Chicken Marsala & Root Vegetables

Fall has arrived, and with it, my craving for heartier meals. Heartier meals with earthy flavors. In come root vegetables and earthy flavorful mushrooms.

First, the root veggies! In come four beets, two kohlrabi, a dozen tokyo turnips, and some fresh garlic.

Chop everything up, somewhat evenly so that it cooks evenly as well and place into a nine by thirteen baking dish. Toss in some extra virgin olive oil, salt and pepper. Roast in a 375* oven for forty-five minutes or until fork tender.

When they come out, you have this caramelized goodness waiting for you.

While the veggies are roasting away in the oven, time to make the main dish. This is far from a typical marsala, but delicious all the same. My version includes tuscan kale, fennel, and some more of the fresh garlic.

Rough chop the fresh garlic and fennel. Start sautéing in a large skillet over medium heat in your favorite olive oil.

I also vary my mushrooms, first a half pound of shiitakes get chopped.

Next a half pound of creminis get chopped.

Last of the mushrooms? A half pound of these beautiful oyster mushrooms! These also get chopped.

All of the mushrooms join the garlic and fennel in the skillet. Look at how beautiful already!

Next, rough chop the kale and add in to the mix.

Rough chop a whole head of raddichio, and also add into the mix.

Now that all the lovely vegetables are together in the skillet, add one-half cup of marsala wine and one-half cup of chicken broth. Simmer, covered, over med-low heat while preparing the chicken.

While the vegetables are simmering, toss one pound of boneless skinless chicken thighs in seasoned flour. I seasoned mine with salt, pepper, garlic, and onion powder. In a separate skillet, brown four minutes on each side. I choose to use the thighs because I think they bring a much deeper flavor to the dish.

Once the chicken is browned, nestle in the skillet with the veggies, cover and let simmer thirty minutes.

Once simmered down you will have this saucy goodness. The fabulous smell wafting through the house will be the best indication that dinner is done.

All that is left is to plate next to the root veggies and enjoy! This is a hearty and earthy fall meal that will warm you to the core as the temperatures outside get cooler.

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About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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