My Famous Chicken Marsala | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan over low heat, cook the bacon for a minute, then add the onion. When golden, add the shallots and cook a couple of minutes. Add the mushrooms and salt and cook until their water evaporates. Add the herbs and garlic and cook until fragrant.
3. If the vinegar is young and acidic, add it and reduce for a few minutes. If it is aged and sweet, add the Marsala and stock and simmer for 15-20 minutes.
4. Add the cream if using, the parsley, and adjust salt and pepper. Stir in a touch of butter for a smoother sauce if you like.
5. Heat olive oil or clarified butter in a frying pan. Season the chicken, sear until golden, flip, then bake in the oven for a few minutes, until the inside reaches 155-160°F (68-71°C).
6. For the vegetables: preheat the oven to 375°F (190°C). Cut the potatoes into pieces about 1 to 1½ inches, poach in boiling water until 90% cooked, and cool on a tray. Poach the carrots the same way, then plunge them into ice water immediately.
7. Mix the olive oil, rosemary, garlic, salt and pepper, and coat the potatoes and carrots. Spread them in a single layer on a lined baking sheet.
8. Roast for about 10 minutes until cooked through. Sprinkle with Reggiano straight from the oven if desired.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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