Matty Matheson's One-Pot Chicken Marsala with Creamy Polenta

Matty Matheson walks through a chicken marsala that comes together in one pot, served over a rich mascarpone and parmesan polenta. This is comfort food that feeds a group and takes very little active effort once the browning is done.

Brown the Chicken

Start by browning chicken pieces. Matheson says this takes about 13 to 14 minutes. Get good color on all sides, then pull the chicken out and set it aside.

Build the Base

Cut mushrooms and brown them in the same pot with salt, pepper, and olive oil. The mushrooms will soak up the marsala later and absorb all the cooking liquid. Once the mushrooms are done, add bacon, garlic, and onion all at the same time. Add a little oil and a sprig of rosemary. Then dust everything with flour and stir it around to build a roux.

Deglaze and Braise

Hit the pot with marsala wine. Then add chicken stock and bring it up to temperature. Put the chicken back in. The liquid should look cloudy and rich. Let everything braise low and slow until the chicken falls off the bone and the mushrooms are plentiful in the sauce.

Make the Polenta

In a separate pot, melt butter with a little oil. Add chicken stock and milk, half and half. Once the liquid is hot, stream in polenta slowly while stirring to avoid clumps. When the polenta is cooked through, stir in mascarpone, butter, and a generous amount of freshly grated parmesan.

Plate It

Spoon the polenta into a bowl or onto a platter. Pile the chicken and mushroom marsala on top. The chicken should be falling-apart tender, the sauce thick with mushrooms and bacon, and the polenta creamy enough to run slightly on the plate.

Key Takeaways

• Brown the chicken first, then build the mushroom and bacon base in the same pot
• Marsala wine and chicken stock form the braising liquid
• The polenta gets its richness from mascarpone, butter, and freshly grated parmesan
• This is a one-pot main course that works well for feeding a group