Categories: Pasta
Ingredients
- 6 boneless, skinless chicken thighs (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound sliced white button mushrooms
- 1 medium sweet onion, chopped
- 3 tablespoons all-purpose flour
- 1 garlic clove, minced
- 1 cup dry Marsala
- 1 cup chicken broth
- 1 pound rotini pasta
- 1 tablespoon chopped fresh flat-leaf parsley
- Grated Parmesan or pecorino, for serving
Directions
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Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
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Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes.
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Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
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Bring a large pot of salted water to a boil.
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When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
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Cook the rotini in the boiling water according to the package directions.
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Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino.