There is a fresh, bright taste to Marsala sauce from herbs like thyme as well as a subtle sweetness enhanced by sauteed onions. Similar in general flavor profile to Madeira, the wine is often used for cooking (Chicken Marsala, anyone? Heat the canola oil over medium-high heat in a heavy-bottomed sauté pan. Add the Marsala wine and raise heat to bring to a boil, and then reduce by half. … Marsala that’s appropriate for drinking goes beyond sweet or dry, with caramelized, nutty flavors. However, I found that the dry marsala wine is too salty, just like the bottled cooking marsala wines in the grocery store in the condiments aisle. Before cooking, Rolnick lightly coats the meat in this mix — “We don’t want any excess flour to burn,” he says — and then sautés it until golden brown in a preheated pan with a splash of canola oil. Serve over pasta or risotto. Marsala soon became massively popular in Victorian and Edwardian Britain. …. Add the sliced mushrooms and cook over high heat until they caramelize. Vito Curatolo … Dry marsala is a fortified wine that has a distinctive flavor found in no other wine. Marsala is a cooking wine that is made in Sicily from the grapes found in this region, generally catarratto grapes and grillo grapes. Marsala is a fortified wine—a wine that contains a distilled spirit, usually brandy—originating in Sicily. Coat with flour, and dust off any excess. Cantine Pellegrino Vino Marsala Vergine Riserva Annata 1962 Dry, DOC. © 2014 - 2020 VinePair Inc. — Made In NYC, Next Round Live: What's Happening in the Drinks Industry Now, The Freight Train Carrying Pizza and Beer from Mexico to NYC, A Surprising Connection Between Prohibition and the Early Bird Special, The Nine Best Sweet Vermouths for Your Manhattan, Next Round: James O'Brien, Owner of Brooklyn's Popina, on Pivoting to Fast-Casual During Covid-19, 10 Things You Should Know About The Prisoner Wine Company, 1 ¼ pounds chicken breast, sliced lengthwise and pounded to ¼ inch thick, 1 cup veal or chicken stock, preferably homemade. ), “It’s a dish that’s meant to be hearty — rich in sauce and flavor,” says Glenn Rolnick, director of culinary operations for Carmine’s, an Italian-American chain with five locations in the U.S. and one in the Bahamas. … A Sicilian native, Nicotra believes the version of chicken Marsala enjoyed throughout America is likely the product of immigrants trying to recreate a flavor from their childhood, without access to the relevant ingredients. The wine cooks down to half its volume before a rich house-made veal stock is incorporated, adding color, depth of flavor, and a viscous texture. Be careful not to crowd the pan: This will reduce the temperature, eventually resulting in overcooked meat with little color. Produced in and around western Sicily, Marsala wines come in varying degrees of sweetness, but all contain at least four times the residual sugar of standard dry wines. Sauté for one minute, and then add the garlic. These (heavily) fortified wines have a long history in Europe, but most Americans associate them with an iconic Italian-American dish: chicken Marsala. In Sicily, Nicotra says, the type of meat used depends on the season — lamb in spring and early summer, and pork in fall and winter. 1 teaspoon fresh ground black pepper. Those are closer to the flavor profile of Marsala. The earthiness comes from the mushrooms and the wine, key ingredients in this sauce. Tough words, but he makes a solid point. Nowadays, Marsala is best known as a cooking ingredient, particularly in the context of classic chicken and veal Marsala at red-sauce Italian-American restaurants nationwide. Lower heat to medium and cook for another few minutes, until the vegetables caramelize. On the other hand, sherry, Marsala, and Madeira can be used almost interchangeably; the flavors are different, but they share the same intensity. Add the stock, and cook until the sauce reaches a spoon-coating consistency, roughly 3 minutes. “We add a full cup of Marsala, which creates a rich savory flavor,” Rolnick explains. ), but it can also be enjoyed as a sipper. Marsala sauce is a very rich Italian sauce with an earthy, strongly umami flavor. …. …, Vito Curatolo Arini Marsala Superiore Riserva Storica 1988, DOC. Tender and juicy chicken breasts smothered in Marsala wine sauce, made even richer … Many Italian dishes use marsala wine to add that piquant and complex flavor. The best pieces of advice for cooking with Marsala, as with any dish where you’ll be cooking with the wine, is to buy a bottle you’d like to drink. …, Vito Curatolo Arini Marsala Riserva Superiore, Dry, DOC. If you are looking for a similar taste, Madeira wine would work in place of Marsala. Specializing in sherry, Port, and Madeira, Woodhouse was surprised to discover a Sicilian wine produced using a similar aging process to sherry’s solera method. …, Cantine Pellegrino Vino Marsala Vergine Riserva Annata 1962 Dry, DOC. Required fields are marked *. Founded in 1990, Carmine’s mission could easily be a metaphor for the dish itself: “We want every day to feel like a Sunday afternoon at Grandma’s!”. Pinch of red pepper flakes to taste. Sensing there was money to be made — sherry was the height of U.K. fashion at the time — Woodhouse purchased some barrels of Marsala and fortified the wine with a grape spirit to help preserve it during the journey to England. Cook in batches, instead, if necessary. Your email address will not be published. You can use the merlot in place of the marsala but then you won’t have chicken marsala, you’ll have chicken in merlot sauce. Season with salt and pepper to taste, then remove from the heat and whisk in 1 tablespoon of butter. 8 boneless skinless chicken breasts. If you use sherry in place of white wine in a chicken dish, you’ll definitely taste the sherry. Enjoying this delicious Chicken Marsala doesn’t require a restaurant trip, only 25 minutes of your time! Here are some other substitutions for Marsala that you can use in a pinch: Madeira: This fortified wine has a lot of the same flavor characteristics as Marsala so it will taste similar, though not quite the same.