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Unfortunately, at home, I only have cooking wines and I know one of the first things I will be told is that I should use a better quality wine. Taking that option off the table, does anyone have any tips on making a good Chicken Marsala?

Foamy wrote:

Sadly, the wine is the defining factor of Chicken Marsala. The marsala is a part of the name! Trying to make a good one with substandard wine is like trying to make an apple pie using stale crackers and year-old apple jolly ranchers because 'apples are off the table'... you might get something passable, but it will never be the same. Why is wine not an option? Not trying to pick on you, but knowing the reasoning might help me find a way around it.

Foamy wrote:

Taamar wrote:

Foamy wrote:

I think its off the table to get more info. Because he already knows a better wine will help.

Taamar wrote:

Foamy wrote:

Because I wanted to use what I had at home. Also, as I don't cook often with wine, it would probably be a waste because I don't know when the rest of it will get used.

I am not much of a wine drinker so it won't get used that way, and Oonagh is pregnant so she can't have any alcohol.

Sooner or later, I would like to try it with a proper wine, but for a quick weekday dinner for tonight I don't want to pick up a bottle of "good" wine and just use what I have on hand.

Also, throw a little bit of I'm lazy and don't feel like stopping at a state store on the way home from work with my son in tow. I kinda want to get home ASAP, make dinner and then settle in for the Flyers game.

Red, just sitting out? Hours.
Various methods of removing the oxygen give you maybe a couple of days.

White lasts longer, but again, measured in hours.

Vindicarre wrote:

Red, just sitting out? Hours.
Various methods of removing the oxygen give you maybe a couple of days.

White lasts longer, but again, measured in hours.

Really? Damn, that sucks.

I usually put the cork back in it and put it in the fridge.

Author:	Foamy [ Thu Nov 17, 2011 11:12 am ]
Post subject:	Chicken Marsala
I have a recipe that I use that makes a pretty good Chicken Marsala, but I know I have had better. Unfortunately, at home, I only have cooking wines and I know one of the first things I will be told is that I should use a better quality wine. Taking that option off the table, does anyone have any tips on making a good Chicken Marsala? The recipe I use calls the the chicken to be cooked first in some oil and then set aside; No coating or breading. The mushrooms are then browned and floured, then the wine is added to that along with seasonings. The result is fairly tasty, but it's not what I have had when I have ordered this out or had it as a catered dinner option. I was thinking that it is a sweeter, darker, more liquidy sauce that covers the chicken. Any tried and true recipes that anyone uses that they'd like to share?

Author:	Vindicarre [ Thu Nov 17, 2011 11:31 am ]
Post subject:
Yeah, I'd love to share, but I don't use a recipe... Lightly flour the chicken in a mix of: flour, garlic powder, white pepper and salt. Saute the chicken in <1/4 in. of olive oil. Set aside. Drain most of the oil out of the pan. Deglaze the pan using your marsala. Saute the mushrooms in said sauce. Set aside. Make a blonde roux. Add marsala to roux until you get the consistency you desire. Reintroduce mushrooms, simmer, reintroduce chicken, simmer. Serve.

Author:	Foamy [ Thu Nov 17, 2011 11:38 am ]
Post subject:	Re: Chicken Marsala
I like the sound of that recipe. I just may try that. Thanks!

Author:	Vindicarre [ Thu Nov 17, 2011 11:44 am ]
Post subject:
Good luck. Experiment 'till you find your sweet spot.

Author:	Taamar [ Thu Nov 17, 2011 1:42 pm ]
Post subject:	Re: Chicken Marsala
Foamy wrote: Unfortunately, at home, I only have cooking wines and I know one of the first things I will be told is that I should use a better quality wine. Taking that option off the table, does anyone have any tips on making a good Chicken Marsala? Sadly, the wine is the defining factor of Chicken Marsala. The marsala is a part of the name! Trying to make a good one with substandard wine is like trying to make an apple pie using stale crackers and year-old apple jolly ranchers because 'apples are off the table'... you might get something passable, but it will never be the same. Why is wine not an option? Not trying to pick on you, but knowing the reasoning might help me find a way around it.

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Chicken Marsala https://gladerebooted.net/viewtopic.php?f=26&t=7684	Page 1 of 1

Author:	Müs [ Thu Nov 17, 2011 1:44 pm ]
Post subject:	Re: Chicken Marsala
Taamar wrote: Foamy wrote: Unfortunately, at home, I only have cooking wines and I know one of the first things I will be told is that I should use a better quality wine. Taking that option off the table, does anyone have any tips on making a good Chicken Marsala? Sadly, the wine is the defining factor of Chicken Marsala. The marsala is a part of the name! Trying to make a good one with substandard wine is like trying to make an apple pie using stale crackers and year-old apple jolly ranchers because 'apples are off the table'... you might get something passable, but it will never be the same. Why is wine not an option? Not trying to pick on you, but knowing the reasoning might help me find a way around it. I think its off the table to get more info. Because he already knows a better wine will help.

