Mom's Jazzed-Up Chicken Marsala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Chicken Thighs, Bone-in and Skin On; Brined for at least 4 hours or overnight
(See recipe & instructions for Brine under Miscellaneous)
Seasoned Meat Tenderizer
1 1/2 Cups Flour
2 Tbsp Celery Salt
1 Tbsp Salt, plus more for final seasoning (to taste)
1/2 Tbsp Pepper, plus more for final seasoning (to taste)
Olive Oil for Browning Chicken and Saute of Vegetables
2 Large Carrots, peeled and roughly chopped
1 1/2 cups sliced white button mushrooms
1/4 cup dried shallots, or 4 fresh shallots, peeled and diced
1/4 cup fresh chopped parsley
2 cloves garlic, peeled and finely diced
1 11oz. package Campbell's Skillet Marsala Sauce
1 cup Chicken broth
1/4 cup Marsala Wine
1/8 cup Brandy
1/8 cup Half-n-Half or Heavy Cream
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Directions: |
Directions:Pre-heat oven to 375
Remove chicken from brine liquid and pat dry. Dust generously on all sides with Seasoned Meat Tenderizer. In a shallow bowl, mix together flour, celery salt, salt & pepper. Dredge chicken pieces and shake off excess flour.
In a braising pan (deep skillet that can go in the oven), heat about 4 tablespoons of olive oil; brown the chicken about 3 minutes per side until paper-bag brown. Remove and set aside.
In the same skillet, add a touch more olive oil and add carrots. Saute until just tender, about 4 minutes. Add Marsala wine and stir - let cook down for 1 minute, then add mushrooms and stir to coat. Continue to saute for another 3-4 minutes. Add shallots, garlic & parsley; Stir and saute 2 minutes more. Add Brandy, let cook down for 2 minutes. Add Campbell's Marsala Sauce, chicken broth and half-n-half or heavy cream. Stir and bring to a boil. Turn off heat. Taste the sauce, and add salt & pepper as needed.
Add chicken thighs back in and coat each with sauce. Place skillet in oven and cook for 40 minutes. Test chicken with meat thermometer to ensure internal temp is 165 degrees. Serve over butter pasta with Parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 Hour 20 minutes total |
Personal
Notes: |
Personal
Notes: For butter Parmesan pasta:
Cook 1 lb. Vermicelli or Angel Hair pasta in salted, boiling water until cooked, but still a little firm (el Dante). Drain; Melt 1 stick of butter in the pot you cooked the pasta in and add back in drained pasta. Stir to coat until all butter is melted. Add about 1/2 cup Parmesan cheese and stir to coat.
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