This months theme is cooking with wine. I love using spirits be it, wine, hard liquor, or beer, in the kitchen. I was very excited with this challenge.
Chicken Marsala was a childhood favorite of mine. In our house both my brother and I looked forward to mom making this dish.
I decided to make my mother's version of Chicken Marsala, just presented a different way. This dish is basically a CM that is served like a French onion soup. Sounds strange but it was good.
The most important ingredient in a CM is the Marsala wine. Use a shitty wine, you get a shitty finished product. I used a fantastic one from Sicily, Curatolo Arini Marsala Superior Riserva.
What made this course for me was the melted cheese topping. I adore ooey, gooey, browned melted cheese. Here I combined...
- Hickory smoked Gouda - Adds a smokey hint that otherwise this dish doesn't have.
- Parmigiano Reggiano - The undisputed king of cheeses.
A word on cheese. Please do not buy pre-grated or pre-shredded cheese. Invest in a good box grater and do it fresh yourself. Makes a world of difference.
Crusty French Bread
Chicken Marsala, Fresh Thyme & Chopped Chives
Hickory Smoked Gouda & Parmigiano Reggiano
Fresh Out the Oven
For the Chicken Marsala
- 1/2 cup AP flour
- 1 tbs grated Parmigiano Reggiano
- 1/2 tbs dried oregano
- 2 - 8 oz chicken breasts - lightly pounded to an even thickness
- 2 tbs safflower oil
- unsalted butter
- 6 oz shiitake mushroom - sliced
- 1 cup Curatolo Arini Marsala wine
- 1 cup homemade chicken stock
- sea salt
- ground black pepper
- In a bowl combine the flour, parmigiano, and dried oregano.
- Dredge the chicken breast in the flour mix.
- In a saute pan, heat the safflower oil over medium heat. Once the oil starts to shimmer, add 2 tbs butter. Once the butter melts and foams, add the chicken.
- Cook the chicken breasts until golden brown. Max 4 minutes per side.
- Remove to a wire rack to rest.
- Add another few drops of fresh safflower oil to the pan.
- Cook the mushroom until well browned.
- Season with sea salt and black pepper.
- Add 1 tbs butter and 1 tbs of the prepared flour from the chicken. Make a quick blond roux.
- Deglaze with the marsala wine, scraping up all browned bits. Reduce by half.
- Add the chicken stock. Simmer for 10 minutes to reduce and thicken sauce.
- Cut the chicken breasts into 1 inch cubes.
- Return the chicken to the pan.
- Check for seasoning.
- Take off the heat.
- crusty French bread
- chopped chives
- fresh thyme
- grated hickory smoked gouda
- grated Parmigiano Reggiano
- Preheat the oven to 500 F.
- Cut the French bread into 1 inch thick slices. The slices should fit inside an ovenproof ramekin.
- Add 1 slice bread to a ramekin.
- Add the Chicken Marsala.
- Add chopped chives and fresh thyme.
- Cover with a generous handful of grated hickory smoked Gouda cheese.
- Sprinkle the top with grated Parmigiano Reggiano.
- Bake until the topping is melted and slightly browned. BROWN IS GOOD, BLACK IS FUCKED!
That's it for now...till we exchange a few words again...Peace!