Here’s how I made this flavorful dish.
I bought some Bell and Evans (great free range, antibiotic free brand) boneless chicken thighs. I cut them up into small pieces and dusted them in italian seasoning and a little flour (rice flour or any), added salt and pepper.
Into a pan I added about 2 tablespoons extra virgin oo. Seared the chicken till brown turning to brown on all sides. Took about 10 minutes. Then poured out the remaining fat. Put the cooked chicken aside.
Chopped up and then pureed some fresh roasted tomatoes i had already done the day before. Chopped 2 cloves of garlic, 1 shallot and some sweet onion (1/2 cup or less).
Cut up butternut squash, mushrooms, zucchini.
Took out my best bottle of aged Balsamic vinegar #JD is good
Took out my bottle of Marsala
And a container of low salt organic chicken broth.
Added the onions, shallots , garlic, to the pan with a little evoo to get it started. Then threw in the bn squash, the mushrooms, the zucchini and some baby organic fresh spinach. Already chopped some rosemary and fresh thyme to add to the onions and garlic mixture.
Continued sauteeing about 5 minutes, then added marsala (a generous amount) along with the chicken broth adding more as necessary. Put the chicken back in the pan and covered it up and let it simmer about 20 minutes till everything was tender and ready. Adding more broth and wine as needed. Cooked the roasted tomato puree in another small pan adding a splash of balsamic and some basil.
Served it with or without the tomato sauce. It was incredible!