Wednesday, April 21, 2010

Chicken Marsala Stew

Chicken Marsala is one of my favorite foods in the whole world. So good. I have to force myself to order something else when we go out to eat, because if I didn't I would never try anything new! We went out for my birthday a couple weeks ago and I was very tempted to order it... but I was a good girl. We went to Bravo and I had the Chicken Scaloppini. And really... how could I NOT order it with this mouth-watering description:
Sauteed chicken with roasted portobello mushrooms and Provolone with lemon caper butter sauce, Feta and diced tomatoes and served with herb linguine

It was delicious!

Sooo, back to the Marsala. My mom knows that I love it and she cut this recipe out of the newspaper for me. It was so incredibly good and I can't wait to make it again. Next time I'll use more wine and more chicken broth, because there wasn't a whole lot of broth. But other than that... superb!

[Picture coming soon....!]

  • 2 Tbsp extra-virgin olive oil, divided (I used a little less)

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

  • 1/2 tsp salt, divided

  • 1/2 tsp ground black pepper, divided

  • 8 ounces cremini mushrooms, sliced

  • 8 ounces baby carrots

  • 1 cup frozen baby peas

  • 1 large sweet onion, chopped

  • 3 Tbsp all-purpose flour

  • 2 cloves garlic, finely chopped

  • 1/2 cup Marsala wine

  • 1 1/2 cups chicken broth

  • 1 Tbsp balsamic vinegar


  • In a large Dutch oven or stock pot, heat 1/2 tablespoon of the oil over medium-high. Add half of the chicken pieces and season with 1/4 teaspoon each of the salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes. Transfer to a plate and repeat with another 1/2 tablespoon of the oil and the remaining chicken, salt and pepper. Set aside. [Next time I make this, I'll probably cook all of the chicken at the same time... my pot was more than big enough to accomodate all of the chicken.]

    Add another 1/2 tablespoon of the oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots and peas, then saute for another 5 minutes. Transfer to a bowl and set aside.

    Add the remaining 1/2 tablespoon of the oil to the pot. Add the onions and saute until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute.

    Pour in the Marsala and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.

    Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, about 3 minutes.

    Makes 4 servings.
    [Here is the link to the original article. So good!!]

    14 comments:

    1. I remember I had a chance of eating this kind of food but it was just once. But I can't forget the name Chicken Marsala Stew. Thanks for the info. Let me see if I can follow the recipe.

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    2. I am excited to get a chance to cook this recipe for myself soon! Nice add :)

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    3. This recipe compensates for the flavor typical stews develop during long simmers by drawing on potent ingredients like Marsala wine and balsamic vinegar.

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    4. Well, I can't forget the name Chicken Marsala Stew. Thanks for the info. Let me see if I can follow the recipe. Thanx for the share.

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    5. This recipe compensates for the flavor typical stews develop during long simmers by drawing on potent ingredients like Marsala wine and balsamic vinegar.

      ReplyDelete
    6. I can't forget the name Chicken Marsala Stew. Thanks for the info. Let me see if I can follow the recipe.

      ReplyDelete
    7. Well, I can't forget the name Chicken Marsala Stew. Thanks for the info. Let me see if I can follow the recipe. anyway thanx for sharing with us.

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    8. Great. I love this it and it's very delicious you guys should try it too. Thank you and ENJOY!

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    9. Well, This recipe compensates for the flavor typical stews develop during long simmers by drawing on potent ingredients, thanx for the tips.

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    10. Thanks for the info. Let me see if I can follow the recipe, keep it up.

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    11. Sounds really good. You really convinced me to try this one at home...But anyway, I'm really interested to make this one to see if I would love it too..Thank you.

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    12. Wonderful. I didn't have Marsala and used red cooking wine and it still tasted wonderful.

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    13. I am hosting a dinner party and i am making a chicken marsala and i wanted to pair a nice wine with the meal. The only problem is that i would be pairing a wine with a wine, which could get tricky and result in a pariing that doesn't mesh well. Any suggestions?

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    14. I just say that Thanks for the info. Let me see if I can follow the recipe, keep it up.

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    Thank you for showing me some TLC! Have a beautiful day :)