2 tbsp olive oil
1 fryer chicken, 3- 3 1/2 lbs. cut u, p
1 tbsp finely minced onion
1/2 cup marsala wine
1 tsp tomato paste
1/2 cup low-sodium chicken broth
1/2 tsp salt
1/4 tsp freshly ground pepper
3 tbsp unsalted butter
Directions
This is one of those dishes that can be endlessly adapted. Substitute
different wines or even vinegars for the Marsala to wind up with very
different dishes. HEAT THE OIL in an oven-proof 12-inch skillet over
high heat. Add the chicken and brown well. Remove and reserve on a
plate. Preheat oven to 425F. Discard the cooking fat in the skillet,
add onions, Marsala, tomato paste, chicken stock, salt and pepper.
Bring to a boil. Replace the chicken thighs and transfer the skillet,
uncovered, to the oven. Cook for 20 minutes, add the breasts and
continue to cook another 12 to 15 minutes. Remove skillet from oven
and remove chicken to a plate. Replace skillet on the stove top over
high heat and reduce the cooking liquid until it becomes shiny and
somewhat thickened. Remove from the heat and swirl in the butter.
Arrange the chicken on a serving platter and strain the sauce over it.
Servings: 4 servings
Chicken Braised With Marsala Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can trace the history of written recipes far back into distant history, at least as far into history as pharonic Egypt, and maybe further still. Interesting though that maybe, generally, these old records were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. This early Roman chef tells us how the Roman cooks used a wide range of aromatic flavors, including some that we all recognise like bay, fennel and parsley. As we move on, we have two interesting books which date from the fourteenth century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that we all know today, but instead recipes for the types of food served to the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new culinary innovations prompted an eruption in recipe manuscripts, most of which are kept safe in private libraries. By the advent of the 20th century, cooking publications were in high demand, mostly due to better eduction, people having increased spare time and a general increase in wealth. The revolution that is television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Braised With Marsala recipe.
