An easy and comforting meal to make is chicken marsala. I usually serve this with mashed potatoes or rice pilaf because I’m not a huge fan of pasta. You can pick whatever you want to pair it with depending on what your mood is that night. You simply can’t go wrong because the flavorful sauce is the shining star of this dish. The marsala wine and the saltiness of the prosciutto make this dish stand out.
The recipe that I use to make this dish is provided by Tyler Florence. I must say that he is a master at perfecting a classic dish. You can find the recipe here. Be sure to use a good marsala wine when making this dish. Don’t use something that you buy at the grocery store. Please take the time and go to your local wine and beer store. I like to use Taylor when I use marsala wine or sherry for cooking. Always choose something you wouldn’t mind drinking on its own. If you don’t want to drink it in a glass, don’t cook with it either. You’re taking time to make a home cooked meal and you don’t want to ruin it with low quality ingredients.
Today I made dinner for the first time in months. I must say that in the summer I am super busy and either pick something up for dinner or stop by my parents on the way home for a quick bite to eat. Now that the fall has arrived, I am able to be back in the kitchen once again. I tried one of Rachel Ray’s recipes as I was inspired by the Octoberfest beer I had in the fridge. I made a few of my own alterations to the recipe to make it my own.
8 pieces boneless, skinless chicken thighs seasoned with salt and pepper, 1 tbsp olive oil, 1 package of your favorite kielbasa, 1 chopped onion, 1 bulb fennel thinly sliced, 1 chopped red pepper, 3 cloves minced garlic, 1 tbsp thyme, 1 tbsp flour, 1 bottle Sam Adams Octoberfest beer, 1 14oz can diced tomatoes, 1 cup chicken stock, 2 tbsp hot sauce
1. Heat a dutch oven with one tbsp olive oil. Then brown the chicken thighs in two batches. Remove chicken thighs to a plate and then brown the kielbasa.
2. Add the onion, fennel, pepper, garlic, and thyme and cook until the vegetables are softened (about 10 minutes).
3. Add the flour and cook for 1 to 2 minutes. Then pour in the beer and let the foam subside. Stir in the tomatoes, chicken stock, and hot sauce. Let the sauce thicken and return the chicken to the dutch oven. Simmer covered for 20 minutes or until the chicken is cooked through. Let the flavors meld and your meal is ready.
It’s an easy recipe and satisfyingly delicious! I’ll give you the recipe for the apple cheddar buttermilk biscuits that I served along with it in my next post. Happy Hump Day everyone!
My mom and I are both radio fanatics. She has a long commute to work, so she has a couple regular talk shows. One day she heard about this chicken recipe that sounded really easy, and the radio hosts were raving about it. She was out of ideas for dinner that week so she gave it a try. The concept from the person who provided the recipe is that it’s Monday night and you have leftover uncooked chicken from the weekend that you need to cook. The solution? Monday night chicken. It’s a simple dish, that tastes delicious. Even though we’ve only known about it for a year or so, I believe it’s not my mom’s go-to dinner when she’s lacking ideas. The crazy thing is that it’s easy enough for me to make by myself as well. Give it a try!
Monday Night Chicken
From: WOR (disregard the picture on that site, that’s not what it looks like)
raw chicken (as much as you have/need)
French salad dressing
seasoning for chicken (salt, pepper, Italian seasoning, etc.)
Preheat oven to 350.
Season chicken and place in foil lined baking pan. Bake in oven at 350 for an hour.
Meanwhile combine equal parts of the salad dressing and preserves. The quantity depends on the amount of chicken you are using, but original recipe suggests 4 Tbs of each.
After the chicken bakes for an hour, crank the oven up to 500, and remove the chicken to smother with the dressing and preserve combination.
Bake chicken 10 more minutes at 500. Remove and allow to cool. The chicken might look a little burnt on top but that’s just some delicious caramelization, so don’t worry!