Text 33936, 69 rader
Skriven 2013-02-21 06:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: ungenerosity 139
========================
 ML> I should be able to expect a certain set of ingredients.
 JW> Like Hoare, I would agree with you. If I screw with a classic recipe
 JW> (and I do) I rename the dish.

It has been suggested that my recent quest was a
quixotic one, because I have no skin in the game,
as it were, as I don't care for lemon and capers
on my meat; but that's not necessarily so - when
a tradition is substantially messed with, both
dangers open up: one misses things that one wants
or one gets things that one doesn't. Gourmet once
published a recipe for Marsala sauce, I think it
was, that had mustard in it. Finding such a
concoction on my plate described just as Marsala
sauce would tempt me to serious mayhem.

Tomatoes? I'd pout but not throw my plate against
the wall.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Roast Chicken with Marsala Sauce
 Categories: Main-dish
      Yield: 4 Servings

      1 c  Dry white wine
    1/4 c  Shallot, chopped
      2 tb Olive oil
      1 tb Fresh sage, chopped
      1 tb Fresh rosemary, chopped
      2    Chickens, boned, halved
      3 c  Chicken stock
      1 c  Beef stock
    1/2 c  Plum tomatoes, diced,
           -seeded
    1/2 c  Marsala wine
      2 tb Butter, cut into pieces
      2 tb Fresh Italian parsley,
           -chopped

  For chicken:  Mix wine, shallots, oil, sage and rosemary in 15x10x2-inch
  glass baking dish.  Add chicken; turn to coat.  Cover and refrigerate at
  least 4 hours or overnight, turning occasionally.

  Preheat oven to 400F.  Heat heavy large skillet over high heat. Remove
  chicken from marinade; discard marinade.  Sprinkle chicken with salt and
  pepper.  Working in batches, add chicken to skillet, skin side down, and
  cook until golden brown, about 4 minutes. Transfer chicken to heavy large
  rimmed baking sheet (do not clean skillet). Roast chicken in oven until
  cooked through, about 3 minutes.

  Meanwhile, prepare sauce:  Pour off fat from skillet chicken cooked in. Add
  both stocks to skillet and bring to boil over high heat, scraping up any
  browned bits.  Boil until reduced to 2 cups, about 15 minutes. Add tomatoes
  and marsala and boil until reduced to 3/4 cup, about 10 minutes. Strain.

  Transfer chicken to platter. Pour pan juices into glass measuring cup. Skim
  any fat from surface of juices.  Add juices to skillet with sauce. Bring to
  boil. Remove from heat. Gradually whisk butter into sauce. Stir in parsley.
  Season with pepper.  Spoon sauce over chicken.

  From:  Snowmass Lodge, Aspen, CO Recipe By
  : Bon Appetit, 4/96

  Source: Kym Herron, The Dinner Table

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