Houzz Logo Print

Chicken, Not Your Go-To Marsala

Not Chicken Marsala, but some what similar.

Most Chicken Marsala recipes use Marsala wine, (Surprise! ), I used Port and Sake, ý & ý.

Most Chicken Marsala recipes use cream and/or butter. I used olive oil.

Most Chicken Marsala recipes use skinless chicken, I had the skin on.

Most Chicken Marsala recipes cook the chicken at 212 F, I sous vide cooked the chicken at 145 F.

In addition to the above, I had shiitake mushrooms, onion, garlic, a touch of lemon juice, salt and pepper, and tapioca flour to make the gravy.

Also roasted miniature eggplants, sautéed bok choy and orzo pasta.

This dish is really to show that you can have very crispy (amazing crackling crispy) skin on a sous vided piece of chicken.


Comments (21)