I love this dish for its simplicity in terms of ingredients, taste and cooking. It’s apparently an Italian dish and I have seen this dish available on Italian restaurants menu. The main ingredient for the sauce is Marsala Cooking Wine which you can get at grocery stores (Walmart, Hyvee, Baker’s and I believe it’s available at any major grocery stores). While typing this post with my Muslim friend, Nad in mind, I just recall that Marsala cooking wine is not halal! Found some site that says the wine can be substituted with pomegranate syrup, I haven’t tried it before but I hope it tastes equally good.
I first got the idea to make this from a co-worker whom I lived with for first two weeks when I just got to Omaha. Ever since I tried making it for the first time, I’ll cook the dish occasionally when I have chicken and mushrooms. MC and I even made this for his family when we went back to his hometown. I would say this dish is suitable for American and Asian taste 😉
My recipe may have been slightly modified from the regular chicken marsala but I can guarantee you’ll like this style 😉 You can use any chicken parts such as chicken breast, skinless boneless chicken thighs or bone-in chicken thighs/legs/drumsticks. I tried all of them and they taste good equally. One thing I did differently this time is the way I cut the onions.
Usually I’ll just dice the onion and do not think much about it as main component. However, after watching a k-drama that involves cooking scenes, I learned that the way you cut your onion will influence the taste of the onion when you cook it. Slicing the onion from pole-to-pole will produce less pungent taste and odor when you cook them and it also looks better. Meanwhile, slicing the onion the opposite way (parallel to equator) will produce crunchier texture but less appealing due to its wormy output after being cooked for a while. Thus, the tips is to mix both of the cuts and that’s what I did for this time.
- 2 chicken legs (or you can substitute with other parts)
- 1 cup of sliced mushrooms (Any mushroom will do if you are not fussy, I used white mushroom)
- 1 medium yellow onion (sliced pole-to-pole on one half, sliced parallel to equator on one half)
- ½ cup of all-purpose flour
- Italian seasoning
- ½ cup of Marsala cooking wine
- ¼-1/2 cup of water
- Canola Oil
- Heat pan with canola oil (enough to cover the surface)
- Dredge the chicken in flour lightly
- Add the chicken to the pan, leave it for 3 mins, flip them and wait for another 3 mins. It doesn't matter if it's not fully cooked, we'll cook them again later.
- Remove chicken from pan and place them on a plate temporarily. Remove some oil from the pan if there's too much oil oozed out from the chicken.
- Add in the sliced onions. Brown them for about 4-5 minutes until they turn soft and translucent. You can smell the aroma of the onions!
- Add in mushroom, pan fry for 1-2 minutes.
- Add in the cooked chicken.
- Add in Italian seasoning, adjust to your taste. Pour in Marsala wine. If you want heavier wine flavor, pour in more. Add ¼ cup of water and if it's still too thick (the flour from the chicken acts as thickening agent), add more water
- Adjust the taste with salt and pepper.
- Cover the pan with lid and let the chicken simmer for about 10 mins.
- Your dish is ready! I tried serving it on rice and pasta before and I prefer the former. But you can also eat the dish alone without carb ;)