Chicken Marsala Harvest Bowl

Chicken Marsala has always been a restaurant favorite, but it belongs at home just as much, especially reimagined as a bowl. The chicken is seared and then finishes right in the sauce — Marsala cooked down with sliced onion, stock and a spoonful of Dijon — deep, savory, faintly sweet. Underneath waits a harvest of orzo, kale wilted just so, curried eggplant cooked to melting softness, and whole carrots roasted until they char at the edges. It is a complete supper in a single bowl, comforting and quietly elegant all at once.

The Marsala and Its Sauce

Sear the seasoned thighs to a proper golden crust, then set them aside while you soften the sliced onion in the same pan and pour in the Marsala, letting the wine cook down before the stock and Dijon go in. Return the chicken to finish in the sauce so it soaks up every bit of that savory depth.

The Harvest Bowl Beneath

Cook the orzo until tender, wilt the kale in good olive oil with nothing but salt and pepper, and sauté the eggplant in curry powder until it goes soft and golden. Layered together, they make a warm, hearty base that catches the Marsala sauce and turns every forkful into something complete.

Jorj Morgan

Chicken Marsala Harvest Bowl

Tender Marsala chicken, deeply savory, finds its perfect companions in sweet, charred carrots, warmly spiced eggplant, and tender wilted kale, all nestled atop a bed of orzo. Each forkful delivers a harmonious blend of textures and robust, comforting flavors.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Main Course

Ingredients Equipment Method

Ingredients

  

Marsala Chicken - Poultry & Rub

• 4 large chicken thighs (or 8 smaller thighs)
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper

Marsala Chicken - Aromatics & Sauce

• 3 tablespoons olive oil
• ½ large onion, thinly sliced
• 1 cup Marsala wine
• 1 cup homemade chicken stock, or prepared low sodium broth
• 1 tablespoon Dijon-style mustard

The Harvest Vegetables & Orzo

• 8 whole carrots
• 6 tablespoons olive oil, divided
• 1 pound kale, about 4 cups, sliced
• 4 small Japanese eggplants, sliced into 1-inch rounds (substitute with 1 small eggplant)
• 2 tablespoons ground curry powder
• 2 cups orzo, cooked according to package directions

Equipment

• 1 Large metal baking sheet
• 1 Heavy-bottomed cast-iron skillet
• 1 Heavy-bottomed saucepan
• 1 Precision wooden cutting board
• 1 Heavy glass mixing bowl

Method

 

The Marsala Chicken

1. Season the chicken with onion powder and some of the salt, pepper.
2. Heat 3 tablespoons olive oil in a deep sauté pan with lid, over medium-high heat.
3. Place the chicken into the pan, skin side down. Cook until golden, about 4 to 5 minutes. Turn and cook on the second side until golden, about 5 minutes more.
4. Transfer the chicken to a platter. Add the onion to the pan and cook until soft, about 3 to 5 minutes.
5. Pour in the Marsala wine and simmer until most of the wine disappears.
6. Pour in the chicken stock and stir in the mustard. Place the chicken back into the pan. Reduce the heat to medium, cover the pan and simmer until the chicken is cooked through, about 20 minutes more.

The Roasted Carrots

1. Preheat the oven to 400°.
2. Place the carrots onto a baking sheet. Sprinkle with 1 tablespoon olive oil and season with salt and pepper.
3. Roast the carrots, turning once until they are well browned, about 20 minutes.

Curried Eggplant & Kale

1. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add the kale (in batches) and cook until wilted. Season with salt and pepper. Remove to a bowl and keep warm.
2. Heat 2 more tablespoons olive oil in the sauté pan over medium-high heat. Add the eggplant to the pan. Season with salt, pepper and 2 tablespoons curry powder. Cook until the eggplant is soft and golden, about 5 minutes. Keep warm.

Assembly

1. To assemble the bowls, place the cooked orzo into the bottom of 4 pasta-size bowls.
2. Top one side of the orzo with kale. Top the other side of the orzo with curried eggplant. Lay two roasted carrots atop the veggies.
3. Place the chicken on top of the carrots and spoon the Marsala sauce over everything. I told you it was insanity.