Sometimes it's allllll about the sauce! Guy's earthy marsala mushroom sauce is all the rage for his chicken that's finished in a wood-fired oven!Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/2Lbam1ASubscribe to Food Network ▶ http://foodtv.com/YouTubeWe know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chicken Marsala with MushroomsRECIPE COURTESY OF GUY FIERILevel: EasyTotal: 1 hrPrep: 15 minCook: 45 minYield: 4 servingsIngredientsOne 4- to 5-pound chicken (organic and free range, if possible), cut into 10 piecesKosher salt and freshly ground black pepperKosher salt and freshly ground black pepper 3 tablespoons canola or vegetable oil4 cups sliced white button mushrooms2 cloves garlic, minced1/2 medium onion, finely diced1 tablespoon tomato paste3 sprigs fresh thyme1 cup dry marsala1 1/2 cups low-sodium chicken broth4 tablespoons unsalted butter, chilled, cut into cubesJuice of 1/2 lemon2 to 3 tablespoons chopped fresh Italian parsleyChardonnay, for servingDirectionsPreheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside. Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes. Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GuyFieri #ChickenMarsala #GuysBigBite #FoodNetwork Guy Fieri's Chicken Marsala with Mushrooms | Guy's Big Bite | Food Networkhttps://www.youtube.com/watch?v=A6nCW7xZmok&feature=youtu.be
