However, I found that the dry marsala wine is too salty, just like the bottled cooking marsala wines in the grocery store in the condiments aisle. … There are two types of Marsala cooking wine, sweet Marsala and dry Marsala. …. Produced in and around western Sicily, Marsala wines come in varying degrees of sweetness, but all contain at least four times the residual sugar of standard dry wines. Cantine Pellegrino Vino Marsala Vergine Riserva Annata 1962 Dry, DOC. Drier versions were traditionally served as an aperitif between first and second courses along with spicy cheese and fruit, and sweeter Marsala would be imbibed as a dessert wine. Carmine’s Rolnick prefers sweet Marsala to create a slightly sweeter sauce. Those are closer to the flavor profile of Marsala. Another option is Amontillado wine, which can be used instead of dry Marsala. ⅓ cup flour. These (heavily) fortified wines have a long history in Europe, but most Americans associate them with an iconic Italian-American dish: chicken Marsala. (Best of all, Nicotra says, is the Sicilian black swine, native to the island’s Nebrodi Mountains. A Sicilian native, Nicotra believes the version of chicken Marsala enjoyed throughout America is likely the product of immigrants trying to recreate a flavor from their childhood, without access to the relevant ingredients. You may also go for Port wine or sherry instead. Cook in batches, instead, if necessary. Your email address will not be published. Remove the chicken from the pan and set aside on a plate lined with paper towels. Marsala is a cooking wine that is made in Sicily from the grapes found in this region, generally catarratto grapes and grillo grapes. Many Italian dishes use marsala wine to add that piquant and complex flavor. ), “It’s a dish that’s meant to be hearty — rich in sauce and flavor,” says Glenn Rolnick, director of culinary operations for Carmine’s, an Italian-American chain with five locations in the U.S. and one in the Bahamas. In addition to chicken, the sauce “can be accompanied by fresh pasta, risotto, noodles, or even a vegetable on the side,” he says. By most accounts, Marsala wines owe their international footprint to English wine merchant John Woodhouse, who came to Marsala, Sicily in 1773. Vito Curatolo … Marco de Bartoli Vignas la Miccia, Marsala Superiore Oro, DOC. Add 3 tablespoons unsalted butter to pan and return to medium-high heat. “The result is great — probably much better than chicken Marsala!”. A good rule of thumb is to use sweet Marsala for sweet dishes (tiramisu or sabayon are classic Marsala desserts), and dry Marsala for savory dishes. Marsala sauce is a very rich Italian sauce with an earthy, strongly umami flavor. Vito Curatolo Arini Marsala Superiore Riserva Storica 1988, DOC. Add the chicken to the sauce and allow it to warm for 30 seconds. Lower heat to medium and cook for another few minutes, until the vegetables caramelize. Add the Marsala wine and raise heat to bring to a boil, and then reduce by half. In Sicily, Nicotra says, the type of meat used depends on the season — lamb in spring and early summer, and pork in fall and winter. Ingredients. Heat the canola oil over medium-high heat in a heavy-bottomed sauté pan. Pour out the used canola oil and wipe the pan clean with a paper towel. Sauté for one minute, and then add the garlic. Dry marsala is a fortified wine that has a distinctive flavor found in no other wine. …. You can use balsamic vinegar if you want something non-alcoholic, but you should maybe mix it with sugar, as it is very acidic on its own. Enjoying this delicious Chicken Marsala doesn’t require a restaurant trip, only 25 minutes of your time! Be careful not to crowd the pan: This will reduce the temperature, eventually resulting in overcooked meat with little color. …, Vito Curatolo Arini Marsala Superiore Riserva Storica 1988, DOC. “It’s a little gamey, so, combined with the sweetness of Marsala, it’s a really great combination.”). The wine cooks down to half its volume before a rich house-made veal stock is incorporated, adding color, depth of flavor, and a viscous texture. … But while the salty drink may not taste great, it can certainly get you drunk; most bottles have an alcohol content of around 17per cent, the same as a bottle of Cabernet. Specializing