Chicken Marsala Stew with Rotini Pasta

Ingredients:

• 6 boneless, skinless chicken thighs (about 700g)
• 2 tbsp. l. olive oil
• 450 g thinly sliced ​​champignons
• 1 medium sweet onion, chopped
• 3 tbsp. premium flour
• 1 clove garlic, minced
• 1 cup dry Marsala
• 1 cup chicken broth
• 450 g rotini pasta (spirals)
• 1 tbsp chopped fresh parsley
• Grated Parmesan or Pecorino cheese, for serving

Preparation:

1. Pat the chicken thighs dry with paper towels and season with 1 teaspoon salt and a few freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; remove to a plate (the chicken will not be cooked through).
2. Add the remaining 1 tablespoon of olive oil to the skillet, then add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the mushrooms release their liquid and are golden brown around the edges, about 8 minutes. Add the onion and continue cooking until softened, about 5 minutes.
3. Sprinkle the vegetables with flour and garlic and cook, stirring, for 1 minute. Add the Marsala and bring to a boil. Simmer until the wine has evaporated slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any juices to the pan, cover, reduce the heat to medium-low, and simmer until the chicken is cooked through, about 30 minutes.
4. In a large saucepan, bring salted water to a boil.
5. When the chicken is done, transfer the thighs to a cutting board and increase the heat to medium under the sauce. Cook until slightly thickened, about 6 minutes. Meanwhile, shred the chicken with two forks. Return the shredded chicken to the pan and keep warm.
6. Cook rotini in boiling water according to package directions.
7. Serve rotini with chicken ragù. Sprinkle with parsley and serve with grated Parmesan or Pecorino cheese.