CHICKEN MARSALA STEW WITH SPRING VEGETABLES Printed from COOKS.COM --------------------------------------------------------------------------------
? 2 tablespoons extra virgin olive oil, divided ? 1 pound boneless, skinless chicken breast, cut into 1-inch chunks ? ½ teaspoon salt ? ½ teaspoon ground pepper ? 8 ounces Cremini mushrooms, sliced ? 8 ounces baby carrots ? 1 cup frozen baby peas ? 1 large sweet onion, chopped ? 3 tablespoons all-purpose flour ? 2 cloves garlic, finely chopped ? ½ cup Marsala wine ? 1 ½ cups chicken broth ? 1 tablespoon balsamic vinegar In a large Dutch oven or stock pot, heat ½ tablespoon of the oil over medium-high. Add half of the chicken pieces and season with 1/4 teaspoon each of the salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes. Transfer to a plate and repeat with another ½ tablespoon of the oil and the remaining chicken, salt and pepper. Set aside. Add another ½ tablespoon of the oil to the pot. Add the mushrooms and sauté until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots and peas, then sauté for another 5 minutes. Transfer to a bowl and set aside. Add the remaining ½ tablespoon of the oil to the pot. Add the onions and sauté until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute. Pour in the Marsala and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer. Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, about 3 minutes. Makes 4 servings. Submitted by: Sabe1 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
