2 hours ago
Tuesday, October 4, 2011
Easy and Excellent. That is the rating I am giving this nice simple fall stew.
Now that there is a chill in the air I am ready for stews.
I love Chicken Marsala, but this version adds fresh carrots and onions, along with the mushrooms and wine.
A splash of balsamic vinegar at the end rounds this out to make this recipe a keeper.
Chicken Marsala Stew (adapted from the Seattle Times):
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
kosher salt & pepper
8 ounces cremini or any variety of mushrooms, sliced
8 ounces baby carrots, cut in half lengthwise
1 cup frozen baby peas
1 large sweet onion, chopped
3 tablespoons all-purpose flour
2 cloves garlic, finely chopped
1 cup Marsala wine
1 cup chicken broth
1 tablespoon balsamic vinegar
2 tbsp butter
fresh parsley for garnish
In a large Dutch oven or stock pot, heat 1 tablespoon of the oil over medium-high. Add the chicken pieces and season with kosher salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. Transfer to a plate and set aside.
Add another tablespoon of the oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes.
Add the carrots and peas, then saute for another 5 minutes. Transfer to a bowl and set aside.
Add more oil to the pot. Add the onions and saute until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute.
Pour in the Marsala wine and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.
Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, about 3 minutes.
At the last minute, I swirled in 2 tablespoons of butter to add some richness to the stock and seasoned with some more salt & pepper.
Garnish with fresh parsley and serve over egg noodles.
Even better the second day.