Chicken Marsala w/ Gorgonzola

(from Faire Raven’s recipe box)

Categories: Dinner, chicken, italian, pasta


  • 4 chicken thighs
  • 1/2 cup Marsala wine
  • 1/3 cup heavy cream
  • 1 cup sliced mushrooms
  • 2 minced garlic cloves
  • 1oz crumbled Gorgonzola cheese
  • 1tbsp fresh chopped parsley
  • olive oil
  • salt and pepper
  • bow-tie pasta


  1. Boil your salted pasta water.

  2. Heat 2tbsp of olive oil in a large, stainless pan (do NOT use non-stick) on medium heat.

  3. Start cooking your bow-tie pasta, set the timer for twelve minutes, and remember to come back and stir your pasta frequently.

  4. Take the skin off the thighs and de-bone them. You don’t need to pound these flat as the de-boning process has done that already. Salt and pepper both sides, put them in the oil, cook both sides for three minutes per side. Don’t burn ‘em; if you are unsure, use your tongs and check the cooking-side of the meat to make sure they brown and not blacken. Once the thighs are cooked, removed them from the pan, put em on a plate, and cover with a piece of aluminum foil.

  5. Stir your pasta. See? You forgot.

  6. Add the mushrooms and use a wooden spatula to dislodge all the browned-bits stuck to the pan. Cook the mushrooms for two minutes, giving them lots of space. Don’t stack yer shrooms.

  7. Add the garlic, cook for 30 seconds.

  8. Reduce the heat to medium-low.

  9. Add the Marsala wine, let it reduce until half the liquid is gone.

  10. Smell your house. Seriously. People should be coming out and asking what’s for dinner.

  11. Stir your pasta, doofus!

  12. Add the heavy cream, stir with that wooden spatula and keep scraping the bottom of the pan.

  13. Add 3/4 oz of the Gorgonzola cheese and let it melt into the sauce. Stir and scrape.

  14. When the cheese is totally melted, get a fresh spoon from your utensil drawer and taste the sauce. Don’t faint from the awesomeness, but add salt and pepper to taste. Remember that you can always add salt and pepper but you can’t take it out; go easy with the shakers, Chester.

  15. Take the cooked chicken thighs and gently insert them into the sauce. Don’t drop ‘em; be gentle. Let them sit for a minute, then turn them.

  16. Hopefully the pasta is done now. Drain and distribute on pretty plates. I like my blue, square plates!

  17. Take a piece of chicken, turn it so it’s “pretty-side” is face up and place it on the pasta. Get a big spoon (no slots in that spoon!) and pour sauce on the chicken and the pasta. Sprinkle some Gorgonzola hither and yon, then dash with the fresh parsley.

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