A little different take on Chicken Marsala that is very simple and delicious! The chicken thighs and pancetta pair nicely, and the coconut cream adds the perfect amount of creaminess to the dish. Make sure to serve it over rice, pasta, or potatoes to soak up all of that yummy sauce! The dish also comes together very quickly with under 10 ingredients and is both gluten free and dairy free.
4 bone-in skin-on chicken thighs
1 tsp paprika
salt and pepper to taste
1 tbsp DF butter or oil of choice
2 to 3 garlic cloves, sliced
4 oz pancetta
1/2 cup dry Marsala wine
1/2 cup full fat coconut milk or cream
2 cups loosely packed spinach
optional: fresh parsley for topping
Preheat the oven to 425 degrees F. Sprinkle the chicken thighs with the paprika and salt and pepper on both sides.
Heat a large skillet over high heat and melt the DF butter or oil in the skillet. Add the chicken thighs skin down and allow to cook for 3 to 4 minutes or until the skin becomes crispy. Flip the chicken thighs.
Add in the garlic cloves and pancetta and allow the chicken to cook for 3 to 4 minutes on the second side. Remove the chicken thighs to a plate and set aside.
Turn the heat to medium and cook the garlic and pancetta until the pancetta starts crisping up and is golden brown. Pour in the marsala wine and allow to simmer until it reduces by half.
Stir in the coconut milk or cream. Stir in the spinach until it begins to wilt. Add the chicken thighs back into the pan and bake in the 425 degree F oven for 25 to 30 minutes or until the chicken reaches an internal temp of 160 degrees.
Remove from the oven and serve warm. Serve with rice, pasta, or potatoes to soak up the yummy sauce. Top with parsley if desired and enjoy!