Author:	Foamy [ Thu Nov 17, 2011 1:52 pm ]
Post subject:	Re: Chicken Marsala
Taamar wrote: Foamy wrote: Unfortunately, at home, I only have cooking wines and I know one of the first things I will be told is that I should use a better quality wine. Taking that option off the table, does anyone have any tips on making a good Chicken Marsala? Sadly, the wine is the defining factor of Chicken Marsala. The marsala is a part of the name! Trying to make a good one with substandard wine is like trying to make an apple pie using stale crackers and year-old apple jolly ranchers because 'apples are off the table'... you might get something passable, but it will never be the same. Why is wine not an option? Not trying to pick on you, but knowing the reasoning might help me find a way around it. Because I wanted to use what I had at home. Also, as I don't cook often with wine, it would probably be a waste because I don't know when the rest of it will get used. Understanding that a better wine makes a better tasting dish, I was moreso looking for a different way of making it with the same ingredients. Like I said, what I end up with is tasty, but just not what I have gotten when I have ordered this dish elsewhere. I am not much of a wine drinker so it won't get used that way, and Oonagh is pregnant so she can't have any alcohol. Sooner or later, I would like to try it with a proper wine, but for a quick weekday dinner for tonight I don't want to pick up a bottle of "good" wine and just use what I have on hand. Also, throw a little bit of I'm lazy and don't feel like stopping at a state store on the way home from work with my son in tow. I kinda want to get home ASAP, make dinner and then settle in for the Flyers game. All that being said, I would greatly appreciate your recipe. Just pretend that I am using a good wine.

Author:	Foamy [ Thu Nov 17, 2011 1:53 pm ]
Post subject:	Re: Chicken Marsala
Müs wrote: Taamar wrote: Foamy wrote: Unfortunately, at home, I only have cooking wines and I know one of the first things I will be told is that I should use a better quality wine. Taking that option off the table, does anyone have any tips on making a good Chicken Marsala? Sadly, the wine is the defining factor of Chicken Marsala. The marsala is a part of the name! Trying to make a good one with substandard wine is like trying to make an apple pie using stale crackers and year-old apple jolly ranchers because 'apples are off the table'... you might get something passable, but it will never be the same. Why is wine not an option? Not trying to pick on you, but knowing the reasoning might help me find a way around it. I think its off the table to get more info. Because he already knows a better wine will help. Word. /brohoof

Author:	Taamar [ Thu Nov 17, 2011 2:08 pm ]
Post subject:	Re: Chicken Marsala
Foamy wrote: Taamar wrote: Foamy wrote: Unfortunately, at home, I only have cooking wines and I know one of the first things I will be told is that I should use a better quality wine. Taking that option off the table, does anyone have any tips on making a good Chicken Marsala? Sadly, the wine is the defining factor of Chicken Marsala. The marsala is a part of the name! Trying to make a good one with substandard wine is like trying to make an apple pie using stale crackers and year-old apple jolly ranchers because 'apples are off the table'... you might get something passable, but it will never be the same. Why is wine not an option? Not trying to pick on you, but knowing the reasoning might help me find a way around it. Because I wanted to use what I had at home. Also, as I don't cook often with wine, it would probably be a waste because I don't know when the rest of it will get used. I am not much of a wine drinker so it won't get used that way, and Oonagh is pregnant so she can't have any alcohol. Sooner or later, I would like to try it with a proper wine, but for a quick weekday dinner for tonight I don't want to pick up a bottle of "good" wine and just use what I have on hand. Also, throw a little bit of I'm lazy and don't feel like stopping at a state store on the way home from work with my son in tow. I kinda want to get home ASAP, make dinner and then settle in for the Flyers game. The only reason I was asking is because I wanted to know if it was a 'I can't get wine right now' which I can't help, or a 'I can't have alcohol' or 'I don't want leftover wine to go bad', which I can help. I needed to know what part of 'better wine' was the sticking point. So I can't help you for THIS iteration, but for next time... at some point pick up a bottle of white wine that isn't chardonnay (pinot grigio is pretty good here, and you should be able to find it at less than $10 a bottle. $5 is closer to the mark), a box of low sodium chicken broth, and a shallot. Chop the shallot and saute it in a little butter in a saucepan big enough to hold all the wine and broth. When the shallot starts to get brown add your liquids and a bay leaf. Simmer until it's reduced by at least half. Let it cool and freeze it in two zippy bags. What you now have is a decent base for your sauce, and it has less alcohol than your cooking wine, and doesn't leave you with leftovers. When it's time to make chicken marsala take out one zippy bag, thaw in a bowl of hot water, and follow Vindicarre's instructions. Heck you could even do it with a non-alc wine, but if you're OK with cooking wine then regular should be fine. Oh, and when alcohol is an option again get a bottle of actual marsala. It's shelf stable for YEARS.

Author:	Khross [ Thu Nov 17, 2011 2:12 pm ]
Post subject:	Re: Chicken Marsala
Leave out the wine and use IBC root beer.

Author:	Müs [ Thu Nov 17, 2011 9:58 pm ]
Post subject:
Along these lines... How long does a bottle of wine last once its been uncorked?

Author:	Vindicarre [ Thu Nov 17, 2011 10:49 pm ]
Post subject:
Red, just sitting out? Hours. Various methods of removing the oxygen give you maybe a couple of days. White lasts longer, but again, measured in hours.

Author:	Jasmy [ Thu Nov 17, 2011 11:03 pm ]
Post subject:	Re: Chicken Marsala
Depends on how thirsty I am

Author:	Müs [ Thu Nov 17, 2011 11:48 pm ]
Post subject:	Re:
Vindicarre wrote: Red, just sitting out? Hours. Various methods of removing the oxygen give you maybe a couple of days. White lasts longer, but again, measured in hours. Really? Damn, that sucks. I usually put the cork back in it and put it in the fridge.

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Author:	Taamar [ Fri Nov 18, 2011 7:14 pm ]
Post subject:	Re: Re:
Müs wrote: Vindicarre wrote: Red, just sitting out? Hours. Various methods of removing the oxygen give you maybe a couple of days. White lasts longer, but again, measured in hours. Really? Damn, that sucks. I usually put the cork back in it and put it in the fridge. White lasts a day or two in the fridge, longer if you're just using it for cooking. Bag-in-box wine lasts until it's gone. Seriously, for all the crap people say about boxed wine, there's some decent stuff these days and the advantages make it worth considering.