"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 03-31-2012, 05:41 PM   #21
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
I can use chicken thighs with good results, yes?
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-31-2012, 08:06 PM   #22
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Kayelle View Post
I can use chicken thighs with good results, yes?
Sure you can! Use skinless bone-in chicken thighs. I cook Chicken Marsala that way too. Roll them in seasoned flour and brown them in vegetable oil.

Working from the OP (although my own recipe is different) you'll have to increase the cooking time because the original cooking time for the chicken is time of browning plus 10 minutes after the chicken is returned to the pan, not enough to cook whole thighs thoroughly.

Instead, just leave the chicken pieces in the pan and add your additional ingredients, cover and reduce the heat, simmer on low for about 30-40 minutes to completely cook the whole pieces. Turn the pieces a few times as necessary to cook evenly, add more wine if the liquid level gets low. Check at 30 minutes and continue simmering up to 10 minutes more, or until they're done.

I tend to use more wine than the recipe in the OP, then finish by keeping the chicken warm in the oven while I reduce the sauce to suit.


ETA: Or if you're using skinless boneless chicken thighs then handle them the same as skinless boneless chicken breasts.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 03-31-2012, 09:04 PM   #23
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Thanks Greg. I seldom use chicken breast at all, as I think thighs have so much more flavor.
Thanks to a tip from Andy some time ago, I learned that cooking them longer than "just done" as I had been doing, gives a better texture to the meat.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-01-2012, 12:29 AM   #24
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Yes, I know this is old thread, but that was the whole point of reviving it, because the recipe is so simple and so good.
GG, sorry, but I totally missed your joke.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 04-01-2012, 01:20 AM   #25
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Kayelle View Post
Thanks Greg. I seldom use chicken breast at all, as I think thighs have so much more flavor.
Thanks to a tip from Andy some time ago, I learned that cooking them longer than "just done" as I had been doing, gives a better texture to the meat.
I think it's a general cooking concept that bone-in meat always tastes better than boneless fillets, and that meat near the bone always tastes better than meat less near the bone. I'm not sure why that is so but I'm certain it's true.

Quote:
Originally Posted by CharlieD View Post
Yes, I know this is old thread, but that was the whole point of reviving it, because the recipe is so simple and so good.
GG, sorry, but I totally missed your joke.
Sorry Charlie. I often don't understand my own jokes, or sometimes make jokes unintentionally without understanding that other people perceive them as jokes, or even make jokes and not have them perceived as so.

This is all so much easier face to face when we can perceive other peoples' facial expressions and body language, yet even there we often missperceive jokes as seriousness, or vice versa.

My advice to everybody is to perceive everything I say in a humorous context unless it's presented in a schema of ingredients/method.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 04-01-2012, 07:49 AM   #26
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Good Morning Everyone,

Firstly, Chicken or Veal Marsala hails from Sicilia and is a festive dish in the Port of Marsala ... once called Marshalla, in Arabic.

As I had mentioned on the Greek Salad thread, I like my Mediterranean dishes, traditional ... and I do not deviate ... How can I take a recipe that hails from the 1770s and make it better ? I am not Ferrán Adría and even he could not !!! And he would not try ! He would prefer to fly over to Marsala !!!

I like to have Veal Marsala when I am in Italia, because Spain does not have a veal culture ... and so I prepare with chicken in Spain, and veal when in Italia ...

The ingredients are:

Butter
Marsala wine which is produced in Sicilia
salt & black pepper
flour for dredging
chicken or veal cutlets
olive oil EVOO

Lovely post.
Grazie.
Margaux Cintrano.
__________________
Margi Cintrano is offline   Reply With Quote
Old 02-07-2013, 09:27 PM   #27
Assistant Cook
 
Join Date: Feb 2013
Location: Vancouver
Posts: 1
Carnivore--

If you can't find Marsala, you can substitute Cream Sherry OR Tawny Port. It won't be exactly the same but will be fairly close. Also, when I first learned to make Chicken Marsala, I was taught to add about half a cup of seedless red grapes to simmer in the sauce with the mushrooms. Give it a try--it's good! (But might not be 100% "authentic.")
__________________
reasbey is offline   Reply With Quote
Old 02-08-2013, 01:33 AM   #28
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by reasbey View Post
Carnivore--

If you can't find Marsala, you can substitute Cream Sherry OR Tawny Port. It won't be exactly the same but will be fairly close. Also, when I first learned to make Chicken Marsala, I was taught to add about half a cup of seedless red grapes to simmer in the sauce with the mushrooms. Give it a try--it's good! (But might not be 100% "authentic.")
Welcome to DC reasvey. I've used the recipe as written several times and I don't think you can have Chicken Marsala without Marsala. Sherry or Port isn't Chicken Marsala.
Red grapes sounds like a nice addition, but Marsala is a must. It's a really wonderful and simple recipe!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-08-2013, 04:23 PM   #29
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Ooh I was recently looking at a similar Martha Stewart recipe as I love Marsala too .

However when I first saw the post I thought it meant chicken masala as to was under "ethnic" why is this an ethnic recipe ?
__________________
Gravy Queen is offline   Reply With Quote
Old 02-08-2013, 04:41 PM   #30
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Because it is not American. Though what is American nowadays. In all honesty it is Italian recipe and thus is ethnic.
__________________

__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
BIG FAT Greek Garlic Chicken mish Chicken, Turkey & other Fowl 3 02-10-2005 12:19 PM
Sort of Kind of Chicken Marsala kitchenelf Chicken, Turkey & other Fowl 20 01-05-2005 06:38 PM
Pan-Roasted Stuffed Chicken Breast w/Honey-Dijon Pan Gravy ironchef Chicken, Turkey & other Fowl 0 10-20-2003 05:30 PM
Southern Fried Chicken Chef Brian Chicken, Turkey & other Fowl 0 05-10-2002 11:26 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.