Chicken Marsala with Mushroom Sauce

So I’ve recently started offering small group cooking classes through my catering company, J2Food, and the theme for the first session was all about love. It was a few days before Valentine’s Day, and it was a couples-themed class, It’s a Date! And what can be more romantic than cooking for your loved one? Or, even better, cooking together. So as I was considering what we should make for the meal, I thought we should have all foods that not only taste delicious but also look amazing and can be made by any amateur chef (and easy to clean to boot!).

Chicken Marsala is one of my favorite dishes to make for guests and even crowds. It sounds and tastes very complex, but is actually very simple to make and very impressive in its presentation and flavors. It’s a recipe that I teach all of my cousins when they go to college so that they have at least one quality trick up their sleeve to throw down. This dish is also great for a quick weeknight meal. Serve it over some herbed egg noodles, with creamy garlic mashed potatoes or even with a fresh arugula salad. Enjoy and let me know how yours turns out!


Ingredients

  • Chicken breasts, boneless – while I often opt for the more forgiving chicken thighs, it’s very traditional to use chicken breast in this recipe for texture and size
  • Mushrooms, halved – I like Cremini (mini portobellos), but button mushrooms or any variety are good to use. Sometimes I like to use a mix of mushrooms…you can never have too many
  • Bottle of Marsala wine – I would definitely use real Marsala wine (usually found in the dessert wine section near the Madeira or sherry). Resist the urge to use Marsala cooking wine found in the grocery store since those are loaded with salt and MSG.
  • Chicken stock
  • Flour
  • Salt and pepper
  • Dried herbs – whatever your favorite flavors are (we used rosemary, thyme, and oregano)
  • Fresh parsley, chopped
  • Garlic, 8-10 cloves chopped
  • Olive oil

Directions

  1. Pound the chicken breasts out to about 1/4-1/2 inch thickness. Doesn’t need to be super thin since these are getting twice-cooked
  2. Add enough olive oil to a heavy-bottomed sauté pan to coat and start to heat on medium
  3. Mix a heavy pinch of dried herbs, salt and pepper into about 1.5 cups of flour — you may need more later on, so don’t be skimpy now
  4. Dip the chicken pieces into the seasoned flour mixture one by one to coat then add to the hot pan — How hot should the pan be? You should hear a small sizzle or see some small bubbles form around the edge of the chicken 
  5. Cook the chicken pieces for 2-3 minutes per side so they both get a slight crisp and are golden to golden brown on each side
  6. Reserve partially cooked chicken for later to finish cooking
  7. In the same pan, add a heaping tablespoon of chopped garlic
  8. After the garlic has started to brown, add the mushrooms — it’s important that mushrooms have room to cook or they’ll steam instead of sautéing so don’t overcrowd the pan
  9. One the mushrooms have cooked, add a few spoonfuls of the flour mixture to the pan and stir to coat the mushrooms and so that all of the flour gets to cook off some
  10. After a couple of minutes, deglaze the pan with about half the bottle of Marsala — the pan should start to sizzle rapidly and this is the time for you to use your spatula/spoon to scrape up the good, crusty bits from the bottom of the pan. This is pure flavor…Yum!!!
  11. Add about 1 cup of chicken stock to the pan, and also season the sauce with salt and pepper to taste. Let the sauce mixture come up to a boil, then lower the heat to simmer and cook for a couple of minutes to get rid some of the sharpness from the wine and stock
  12. At this point, the floury mushrooms acted as our roux, and the sauce should be starting to thicken. Add the chicken back into the sauce and submerge.
  13. Cover the pan with a lid of tight aluminum foil and cook for another 20 minutes on simmer or medium-low heat. The chicken will get nice and tender and the sauce will thicken some more
  14. Once done, serve on a big platter with some risotto, egg noodles or mashed potatoes. Garnish with fresh chopped parsley

Bon appetit!

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Recipe: Morroccan Chicken Tagine

The other day, someone who I had met at a food festival asked me for the recipe for this Moroccan Chicken. They had eaten it at an event I had catered in Philadelphia a couple of months ago though my catering company, J2Food, and loved it. I don’t always give out some of my more secret recipes, but since she was so nice, I decided to write it up and post it here for all of you 🙂 This Moroccan Chicken dish isn’t actually cooked inside of a “tagine” pot, but it echoes a lot of the flavors that I love when I ordering tagines at Moroccan restaurants — a little bit sweet, salty, sour, savory and the protein is always fall apart tender. It’s very comforting in this winter weather, and is also great to make in the slow cooker! Let me know how yours turns out.

Ingredients:

  • 1 package of boneless chicken thighs
  • 1 large yellow or sweet onion
  • 5-6 carrots chopped into chunks
  • 2-3 medium onions chopped roughly
  • 1 cup of pitted green olives
  • 1 cup dried apricots
  • 3-4 garlic cloves
  • Spices: smoked paprika, turmeric, salt, pepper, cumin, cinnamon, coriander
  • Saffron, 2-3 threads
  • 3-4 cups of chicken broth
  • 1/2 cup lemon juicephoto-nov-20-6-45-21-pm
  • 2 preserved lemons, chopped — can substitute 2-3 regular lemons, juices and zest grated. Can buy preserved lemons at most specialty food stores
  • Parsley
  • Cilantro (optional)

Cooking Directions:

  1. Blend the spices and any other spices you like into a rub and divide in halfphoto-nov-20-5-52-19-pmphoto-nov-20-5-54-06-pm
  2. Mix one half of the rub with olive oil to form a loose paste and Coat the chicken on all sides with itphoto-nov-20-6-17-19-pm
  3. Sauté chicken in olive oil in a hot Dutch oven or deep pot on both sides until browned but not fully cooked throughphoto-nov-20-6-40-23-pm
  4. Remove chicken and set aside. You’ll come back to it
  5. In same pot add garlic and onions and cook until starting to brownphoto-nov-20-6-40-05-pm
  6. Add carrots and onions and keep cooking
  7. Add more of the same spice mixture to the pot with the vegetables and heat until fragrantphoto-nov-20-6-40-39-pm
  8. Add preserved lemon, lemon juice, saffron, (zest) and cook for a couple of minutesphoto-nov-20-6-45-06-pm
  9. Add broth and make sure to scrape bottom of the pot for flavor bits — add just enough broth so that the liquid covers the ingredientsphoto-nov-20-6-45-51-pm
  10. Add olives to the pot and make sure to give everything a good mix!photo-nov-20-6-56-01-pmphoto-nov-20-6-47-16-pm
  11. Add the chicken back in and stir all together — taste the liquid and adjust seasonings to your taste. Maybe add more lemon, salt etcphoto-nov-20-6-47-16-pm
  12. Heat on medium high for 5-10 minutes, then cover and lower heat to medium low and simmer for about 45 min – 1 hour
  13. Add parsley and simmer for another 5 minutes on high uncovered photo-nov-20-7-52-16-pm
  14. Garnish with fresh chopped cilantro then spoon over couscous or serve in a bowl with sides of your choosing

I served this dish with some braised collard greens, herb roasted tomatoes and some crusty bread to mop up the sauce. It was a big hit!

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