skip to Main Content

Chicken Marsala

Reheating time: 10-15 minutes

Well, we’ve officially crossed over the equinoxal (not a word, but sounds cool) threshold from Winter into Spring. I know, we’re a few days late on this announcement. In our opinion, spring can’t come soon enough. Comfort food is on its way out- we want freshness and green! Asparagus, rhubarb, garlic shoots, the early harbingers of spring life are creeping in, and pushing aside root veggies and potatoes to make room for a vibrant, green future. We can’t wait. And frankly, I am running out of ideas. Hard to stay creative when you have like the same 5 veggies to work with during the offseason. But our team is ready. Tonight, we’re wrapping up comfort food season with a classic. Spring alliums and mushrooms are making their first appearance on the produce lists, and with their help, this silky roasted chicken gravy just hit the next level. Get in there!

For the chicken marsala:

In a large saucepot, warm the chicken marsala over medium heat until it comes to a simmer. If the sauce is too thick, add a tablespoon of water at a time to thin it out to your desired consistency. If you add water, make sure to adjust the seasoning to compensate for the dilution! 

Heat, stirring regularly to prevent scorching on the bottom, and once it’s hot, cover with a lid until the rest of the components are hot!

For the mashed potatoes:

Last week we did some amazing mashed potatoes with the corned beef brisket (if you know, you know), and we suggested you broil them- which is now our favorite thing to do. In a casserole dish or sheet tray, spread out the mashed potatoes into an even layer, drizzle with some olive oil, and broil on high for 3-4 minutes, until the top gets some color and caramelization. Stir, exposing the non-toasty potatoes, and broil for another 3-4 minutes. Check them- should be hot enough, but everyone’s oven is different!

If you’re not interested in broiling the potatoes, they can also be warmed on the stovetop. For every portion of potatoes you have, warm 1T water and 1/2T butter or oil in a saucepot. Once simmering, add the potatoes in small scoops, stirring over medium heat to slowly warm and soften the mash. Break up any clumps with a spoon, and stir stir stir! You may need to add a bit more water and fat as they get hotter, because the starch will thicken them up considerably. Once they’re hot, taste and season with salt and black pepper. Potatoes!

For the green beans:

Broiling is best here. On a sheet tray lined with foil, arrange the beans in a flat layer and broil for 3 minutes, flip, and 3 more minutes under the broiler. Look for nice rendered butter and a little bit of color on the beans!

To plate:

It’s all about the chicken and potato situation tonight. Creamy mashed potatoes and roasted mushrooms is the only thing that I want right now. Can’t wait to go take a photo of this dinner so that I can eat some 🙂

That’s it!

Thanks for ordering 🙂 Dinner is served, and solved. #weareweco

Back To Top