SICILIAN CHICKEN WITH MARSALA

May 7th, 2009

Marsala wine hails from Sicily and is made in region surrounding the town of Marsala. Originally the wine was fortified to ensure it would endure long ocean voyages. All Marsala that is exported is indeed still fortified (much like port) as it became very popular in foreign markets.

The Sicilians typically cook chicken or pork with Marsala and mushrooms to create a delicious and slightly sweet sauce. Here is my version of Chicken Marsala. I choose to use chicken legs instead of breasts as I think they have a lot more flavor and they also hold up better to braising. Also, the incorporation of Swiss Chard is not Sicilian but this is my California touch. I love to fold in the super fresh chard at the last five minutes of cooking.

Ingredients (serves 6):

-6 free range chicken legs

-1 bottle of Marsala wine

-2 cups of button mushrooms, sliced

-Bunch of fresh oregano

-Flour

-Extra virgin olive oil

-Salt

-2 bunch of Swiss Chard, de-veined and rinsed

-Juice of 1 lemon

-1 tablespoon unsalted butter

Salt your chicken and allow it to come to room temperature. In a large Dutch oven heat 3 tablespoons of olive oil over high heat to almost smoking. Dip your chicken legs into flour and shake to remove any excess. Brown the chicken legs skin-side down until deep dark golden brown. Flip and lightly toast the under-side. Do in batches to ensure good browning. Remove the legs to a platter.

Pour out any excess fat from the Dutch oven. Add 1 tablespoon of oil to the pot and the butter. Melt over medium high heat. Add the mushrooms and stir around. Then allow them to cook undisturbed for several minutes. Now salt them so they release their liquids. Continue cooking, stirring occasionally, until nicely browned. Add a few sprigs of oregano and the juice of half a lemon.

Place the legs back into the pot skin-side up. Pour in the Marsala until the legs are almost covered and the skin is still poking out. Bring to a boil for several minutes or until most of the intense alcohol flavor has burned off. Cover and reduce to a simmer. Cook on the stove top (or in a 350 degree oven) for about 1 hour or until the chicken is cooked through the moist. Remove the lid and fold in the chard. Season the chard with salt and the juice of the 1/2 lemon. Put the top back on and let it stream for 5-6 minutes.

To plate place a chicken leg on each plate and ladle over sauce with the mushrooms. Place a bit of the chard on the plate as well. Garnish with a fresh sprig of oregano. Serve immediately.

Buon appetito!

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