Hearty Apple Cider Chicken Marsala with Wild Rice Pilaf: A Fall Favorite

For connoisseurs of the classic Marsala dish, prepare to be delighted by a truly distinctive rendition. This Apple Cider Chicken Marsala introduces the wonderful, unexpected additions of crisp apples and tangy cider, transforming a beloved staple into something even more special. It’s particularly enchanting on a cool evening, regardless of the season, offering a warmth and depth of flavor that is simply irresistible. My husband, a devoted fan, will be the first to tell you that this recipe is an absolute must-try. It’s truly that good, promising a memorable culinary experience.

Full credit for this incredibly appetizing recipe goes to the talented Tieghan Gerard at Half Baked Harvest. While I might have incorporated a few minor tweaks here and there to suit my family’s preferences, I largely stayed true to her brilliant original creation. Tieghan’s website is a treasure trove of innovative dishes, all presented with stunning photography. I wholeheartedly recommend taking the time to explore her amazing collection.

Elevate Your Meal: The Perfect Wild Rice Pilaf Pairing

This Apple Cider Chicken Marsala reaches its peak when served alongside a generous portion of hearty wild rice pilaf.

A well-made wild rice pilaf isn’t just a side dish; it’s an integral component that complements the rich, complex flavors of the Apple Cider Chicken Marsala. Its earthy notes and delightful texture provide a perfect contrast to the creamy, sweet-savory chicken. Let’s gather the essential ingredients you’ll need to create this comforting and flavorful Wild Rice Pilaf:

• Butter: Salted butter is often more convenient and works beautifully here, as precise salt control isn’t overly critical. Its rich flavor forms the foundation of the pilaf’s taste.
• Wild Rice: Despite its common name, wild rice isn’t true rice at all! It’s actually the grain of four different species of aquatic grasses. This unique grain offers a satisfyingly chewy texture and a distinct earthy, nutty flavor that many find incredibly appealing.
• Orzo: This delightful short-cut pasta, shaped like a large grain of rice, is the perfect textural and visual companion to the wild rice. For health reasons, I always opt for orzo imported from Italy to minimize exposure to glyphosate, a chemical often found in conventionally grown American-made pastas.
• Chicken Broth or Stock: The quality of your broth significantly impacts the final flavor. Feel free to use your favorite high-quality prepared broth or stock. If you’re fortunate enough to have some homemade chicken stock on hand, that’s an even better choice for superior depth of flavor.
• Fresh Parsley: Finely chopped fresh parsley is highly recommended. It provides a brighter, more vibrant flavor and a delicate texture that dried parsley simply can’t replicate. If you only have dried parsley, use approximately four teaspoons to substitute for a quarter-cup of fresh.
• Kosher Salt & Freshly Ground Black Pepper: Essential seasonings to enhance all the flavors in the pilaf. Adjust to your personal taste.

Making the Wild Rice Pilaf

1. Prepare the Grains: Heat a medium-sized pot over medium-high heat and add the butter. Once the butter is fully melted, add the orzo. Cook for about 2 minutes, stirring frequently, until the orzo is lightly toasted and golden. This crucial step enhances its flavor. Be sure to keep a close watch to prevent burning. Next, add the wild rice and continue toasting for another 2 minutes, stirring consistently.
2. Simmer to Perfection: Pour in the chicken broth, and season with a pinch of salt and pepper to taste. Stir in the fresh parsley, which will infuse the pilaf with vibrant herbaceous notes. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and simmer for 25-30 minutes, or until the rice is tender and fluffy. Once cooked, set the pilaf aside and keep it warm while you prepare the main course.

Toasting the dry orzo and wild rice in butter before adding the liquid is a simple yet powerful technique that adds immense depth and nutty flavor to the finished pilaf, elevating it beyond a simple boiled grain.

Crafting the Exquisite Apple Cider Chicken Marsala

Let’s embark on preparing the main event: the Apple Cider Chicken Marsala.

While your wild rice pilaf is gently simmering, it’s the ideal moment to prepare the chicken breasts for the Marsala. I find it best to cut them into not-too-thick pieces, roughly the size of a deck of cards. This ensures each piece cooks evenly and, more importantly, can fully absorb all the incredible juices and rich flavors of the Marsala sauce.

To make the cooking process seamless and enjoyable, it’s a fantastic idea to get all your ingredients prepped in advance. This includes cutting the bacon into small pieces, halving or slicing the mushrooms, coring and slicing the apples, and chopping any fresh herbs. This “mise en place” approach means everything will come together quickly once you start cooking, allowing you to focus on building those delicious layers of flavor.

