Again in a hurry during the week, but with a lot of time to cook in the evenings and in the weekends.
Last Saturday, despite the very hot weather of Rome, first I planned and then I cooked an excellent from Culinary Adventures of a New Wife .
It is my June partner for Taste & Create , definitely one of my favourite blog events. Sharon very kindly reply to my question of creole seasoning with a detailed recipe on how to do it at home by myself. But I was more quick, a pair of hours no more. My Chicken with Mushroom Marsala Sauce was already made and eaten, obviously.
Sharon tells that she ate it for the first time in Italy. So I surfed on the net to find the original recipe. No a definitive recipe I found, but I mix Sharon’s version with what I was able to find on the net.
Result: EXCELLENT. My Guineapig (alias Paolo) really appreciated it.
CHICKEN WITH MUSHROOM MARSALA SAUCE
Ingredients for 2 people in a hungry Saturday lunch
2-3 tablespoons of all-purpose flour
1 tablespoon creole seasoning (not available, I used black pepper. Next time the creole seasoning)
3 chicken “legs” (how do you call them in English? HELP)
3 tablespoons butter, divided (for habit, more oil and no butter)
12 ounce package of cremini mushrooms (champignon mushrooms cut in slices)
1/2 glass Marsala Wine
3/4 cup chicken stock
Salt and freshly ground black pepper
Red salad (as many was in the fridge)
Heat olive oil in a large skillet over medium-high heat until hot. Add first the shallot cut in slices and then the chicken breasts. Cook it with salt and pepper and the floor. After a while add the Marsala Wine and let it evaporate. Then , after max 5 minutes, the mushrooms e finally the red salad cut in pieces. Cook, stirring frequently for other 15-20 minutes.
POLLO CON FUNGHI E MARSALA
Ingredienti per 2 persone, le solite, cuoca e Cavia
Un po’ di farina
Mezzo bicchiere di Marsala
Sale e pepe
Radicchio rosso tagliato a listarelle
Scaldare l’olio nella padella, far rosolare lo scalogna tagliuzzato. Aggiungere il pollo e regolare di sale, pepe e farina. Dopo un po’ aggiungere il Marsala. Far evaporare il Marsala, poi aggiungere gradatamente i funghi e il radicchio rosso. Cuocere per altri 15-20 min a seconda delle dimensioni del pollo.
Alla Cavia è molto piaciuto e anche a me. La ricetta l’ho un po’ modificata adeguandola alle disponibilità del frigo e ai risultato di una rapida ricerca online. Infatti la ricetta di Sharon aveva le sue origini in Italia e lei tentava di riprodurla.