@lecreuset: This chicken marsala begins with skin-on chicken thighs, crisped until deeply golden, and is then finished with a simple mushroom sauce. Save this recipe for an easy, yet flavorful, weeknight dinner that comes together in one pan. Ingredients (serves 4): 4-6 bone-in, skin-on chicken thighs Kosher salt 2 tablespoons avocado oil (or other neutral oil) ½ pound shiitake mushrooms, sliced ½ teaspoon black pepper 1½ cups marsala cooking wine 1½ cups chicken broth 1 lemon, cut into wedges 2 tablespoons unsalted butter parsley or chives, chopped (optional) Instructions: 1. Bring your chicken thighs to room temperature. Pat completely dry with a paper towel and season generously with Kosher salt. 2. Heat your Essential Stainless Steel 4.5 qt. Rondeau Pan over medium heat for 2–4 minutes until the pan is hot (a drop of water should bead up and dance across the surface). 3. Add 1 tablespoon of avocado oil and swirl until it coats the pan, then add chicken thighs, skin side-down. Cook for 7–9 minutes, until they easily release from the pan and are crisped and brown, then flip and cook for another 2–3 minutes. Remove from the pan and set aside. 4. Add half of the sliced mushrooms to the pan in a single layer. Cook undisturbed for 2 minutes, then toss and cook for another 2 minutes, until browned. Transfer to a plate and repeat with the remaining mushrooms, adding the remaining 1 tablespoon avocado oil as needed. During the final minute, season with freshly ground black pepper. 5. Add the reserved mushrooms back to the pan, then pour in the marsala cooking wine, scraping up any browned bits that formed on the bottom of the pan. Add the chicken broth and 1 teaspoon of freshly squeezed lemon juice and bring the mixture to a boil. Find the remaining instructions in the comments or on our website! #lecreuset #lecreusettiktok #simplerecipe #recipevideo #DinnerIdeas

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Thursday 29 January 2026 19:49:59 GMT