Here’s a detailed look at what you’ll need for this exceptional Apple Cider Chicken Marsala:

Ingredients for Apple Cider Chicken Marsala

• Skinless Boneless Chicken Breasts: Aim for pieces that are not too thick, each roughly the size of a deck of cards. This ensures even cooking and allows each piece to be thoroughly coated in the delicious sauce.
• Unbleached All-Purpose Flour: Used for dredging the chicken. I strongly advocate for using organic, non-GMO, and glyphosate-free flour. My personal favorite comes from a domestic company, Sunrise Flour Mill, located in Minnesota. This choice ensures a healthier meal and better flavor. (Gluten-free flour can be used as an alternative for dietary needs.)
• Kosher Salt & Freshly Ground Black Pepper: Crucial for seasoning the chicken and building flavor layers throughout the dish.
• Olive Oil: Extra-virgin olive oil is my preferred choice due to its pronounced peppery, fruity notes that enhance the overall taste. As an alternative, a neutral oil like avocado oil or refined coconut oil can be used. It’s highly advisable to avoid seed oils, as they can become toxic when heated to high temperatures.
• Bacon: Cut into small pieces. A useful tip for easily chopping sliced bacon is to place it in the freezer for a short period before cutting. The bacon renders its fat, providing a delicious base for sautéing other ingredients and adding a smoky depth.
• Cremini Mushrooms: Halved, or if they are particularly large, cut into thick slices. Also known as baby portobellos, cremini mushrooms offer a meaty texture and a smoky, earthy flavor that truly shines in this dish. If you prefer a milder mushroom flavor, white button mushrooms make a good substitute.
• Honeycrisp Apples: Cored and sliced, with peeling being optional based on preference. Honeycrisp apples are renowned for being one of the sweetest varieties, making them exceptionally well-suited for cooking. They boast a distinct juicy crispness and are firm enough to hold their shape without becoming overly soft during cooking.

Fresh herbs are highly recommended for this recipe, adding incomparable fragrance and flavor.

• Fresh Thyme: Chopped. Fresh thyme provides a brighter, more aromatic profile compared to its dried counterpart. If fresh thyme isn’t available, you can substitute with about one-third the amount of dried thyme.
• Marsala Wine: Marsala is a fortified wine from Sicily, often dry or sweet, with brandy added. For savory dishes like Chicken Marsala, a dry Marsala is generally preferred as it imparts a wonderful nutty flavor to the sauce. If a non-alcoholic option is required, white grape juice can serve as a suitable substitute.
• Apple Cider: This is the raw, unfiltered, and unsweetened juice of pressed apples. Its natural tartness and fruity notes make it an ideal complement to savory dishes, balancing the richness of the Marsala.
• Butter: Salted butter is once again recommended for its ease of use and flavor contribution to the final sauce.
• Heavy Cream: While both heavy cream and whipping cream can be used, heavy cream is preferred for its slightly higher fat content, which contributes to a richer, more luxurious sauce.
• Fresh Parsley: Chopped fresh parsley, just like for the pilaf, is highly recommended for garnishing and adding a fresh, vibrant finish. If using dried, use about four teaspoons instead of a quarter-cup of fresh.

Cooking Instructions for Apple Cider Chicken Marsala

1. Dredge the Chicken: In a shallow bowl, combine the all-purpose flour with a generous seasoning of salt and freshly ground black pepper. Take each piece of chicken and dredge it through the seasoned flour, turning to coat it evenly on all sides. Gently shake off any excess flour back into the bowl. Place the coated chicken pieces on a plate and continue with the remaining chicken. This light coating will help the chicken brown beautifully and contribute to the sauce’s body.



2. Sear the Chicken: Heat a large skillet over medium heat and add the olive oil. When the oil begins to shimmer gently, carefully add the prepared chicken pieces to the skillet in a single layer. Fry for approximately 5 minutes per side, or until the chicken turns a beautiful golden-brown. This searing locks in juices and creates a flavorful crust. Once golden, remove the chicken from the skillet and set it aside.



3. Build the Flavor Base: In the same skillet (don’t clean it, those browned bits are flavor!), add the bacon pieces. Cook until the bacon is beautifully crisp and its fat has rendered, typically about five minutes. Next, add the mushrooms and apple slices. If the skillet seems a bit dry, add another drizzle of olive oil. Sauté for about five minutes, or until the mushrooms are golden and the apples have softened slightly but still retain some texture. Stir in the chopped thyme and season with a pinch of salt and pepper to further enhance these aromatic additions.



