Hi guys! Grey and I have been out in the garden lately, trying to get rid of pesky pests, pull back dead foliage from the summer, and get the soil ready for our winter planting. What a job! It’ll be worth it though, I cannot wait to get our winter garden up and running.
We’re planning on planting leafy kale, chard, collards, beetroot, and tons of cruciferous vegetables like cabbage, cauliflower and broccoli. Greyson goes out with us in the garden for short spurts, while we weed and turn our soil. We have an entire new planter box this year so we’ll have more growing space. The weather is still fairly warm for mid October, but it isn’t stopping me from making hearty dishes to enjoy after a days worth of work out in the garden.
Chicken Marsala is a classic that we both enjoy. The seasoned brown chicken nestled in and tomato wine sauce with fresh herbs is a year round food that can be “summerized” by serving it with something light like wild rice and a salad, or winterized by serving it with something more hearty like potatoes or homemade bread. We served ours over mashed potatoes with garlic and kale.
Hope you have a fantastic weekend.
½ cup shitake mushrooms, roughly chopped
1 1/2 cups of chicken stock
1 tbsp. olive oil
4 bone in, skin on chicken thighs
salt and pepper
2 tbsp. Butter
1 cup cremini mushrooms, sliced
1 large shallot, chopped
2 cloves of garlic, minced
2 tbsp fresh thyme, finely chopped
1 tbsp tomato paste
3 roma tomatoes, roughly chopped
¾ cup Marsala
chopped parsley leaves for garnish
In a small saucepan, cook the shitake mushrooms in the stock at a low, rolling boil until the mushrooms soften and the liquid reduces slightly, 10 to 15 minutes. Meanwhile, in a large deep skillet, heat the olive oil over medium-high heat. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken turning once, until browned on both sides, 6-8 minutes. Transfer to a plate. Add the butter and sliced fresh mushrooms to the skillet and cook until lightly browned, then add the shallots, garlic, and thyme. Stir in the tomato paste and cook 1 minute more. Add the tomatoes and the marsala and bring to a simmer. Add the shitake mushrooms and reduced stock. Return the chicken to the pan, cover, and cook through, 30 minutes. Garnish with the chopped parsley leaves.