the marinade reduction for a sauce as others recommended, delicious! I doubled mushrooms and carrots. The marinade seemed very shallot-y for use as a dressing starter, so I used only 1/8c of reserved marinade, added cider vinegar and oil as directed, plus a couple of squeezes of fresh lemon juice and 1 tsp honey. Super good.

I made this exactly as written except for keeping the chicken in the oven along with the vegetables so that its skin crisped. With two cups of marsala in the marinade I do not think this is entering most people's rota, but it could be a lovely stress-free dinner party dish. I found its success relies on the vegetables, particularly the mushrooms: do not substitute another vegetable, do not use button mushrooms. A selection of posh mushrooms is key.

I was just thinking this for myself. What do you use? Would a 9x13 dish work so the chicken is all one layer... if that isn't necessary just a covered bowl?

Thank you all for calling out the NYT use of marinating everything in plastic bags, I've been sitting on the sidelines steaming about this issue for years. Btw, hot water and or heating plastic in the microwave causes some molecules to migrate onto your food (not very appetizing imho), Glass or stainless steel do not leave molecules on food, give it a try.

I made this last night. Followed the recipe exactly. Used ordinary liquor store Marsala. It was remarkably easy to prepare and remarkably good to eat. My guests loved it and asked for the recipe. I prepared everything an hour or so before I cooked the dish, so I marinated the chicken for 30 minutes at room temp and then put it, still in the marinade, in the refrigerator. I will make this again.

I kept the marinade, reduced it and cooked the mushrooms in the reduction. Huge hit!

Decent recipe but even with marinating the chicken for 9 hours the marinade didn't seem to give it a lot of flavor. I used it to make a pan sauce. Also cooked the vegetables and chicken together in a stainless steel pan and that turned out good.

I have a big pot of oregano and I wrap the thigh around a tender twig in addition to what I use in the marinade. Imparts a lot of oregano flavor. This is a repeater in my house. Almost always makes the salad dressing and reduce leftover marinade too

I have made this a few times exactly as written. Fabulous mixed mushrooms and fresh oregano are key. However, the most recent time, I made it with amontillado, and it worked really well, too.

I think this dish was alot of work for not alot of flavor. Sorry. Don't bother

Has anyone tried cooking this in an air fryer? If so, how did it turn out?

I made this with chicken legs that I cut at the joint. I added celeriac, baby turnips, celery and broccoli to the vegetables. I made the vinaigrette to serve with our regular salad (greens, tomatoes, cukes, & radishes). I also boiled the used marinade and reduced it twice (I added more marsala when it cooked down) and then added a can of chicken broth and cooked that down a bit. It was delicious.

I found this disappointing. Lots of wine, lots of time (I followed the recipe quite closely) and just found the flavor blah. Salt at the table helped, of course, but this one’s not a keeper for us.

Recommend using a few extra carrots - I did so and they were all readily consumed. Also sautéd the thinly sliced mushrooms separately to get a nice crisp. I didn’t find the dressing on the side to be very exciting, but I used red wine as a sub to Marsala so that may be why. Overall, solid.

I followed the recipe and then the advice of others and made the marinade into a sauce and it was spectacular. Sweet, tangy, a hint of acid... just yum.For the vinaigrette, I added some more mustard and a half tsp of sesame oil. Stunning. This will be cooked again.

Made it the way it's written. I think there's too much pepper. It overpowered the dish. I've made it about 4 times and it's gone over great every time!

This is excellent but the keys are to marinate overnight and get the best mushrooms you can find

We grilled since its too hot to use oven and reduced discard marinade as a nice glaze. Great recipe and so simple and satisfying.

Always flummoxed by the volume of marinade specified in most recipes. Six chicken thighs would be adrift in the marinade, if one followed this recipe. I would reduce the ingredients by half.

Thank you for this recipe. It has become a go to for me—easy and delicious with minimal clean up. It’s especially good with young sweet carrots. I almost always make it if I score some fresh carrots at the farmer’s market