Chicken Marsala

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RECIPE BY: Matt Paille, Epicurean Escape Catering

YIELD: Serves 6-8

PAIRS WELL WITH: Deerfield Ranch Sangiovese 2012

 

For the Chicken:

4-5 lbs whole chicken

1 tsp thyme

¼ cup olive oil

3 cloves garlic, minced

1 tsp salt

1 tsp pepper

1 lb mushrooms (ie. brown button, chanterelle, trumpet or matsutake)

1 medium yellow onion, diced

1 cup chicken stock

1 cup Marsala wine

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For the Risotto:

3 cups boiling water

¼ cup dry porcini or other wild mushrooms

1 cup carnaroli rice

2 shallots, diced

1 stick butter

¼ lb Parmesan shaved with peeler

½ cup white wine

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For the Chicken:

Cut up chicken into parts. 

Marinate chicken in covered bowl in refrigerator with olive oil, thyme, salt, pepper, and garlic for at least 4 hours.

Preheat oven to 350° F Brown chicken in a hot greased skillet with onions and mushrooms.

Add Marsala wine and let reduce by ¼

Reserve breasts and place remaining chicken into baking dish.

Add chicken stock, cover, and put in oven for 20 minutes.

Add chicken breasts and return to oven for 10 minutes.

 

For the Risotto:

Mix boiling water with mushrooms to re-hydrate.

Toast rice in a sauté pan over medium heat, stirring until slightly brown.

Add shallots and 4 Tbsp butter and stir for 5 minutes.

Add white wine and continue stirring until absorbed.

Add re-hydrated mushrooms to pan, reserving liquid.

Add one ladle of mushroom liquid. 

Continue to stir periodically, adding a ladle at a time once liquid absorbs.

When rice is al dente, mix in remaining butter and Parmesan.

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Portion risotto into pasta dish, top with sliced chicken, and garnish with enoki, parsley, and chives. Enjoy!