Chicken Marsala from Cibo and Beve

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Chicken Marsala from Cibo and Beve

  • 8 cups of water
  • 1/2 cup salt
  • 6 boneless, skinless chicken breasts or thighs, trimmed
  • 8 tablespoons (1 stick) unsalted butter
  • 1 pound oyster mushrooms, trimmed
  • 2 shallots, cut into matchsticks
  • 2 minced garlic cloves
  • 2 cups of mild Marsala
  • 1 cup demi-glace
  • Sprigs of Italian parsley, for garnish
  • Chicken in brine: In a large bowl, combine water and salt and stir until salt dissolves. Pour the brine into a plastic food bag and add the chicken. Close the bag and refrigerate for 6 to 18 hours.
  • When you’re ready to cook, heat the oven to 425 degrees. Lightly grease a 9 x 13 inch roasting pan.
  • Remove the chicken from the brine and discard the brine. Arrange the chicken in the prepared roasting pan and cook for 20 minutes. Remove the chicken from the oven.
  • In Dutch oven or large deep skillet, melt butter over medium-high heat. Add chicken and sauté until brown on both sides, about 4 minutes total. Add mushrooms, shallots and garlic and sauté until mushrooms release their liquid and vegetables are tender, about 10 minutes. Add the Marsala and continue cooking, scraping the bottom of the Dutch oven or pan to release the browned bits. Simmer the mixture for 5 minutes, then add the demi-glace and simmer for 10 minutes. For 6 persons.

Nutrition information

Per serving: Per serving (chicken, mushrooms and gravy): 540 calories (percentage of calories from fat, 42), 64 grams protein, 7 grams carbohydrate, 2 grams fiber, 23 grams total fat (11 grams saturated), 239 milligrams cholesterol, 719 milligrams sodium.

On the menu at… Cibo e Beve, 4969 Roswell Road, Atlanta; 404-250-8988,

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