Chicken in Wine Sauce
Chicken in Wine Sauce
My mother-in-law gave me this recipe, which she learned from her mother. As with most good ol’ Italian family recipes, these measurements are approximates, I don’t use meauring spoons or cups, I use regular utensils and a tall beer glass for measuring. I also vary amounts of chicken pieces and liquids based on how many people the dish is intended to serve.
*10 pieces of drumsticks/thighs
*2T (heaping) minced garlic
*2T olive oil
*coarse salt
*fresh ground pepper
In a large skillet, heat the oil and garlic, add the chicken, season with salt and pepper to taste, cook until browned.
*1/2 cup marsala wine
*1/2 cup dry white wine (or white cooking wine)
*1/4 cup balsamic vinegar
*1/4 cup soy sauce
*few dashes of worcestershire sauce
Add the above liquids to the chicken (meaty side down), cover the skillet, shake it, cook it over high heat for about 5-10 minutes (hearing it sizzle). Lower heat to low side of medium and cook for 45 minutes - 1 hour. DO NOT UNCOVER! Shake pan (holding lid) every 20 minutes.
(Options:
Add 1 lb. fresh sliced mushrooms to mixture before covering for extended cooking period.
Add canned mushrooms or peas after 45 minute cooking period.)
*1 lb. cooked angel hair pasta or thin spaghetti
*dash of red crushed pepper
Add both to pan and let sit for 15 minutes to marinate.
Serve with fresh ground pepper and fresh grated cheese.
Mangia!
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