As I don't drink alcohol and don't care to cook with it, I am always looking for alternatives. I think this recipe is a winner! If you make it, let me know how it turned out!
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| Chicken Thighs in the Marsala style. Served with mashed potatoes and steamed vegetables. |
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups chicken stock
1 tablespoon cornstarch
1/2 cup red grape juice
2 teaspoons red wine vinegar
2 teaspoons Montreal Steak spice, divided
½ cup flour
8 ounces sliced white button mushrooms
3-4 sprigs fresh thyme
1 shallot
3 tablespoons unsalted butter
Directions
Mix flour and 1 tsp of Montreal Steak seasoning in a large
ziplock bag.
Dredge each thigh in the flour and seasoning mixture.
Let thighs to rest on a rack on a sheet pan in the
refrigerator for least 20 minutes.
Divide a peeled shallot into halves and then cut the shallot
into thin slices.
Add 2 tbsp butter to a pan over medium heat.
As soon as the butter starts to bubble add the chicken, and
cook until the coating begins to brown (about three minutes). Turn the chicken
and repeat on the other side.
Once the chicken is lightly browned, remove the chicken from
the pan and set aside.
Add the shallots and the mushrooms to the pan, season with 1
tsp salt seasoning, and sauté until the shallots are translucent and the
mushrooms are lightly browned.
Deglaze the pan with ½ cup of red grape juice, mixed with
the red wine vinegar. Add half the thyme.
Stir together the chicken stock mixed with the cornstarch.
Stir until smooth. Add to the pan.
Bring to a simmer, and reduce by a third (About 10 minutes.
Taste for seasoning. Season with salt and pepper to taste. Return the chicken
to the pan and simmer until cooked through (about 10 minutes) turning once.
To serve, spoon the mushrooms and sauce over each piece of
chicken, and sprinkle with fresh thyme.
Serve with mashed potatoes and vegetable of your choice.
