Dish of Chicken in Marsala Sauce
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Chicken in Marsala Sauce


Sicily   -   Pollo al Marsala
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
1 hr
Yes		 This delicious dish is NOT the Chicken Marsala featured on gourmet and celebrity chef sites. It comes from a Sicilian tourism promotion site featuring local recipes.




1
4
3
1-1/2
6
1/4
2
1/3
1/4
#
oz
cl
c
oz
c
T
t
t
Chicken (1).
Onion
Garlic
Marsala
Tomato Sauce (2)  
Parsley
Olive Oil ExtV
Salt
Pepper black

This recipe is far more practical for home cooking than the restaurant version, and is often served with tiny boiled new potatoes. See Note-3 for serving suggestions.

Prep   -   (15 min)
  1. Make your Tomato Sauce (see Note-2) if not using a commercial sauce.
  2. Cube the CHICKEN about 1 inch on a side or however you like.
  3. Chop ONION fine. Crush GARLIC and chop fine. Mix.
  4. Chop PARSLEY small.
Run   -   (35 min)
  1. In a spacious sauté pan heat Olive Oil and fry Onion Mix over moderate heat until onions are translucent.
  2. Stir in Chicken and fry stirring over higher heat until it loses all it's raw color.
  3. Stir in Marsala and bring to a boil for a minute. Turn down the heat and simmer covered for about 15 minutes, stirring now and then.
  4. Stir in Tomato Sauce, bring back to a boil and simmer covered for another 8 minutes or so.
  5. Stir in Parsley, simmer 2 minutes and serve.
NOTES:

  1. Chicken:

      Weight is for skinless, boneless with all excess fat removed. Thigh and leg meat is to be preferred over the dry cardboard flavored breasts we get around here.

  2. Tomato Sauce:

      This should be a fresh, tasting simple tomato sauce. Our Marinara Sauce would be very good. Of canned sauces I usually use Faron brand "Spanish style" tomato sauce which is quite simple.

  3. Serving:

      Real new potatoes, which have paper thin skins, are very difficult to find around here, even at the many farmer's markets. I'm not real fond of the tough skinned miniature potatoes that are available, so I prefer to peel, cube and boil larger White Rose or red potatoes. For buffet service I go a little extra on the sauce and stir the potatoes into the stew just before serving. Cooking potatoes in the stew would change its flavor.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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