in sherry, Port, and Madeira, Woodhouse was surprised to discover a Sicilian wine produced using a similar aging process to sherry’s solera method. Similar in general flavor profile to Madeira, the wine is often used for cooking (Chicken Marsala, anyone? If you are looking for a similar taste, Madeira wine would work in place of Marsala. When the butter melts and starts to sizzle, add the shallots. Here are some other substitutions for Marsala that you can use in a pinch: Madeira: This fortified wine has a lot of the same flavor characteristics as Marsala so it will taste similar, though not quite the same. …. Season with salt and pepper to taste, then remove from the heat and whisk in 1 tablespoon of butter. … 8 boneless skinless chicken breasts. ), but it can also be enjoyed as a sipper. Pinch of red pepper flakes to taste. Tough words, but he makes a solid point. Tender and juicy chicken breasts smothered in Marsala wine sauce, made even richer … 1 teaspoon fresh ground black pepper. This isn’t possible when quickly sautéing thinly sliced chicken and using the wine as sauce. Before cooking, Rolnick lightly coats the meat in this mix — “We don’t want any excess flour to burn,” he says — and then sautés it until golden brown in a preheated pan with a splash of canola oil. Pellegrino Cantine Cremovo Cream Fino, DOC. Like spaghetti and meatballs or penne alla vodka, chicken Marsala is immigrant fare. …, Cantine Pellegrino Vino Marsala Vergine Riserva Annata 1962 Dry, DOC. I switched to using sweet marsala wine which is $12 a bottle, but it goes a long way. After a few minutes, he adds the dish’s name-giving ingredient. 1 large sweet onion thinly sliced. Add the stock, and cook until the sauce reaches a spoon-coating consistency, roughly 3 minutes. One of the main advantages is that it also infuses the meat with the flavor of the cooking liquor. There is a fresh, bright taste to Marsala sauce from herbs like thyme as well as a subtle sweetness enhanced by sauteed onions. When making an Italian American-style chicken Marsala, the type of Marsala you use is important. Add the sliced mushrooms and cook over high heat until they caramelize. Regular red wine is much more acidic than Marsala. On the other hand, sherry, Marsala, and Madeira can be used almost interchangeably; the flavors are different, but they share the same intensity. Nowadays, Marsala is best known as a cooking ingredient, particularly in the context of classic chicken and veal Marsala at red-sauce Italian-American restaurants nationwide. Pellegrino Cantine Cremovo Cream Fino, DOC. … Marsala that’s appropriate for drinking goes beyond sweet or dry, with caramelized, nutty flavors. Braising, or cooking in liquid for a long time at a relatively low temperature, turns meat tender without drying it out. Required fields are marked *. Cooking wine isn’t meant for consumption, but more and more teens are buying bottles of it to get drunk. …. Carmine’s chicken Marsala features chicken scallopini, made by slicing the breast in half lengthwise and seasoning with flour, salt, and pepper. Founded in 1990, Carmine’s mission could easily be a metaphor for the dish itself: “We want every day to feel like a Sunday afternoon at Grandma’s!”. Marsala is a fortified wine—a wine that contains a distilled spirit, usually brandy—originating in Sicily. You can use them in equal amounts. To create the sauce, Rolnick starts by caramelizing onions and button mushrooms. The earthiness comes from the mushrooms and the wine, key ingredients in this sauce. Raising a Glass to Chicken Marsala, an Italian-American Classic | VinePair,, wbs_cat Wine, wbs_type Marsala, cooking with wine, food, italian wine, Italy, The Freight Train Carrying Pizza and Beer from Mexico to NYC | VinePair,, wbs_cat Beer, wbs_type Mexican Lager, wbs_brand Corona, wbs_brand modelo, beer, beer train, pizza, trains, Travel. Marsala soon became massively popular in Victorian and Edwardian Britain. Sensing there was money to be made — sherry was the height of U.K. fashion at the time — Woodhouse purchased some barrels of Marsala and fortified the wine with a grape spirit to help preserve it during the journey to England. “I usually like a medium or medium-dry Marsala, and obviously don’t use anything too expensive,” Nicotra says.