4. Craft the Marsala-Cider Sauce: Slowly pour in the Marsala wine and the apple cider, deglazing the pan and scraping up any delicious browned bits from the bottom. Bring this mixture to a boil, then reduce to a simmer for about five minutes, allowing the sauce to reduce slightly and concentrate its flavors. This step is key to developing the rich, complex taste. Add the butter and heavy cream, stirring until fully incorporated and the sauce is smooth and creamy.



5. Combine and Serve: Gently slide the seared chicken pieces back into the simmering sauce, arranging them evenly to ensure every piece is bathed in the luscious Marsala-cider mixture. Cook for just one to two minutes, or until the chicken is thoroughly warmed through. Remove the skillet from the heat, and finish with a generous sprinkling of fresh, chopped parsley for a burst of color and herbaceous freshness. Serve this magnificent Apple Cider Chicken Marsala immediately over your warm, fluffy wild rice pilaf.



C’mon folks… how gorgeous is this?

This is truly a wonderful, hearty dish, thoughtfully designed to be savored and enjoyed on a chilly evening. The blend of rich Marsala, sweet apple cider, tender chicken, and earthy mushrooms creates a symphony of flavors that is both comforting and sophisticated.



If the tantalizing aroma hasn’t already drawn them in, now is the perfect time to gather your family or friends.

Your amazing Apple Cider Chicken Marsala is now ready to be devoured!





5 from 1 vote

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Apple Cider Chicken Marsala

Adapted from Half Baked Harvest

Elevate the classic Chicken Marsala with a delightful autumn twist: the wonderful addition of apple cider and sliced apples.

Servings 4 servings

Author Rosemary Stelmach

Ingredients

WILD RICE PILAF

• 4 tablespoons butter
• 1 1/2 cupswild rice
• 3/4cuporzo(gluten-free pasta can be used)
• 3 1/2cupschicken broth
• 1/4cupchopped fresh parsley
• kosher salt & freshly ground black pepper to taste

APPLE CIDER CHICKEN MARSALA

• 16ouncesskinless boneless chicken breasts(not-too-thick pieces the size of a deck of cards)
• all-purpose flour for dredging(gluten-free flour can be used)
• kosher salt & freshly ground black pepper
• 2tablespoonsolive oil, plus more if needed
• 4ounces bacon, cut into small pieces
• 8ouncescremini mushrooms, halved(if very large, cut into thick slices)
• 2small honey crisp apples, cored & sliced(about 8 ounces)
• 2tablespoonschopped fresh thyme
• 1/2cupmarsala wine
• 1/2cupapple cider
• 2tablespoonsbutter
• 2tablespoonsheavy cream
• 1/4cupchopped fresh parsley

Instructions

WILD RICE PILAF

1. Heat a medium pot over medium-high heat; add the butter. When the butter is melted, add the orzo and cook for about 2 minutes or until lightly toasted and golden, stirring often. Keep a close watch so the orzo doesn’t burn. Add the wild rice and toast for another 2 minutes, stirring often.

2. Add the chicken broth and a pinch of salt and pepper. Stir in the parsley. Bring the mixture to a boil, cover and reduce the heat to low. Cook 25-30 minutes or until the rice is fluffy. Set aside and keep warm.

APPLE CIDER CHICKEN MARSALA

1. Add some flour to a shallow bowl and season generously with salt & pepper. Dredge each piece of chicken through the flour turning to coat evenly. Shake any excess flour back into the bowl. Lay the chicken on plate and repeat.

2. Heat a large skillet over medium heat; add the olive oil. When the oil shimmers, add the prepared chicken to the skillet and fry for about 5 minutes per side or until golden. Remove the chicken from the skillet and set aside.

3. To the same skillet, add the bacon pieces and cook until the bacon is crisp and the fat renders, about five minutes. Next add the mushrooms, apples and, if necessary, another drizzle of olive oil. Cook for about five minutes or until the mushrooms are golden and the apples soft. Add the chopped thyme and season with salt & pepper.

4. Slowly pour in the marsala wine and apple cider. Bring the mixture to a boil and simmer for five minutes or until the sauce has reduced slightly. Add the butter & cream, then slide the chicken back into the sauce placing the pieces evenly throughout. Cook until warmed through, about one to two minutes. Remove the skillet from the heat and top with a sprinkling of chopped parsley. Serve the chicken over the wild rice.



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