Marsala Chicken

Marsala Chicken

Quick and easy is of course a factor when cooking on the road. However there are times when a fantastic gormet meal is in order. This one is pretty easy and fills the tummy of the most picky gormet.


  • 6  Chicken thighs - skin on for flavor , then remove later if desired
  • Fresh basil (packaged at most stores)
  • 5  large cloves garlic
  • 1/4  c  lemon juice
  • 1  tsp  course ground black peppe
  • 1  large onion
  • 1  large package mushrooms pieces
  • 1  can chicken broth
  • 2  c  Marsala wine
  • 1/4  c  olive oil


Chicken breasts work too but are dryer.

Start by making a rub: finely chop the basil and garlic with a little olive oil, add black pepper and some of the lemon juice and chop until you have a nice pesto. Combine the pesto with half of the Marsala and marinate the chicken for 2 to 3 hours. Chop the onion and saute with the mushrooms in olive oil until onions are lightly clear.

In a large covered oven safe pan, (I like cast Iron) brown chicken in the remaining olive oil. When brown, drain and return to pan. Add remaining marinade, Marsala, lemon juice, chicken broth and onion/mushroom mixture. Cover and bake at 350 for 1 hr. Chicken should no longer cling to bone. Adjust cooking time 30 min if needed. While cooking, the smell will astound you!

Serve chicken on a bed of egg noodles with plenty of sauce. A nice veggie of your choice, Green salad and of course Garlic bread. A nice white or rose wine is wonderful with this. I like on the sweet side.

Preparation is not as bad as it sounds. Trust me! You'll love this! Leftovers are part of the joy of this recipie. Please enjoy a wonderful cold chicken salad tomorrow night!

Dale Warden

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