How to Choose Fresh and Delicious Ingredients
Selecting Chicken Drumsticks
To prepare delicious dishes, it's best to choose drumsticks with white skin, as these are from larger chickens with tastier and firmer meat. Young chickens tend to have softer meat. If you're buying drumsticks without skin, observe the layer of fat on the meat. Opt for fat that is white in color for better flavor. Choose pieces with fewer streaks in the meat. The more streaks there are, the lower the amount of fat and protein. Additionally, these streaks can make the chicken less receptive to seasoning and sauces during cooking.
Choosing Dried Porcini Mushrooms
For dried porcini mushrooms, select ones that are light in color, not broken or moldy. It's also advisable to purchase them from reputable stores to ensure safety.
Marsala Wine is a renowned fortified wine from Sicily, in southern Italy. Depending on the grape variety, Marsala can be sweet or dry. It's primarily used as a dessert wine or as a flavor enhancer and deglazing agent in cooking. You can purchase it at liquor stores or online commerce platforms.
How to Cook Chicken Marsala Pan-Fried
1. Prepare the Chicken Drumsticks
Soak the chicken drumsticks in diluted saltwater for 7 - 10 minutes to remove any unwanted odors, then rinse thoroughly.
Cut the chicken drumsticks into pieces of suitable size, then use a meat tenderizer to pound the chicken several times. This method will help the meat become tender and soft after cooking.
2. Marinate the Chicken
Marinate the chicken with a little salt and pepper for 10 minutes.
3. Pan-Fry the Chicken
Heat a pan on the stove, add 20g of butter and 1 tablespoon of olive oil.
Coat the chicken pieces with flour, then place them in the pan over medium heat along with 1/2 teaspoon of finely chopped rosemary leaves and 1/2 teaspoon of dried thyme leaves.
4. Prepare the Mushrooms
Clean the porcini mushrooms, then soak them in 200ml of chicken broth.
Trim the fat from the mushrooms, immerse them in a bowl of water, gently rub the mushroom caps, and then cut them in half.
Note:
Dried porcini mushrooms will soften faster when soaked in warm water.
Do not wash the fat mushrooms under water as it will remove their sweetness, crunchiness, and distinctive aroma.
5. Sauté the Mushrooms
In a pan, add 25g of butter, then sauté the prepared mushrooms.
6. Make the Marsala Cream Sauce
Next, add 2 cloves of minced garlic, minced shallots, 187ml of Marsala wine, porcini mushrooms along with chicken broth, a pinch of salt, a pinch of pepper, and 255g of heavy cream into the pan. Stir until the sauce thickens slightly.
7. Complete the Dish
Add the chicken pieces to the pan for about 1 minute, then turn off the heat.
Transfer the finished dish onto a plate, sprinkle some finely chopped parsley on top, and it's ready to serve.
8. Finished Dish
The dish has a rich aroma and a creamy, Marsala wine sauce flavor, with each piece of chicken being tender and succulent, complemented by the earthy mushrooms. It's incredibly appetizing.
