Rachael Ray’s red chicken Marsala calls for dried mushrooms, chicken stock, extra-virgin olive oil and bone-in skin-on chicken thighs. It also calls for shallots, tomato paste, diced tomatoes and Marsala, along with spices including garlic, thyme and parsley.
To prepare Rachael Ray’s red chicken Marsala, cook 1 small handful of dried porcini or mixed dried mushrooms in 2 cups of chicken stock, cooking at a low rolling boil for around 10 to 15 minutes or until the liquid reduces slightly and the mushrooms soften. While the stock mixture cooks, heat 1 tablespoon extra-virgin olive oil in a large deep skillet over medium-high heat. Season 8 chicken thighs with salt and pepper to taste, and then cook the thighs in the skillet for six to eight minutes until browned on both sides. Transfer the thighs to a plate.
In the same skillet, add 3/4 pound sliced mixed or cremini mushrooms and 2 tablespoons butter, cooking until the mushrooms lightly brown. Add 2 large chopped shallots, 2 or 3 cloves of chopped garlic, 1 bunch finely chopped flat-leaf parsley stems and 2 tablespoons finely chopped thyme. Add 1 14 1/2-ounce can of diced tomatoes and 1/2 cup Marsala to the mixture, bringing it to a simmer.
Add the reduced stock and mushroom mixture. Transfer the thighs back to the pan, and cook the mixture for five to 10 minutes. Serve the dish with crusty bread, and garnish with chopped parsley leaves.