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Chicken Marsala Harvest Bowl

A modern deconstruction of a classic favorite. Succulent chicken thighs simmered in Marsala wine and mustard, served in a vibrant bowl with orzo, curried eggplant, charred carrots, and sautéed kale.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

Marsala Chicken
  • 4 large chicken thighs or 8 smaller thighs
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 3 tablespoons olive oil
  • ½ large onion thinly sliced
  • 1 cup Marsala wine
  • 1 cup beef stock homemade or low sodium
  • 1 tablespoon Dijon-style mustard
The Harvest Vegetables & Orzo
  • 8 whole carrots
  • 1 pound kale about 4 cups, torn
  • 4 small Japanese eggplants sliced into 1-inch rounds
  • 2 tablespoons ground curry powder
  • 2 cups orzo cooked according to package directions
  • Olive oil for roasting and sautéing

Method
 

The Marsala Chicken
  1. Season the chicken with salt, pepper, and onion powder.
  2. Heat 3 tablespoons olive oil in a deep sauté pan over medium-high heat.
  3. Place the chicken skin-side down and cook until golden (4–5 minutes), then turn and brown the other side. Transfer chicken to a platter.
  4. Add the sliced onion to the pan and sauté until soft.
  5. Pour in the Marsala wine and simmer until reduced by half.
  6. Stir in the beef stock and Dijon mustard, return the chicken to the pan, and simmer over medium heat for 20 minutes until cooked through.
The Roasted Carrots
  1. Preheat the oven to 400°F.
  2. Toss whole carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  3. Roast, turning once, until well-browned and slightly charred (about 20 minutes).
Curried Eggplant & Kale
  1. Heat 2 tablespoons olive oil in a sauté pan. Add eggplant rounds and season with curry powder, salt, and pepper. Sauté until soft and golden (about 5 minutes).
  2. In a separate skillet, heat 3 tablespoons olive oil. Sauté the kale in batches until wilted, seasoning with salt and pepper.
Assembly
  1. Divide the cooked orzo into four large, shallow bowls.
  2. Top each with a portion of kale, curried eggplant, and two roasted carrots.
  3. Place the Marsala chicken on top and spoon the savory sauce over the entire bowl.