Recipe Exchange: One pan wonder

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Charlotte Druckman recently sang the praises of marsala wine. I listened, or more accurately, read, and then, I became convinced. Her sheet pan dinner is delicious and definitely an all-in-one.

I marinated my chicken thighs sprinkled with dried oregano overnight. Charlotte suggests a quick fix if time is a problem. We can marinate the chicken and oregano for 30 minutes at room temperature.

I added thin wedges from one peeled russet potato to my vegetables.

I used a 12-inch cast iron skillet, but next time, I’ll use the sheet pan as Charlotte recommends. My chicken was brown, but I would have liked it darker. I used dried oregano, because I didn’t have any fresh.

I used very little salt in this dish, and still it was delicious.

I know a few readers don’t cook with alcohol. Grape juice often is mentioned as a substitute for marsala, but reviews are mixed. Another suggestion that I found online is to substitute non-alcoholic wine for the marsala.

One last thought. The marinade. It can be discarded when you’re ready to cook. Or, you can make a sauce of it by reducing it, uncovered, over medium heat on the stovetop for 15-20 minutes, give or take. Bring the marinade to a boil, lower heat,with the mixture still simmering well, then, reduce the amount of marinade by half.

Charlotte’s Marsala Marinated Chicken with Roasted Vegetables, slightly altered

6 large shallots, divided

3 tablespoons Dijon mustard, or more to taste, if desired

1 tablespoon honey

Kosher salt and black pepper, amount to suit taste

2 cups dry Marsala

10 tablespoons extra virgin olive oil, divided,

6 bone-in, skin-on chicken thighs, about 2 pounds

2 fresh oregano sprigs, plus 2 tablespoons fresh oregano leaves

4 large carrots, about ¾ pound

¾ pound mixed mushrooms, such as cremini and shitake or fancier ones like chanterelle, maitake or morel

3 tablespoons apple cider vinegar

10 ounces salad greens

Prepare the marinade: Peel and finely chop 2 shallots.

In a large bowl, stir the chopped shallots, with 3 tablespoons mustard, the honey, 2 ½ teaspoons kosher salt and 1 teaspoon pepper. Whisk in the marsala, then 4 tablespoons oil. Mix well.

Remove 4 tablespoons of marinade. Refrigerate and reserve to use as the salad vinaigrette.

Place the chicken and oregano into a marinating container. Pour marinade over chicken. Securely cover container and refrigerate for at least 3 hours or ideally, overnight. Turn chicken and oregano one or twice while marinating.

Preheat oven to 425 degrees.

Peel carrots, then, halve them lengthwise, if thick, then, chop them into 1 ½ inch long pieces. Try to cut all the carrots to the same thickness.

Clean mushrooms and remove any tough stems.

Peel and quarter the remaining shallots from root to stem. Place the prepped vegetables in a large bowl and toss well with 3 tablespoons extra virgin olive oil. Sprinkle 1 teaspoon salt and ½ teaspoon pepper over vegetables, then toss again.

Remove chicken from the marinade and place each chicken thigh skin side up on a rimmed baking pan. Scatter the vegetables around the chicken arranging them in an even layer.

Roast until chicken is cooked through and its juices run clear, 35-40 minutes. Transfer chicken to a serving platter to rest.

Stir the vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp and the shallots have caramelized, about 10 minutes.

Meanwhile, prepare the vinaigrette. Whisk the reserved 4 tablespoons marinade with the apple cider vinegar. Add the remaining 3 tablespoons extra virgin olive oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for a slightly sharper taste with a creamier texture.

Transfer cooked vegetables to the serving platter, scattering them around the chicken and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano.

In a salad bowl, toss greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken, vegetables and the sauce, if desired. Serves 4-6.

Suggestions for Recipe Exchange can be emailed to Ellen Clifford McGuire at [email protected], or mailed to Recipe Exchange, P.O. Box 461, East Longmeadow, MA 01028. For more meal ideas, visit masslive.com/cooking

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