Chicken Marsala

Name: Chicken Marsala
Ingredients: Olive oil spray; 1 shallot, thinly sliced; 4 to 6 garlic cloves, chopped; 1 cup whole wheat couscous; 1/2 cup broth (chicken or vegetable); 1/2 cup Marsala; 1/2 teaspoon red pepper flakes; 1/4 teaspoon ground fennel seeds; 1/2 to 3/4 pound chicken breasts or thighs; 1 cup dried porcini mushrooms; 1 cup baby carrots, cut into thirds; 1/2 medium zucchini, cut into 1/4-inch slices (about 2 cups); 2 fresh rosemary sprigs

13 ingredients

22 steps

Ingredients

Olive oil spray
1 shallot, thinly sliced
4 to 6 garlic cloves, chopped
1 cup whole wheat couscous
1/2 cup broth (chicken or vegetable)
1/2 cup Marsala
1/2 teaspoon red pepper flakes
1/4 teaspoon ground fennel seeds
1/2 to 3/4 pound chicken breasts or thighs
1 cup dried porcini mushrooms
1 cup baby carrots, cut into thirds
1/2 medium zucchini, cut into 1/4-inch slices (about 2 cups)
2 fresh rosemary sprigs

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Sprinkle the shallot and half the garlic in the pot.
4

Add the couscous.
5

In a small bowl, mix the broth, Marsala, red pepper flakes, and fennel.
6

Pour half the liquid over the couscous.
7

Stir to coat all the grains and make an even layer.
8

Set the chicken on top of the couscous in a single layer.
9

Pour the rest of the liquid over the chicken and top with the remaining garlic.
10

Scatter on the mushrooms and carrots.
11

Stack the zucchini rounds and cut into six wedges (like a pizza).
12

Scatter the wedges on top, filling the pot.
13

Tuck the rosemary sprigs into crevices.
14

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
15

Serve immediately.
16

Calories: 626
17

Protein: 41g
18

Carbohydrates: 89g
19

Fat: 4g
20

Cholesterol: 77mg
21

Sodium: 461mg
22

Fiber: 8g