Recipe: Chicken Marsala

A classic dish, our mom used to make Chicken Marsala all the time at home when we were growing up. For Christmas dinner this year, we thought we’d take a hand at making this dish ourselves.

Ingredients:

  • 1 pack of chicken thighs (4 ct.)
  • 1 pack of white mushrooms
  • 1 pack of brown mushrooms
  • 1 bunch of Italian parsley (flat leaf)
  • 1 bottle of white wine
  • 1 box of chicken stock
  • 1 onion
  • flour
  • 1 pack of egg noodle pasta

1 cast iron skillet (or regular pan) and a baking tray

Prep: Breaded Chicken

Take out your chicken thighs from the pack and after rinsing, cover in flour and place to the side

flour_chicken

Now, and some vegetable oil and heat up your cast iron skillet (or regular pan) and wait for it to get hot (this is the secret to a crispy skin or sear). Once hot, place the breaded thighs into the pan.

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Now, let the thighs fry and simmer until the breading starts to crisp and turn golden brown.

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Once you’ve got a nice crust on both sides, transfer back to the baking pan and place into the oven to finish at 400F. Cook for 20 minutes.

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Prep: Marsala Sauce

Now with the chicken baking in the oven, it’s time to get working on the marsala sauce.

Using the same pan you cooked the chicken in, we’re going to add in some veggies and get a rue going. (a rue is just a fancy ass way to say a base for a sauce). First, add in some onions.

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While these begin to cook, cut up your mushrooms. Get some variety in the cuts, with some good slices and nice rectangular chunks. Once done, add these into the pan and mix them in. At this point we also decided to add some more onions.

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Let these cook down for a bit, and then it’s time to open up the wine. For this recipe, we’ve chosen a fine Line 39 Chardonnay (we’re not paid to say this… yet. but they’re one of my clients in my day job so gotta rep ’em).

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Once this cooks down for a bit, it’s time to add some chicken stock. We’re going with that classic Swanson Chicken Stock. Add until the veggies are covered.

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Now let this simmer for 10 – 15 minutes. Take a break…

Assembly:

With the sauce simmering and the chicken finishing up in the oven, it’s time to prep the noodles. Boil some water (don’t forget to add salt) and once boiling add in the noodles. Cook until al dente (about 8 minutes).

Now, take the chicken out of the oven and add into the pan.

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Once the pasta is done, it’s ready to serve. Add some noodles, a chicken thigh, and as much sauce and veggies as you’d like to your plate. For a side dish, we also made some sautéed spinach with garlic and olive oil. Now take that #homemade snap and enjoy.

final_chicken_marsala

-2 Pok

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