Sunday, March 6, 2011
Chicken Marsala: Take Two
I made chicken Marsala back for Valentine's Day. Unfortunately made it a creamy version that, on top of whole grain pasta looked entirely too beige and therefore unworthy of Valentine's Day, much less a blog post.
In any event, this was very much a "let's do this from memory!" rendition.
I had half a bag of dried porcini mushrooms which I quickly rehydrated in my cast iron skillet with a little water and a pat of butter. When they looked thoroughly soaked, I added half a sweet onion in thin slices and a crushed garlic clove. I let the onions get about half way to absolutely caramelized, then I added two whole chicken thighs to the skillet. I let them develop a crust, then flipped them. After the second crust I gave a generous glug or two of wine (don't you love my precision?) to the skillet and put a lid over it. The chicken essentially wine steamed to done, the raw wine flavor melted away and the onions were super sweet. I "mounted the sauce" by melting another pat of butter to the skillet and served it, once again, over whole grain pasta.
I tell you, though my photography skills are lacking, it was very attractive. The Boyfriend made appreciative noises when he looked at his bowl.
I thought it was super tasty and visually pleasing, so I will be making this again.