Chicken Marsala

INGREDIENTS

  • 3 qts cold water
  • 1/2 cup kosher salt
  • 1/2 cup honey
  • 1/4 cup sugar
  • 6 bay leaves
  • 15 leaves of fresh sage
  • 15 cloves garlic
  • 1 tbsp. black peppercorns
  • 12 sprigs of rosemary cleaned
  • 1/2 cup white vinegar
  • 1/2 cup lemon juice
  • 1 onion
  • 6 ea. chicken thighs
  • 1 lb. oyster mushrooms
  • 2 cups sweet Marsala wine
  • 1 cup demiglace
  • 2 shallots, peeled and julienned
  • 2 cloves garlic, minced
  • 1/4 lb. butter

PREPARATION INSTRUCTIONS

  1. The first step is to brine the chicken. It will guarantee moist and flavorful chicken every time. You can do a simple brine of 1/2 cup salt to 1/2 gallon of water or you can use my favorite poultry brine below.
  2. Brine for at least 6 hours.
  3. Roast in oven for approx. 20 minutes in a 425 F oven.
  4. Remove pan from oven. Place in a Dutch oven or deep saute pan and add butter and mushrooms.
  5. Slowly saute chicken with mushrooms, garlic and shallots.
  6. When vegetables are cooked deglaze pan with Marsala.
  7. Add demiglace and let simmer for about 10 minutes slowly.