Chicken Marsala Braise

by LEON BOUTEILLER

This week’s recipe is one I had intended for a Super Bowl party as an alternative to the usual pot of chili. It should be an alternative for game day or any other gathering.

Sometimes it is beneficial to have a main course ready beforehand with the ability to be kept at proper serving temperature for an extended period of time. This take on a classic Chicken Marsala can be served at either casual or elegant events. It can be the star of the show or sit along other courses on a buffet. It can be served with a variety of sides and starches. This dish will be both familiar and new with the framework that can be altered to a variety of tastes.

I’m calling for chicken boneless skinless thighs for they hold better in a braise or stew. The addition of sausage, which is unusual, works well in the recipe and adds some interest to a familiar dish. Crimini mushrooms can be substituted for any farmed or wild mushroom. In place of the Marsala wine, you can use Madeira, a dry port or sherry. I like buttered noodles or fluffy long grain rice with this braise but mashed potatoes or polenta work as well. Rice flour can be substituted to make it gluten-free and cashew cream or non-dairy unflavored cream can substitute for heavy cream.

I’ve made Chicken Marsala a thousand times and here is a version that I make for family and friends that relieves my creative itch and garners thumbs up around the table.

CHICKEN MARSALA BRAISE

Ingredients:

2 pounds boneless, skinless chicken thighs trimmed and cut into bite-sized pieces
1 pound pork, chicken or turkey Italian style sausage, either bulk or casings removed
1 pound fresh crimini or baby Bella mushrooms, sliced or quartered
1 cup finely chopped shallots
3 cloves garlic, minced
1 ½ cups Marsala wine
3 tablespoons neutral oil
4 tablespoons unsalted butter, divided
1 ½ cups strong chicken stock
1 cup heavy cream
1 tablespoon rubbed sage
Salt and pepper to taste
Seasoned flour (1 cup all-purpose flour, 2 teaspoons salt, 1 teaspoon black pepper)
Chopped parsley for service
Cooked rice or noodles for service

Method:

In a large braising pan or Dutch oven, heat the oil and 2 tablespoons of the butter over medium high heat
Dredge the chicken pieces in the seasoned flour and brown in batches being careful not to crowd the pan to induce proper browning. Remove the chicken and set aside
After the chicken is browned add the sausage to the pan in tablespoon-sized pieces and brown equally. Remove from the pan and set aside
Add a little more oil to the pan if needed and then sweat the shallots and garlic for about 2 minutes, then add the mushrooms and sage and cook for a few minutes until the mushrooms have given up some of their water
Add the wine and stock and reduce by half
Add the heavy cream and bring to a simmer
Add the meats back into the pan and braise for about 20 minutes until the liquid has thickened and become sauce-like. Swirl in the remaining 2 tablespoons unsalted butter and season with salt and pepper
Keep warm in the pot or place in a chafing dish and sprinkle with some chopped parsley
At this point it can be refrigerated for a day or two and gently reheated with the addition of a little more stock and cream
Serve over noodles or rice or whatever side you’ve chosen

An easy dish to put together with very little stress. Served in either a casual or elegant setting. Leftovers can become a hot sandwich on a ciabatta roll with a side salad or a pot pie. Or it will be a warm and satisfying dinner on a cold winter’s eve.

Enjoy!