Chicken Genoa

I was thinking of cooking Genoese cuisine as part of my International food project, but I finally decided to get to it when I do Liguria.  However, I was in need of an easy recipe using boneless, skinless chicken thighs and this recipe for Chicken Genoa looked delicious.  Of course, I don’t really know if it is from Genoa, and I did change it a bit (used thighs instead of breasts, sherry instead of wine and fresh mushrooms instead of canned ones), but the results were wonderful. As in seriously addictive, will crave it sort of wonderful.

Perhaps the best part about the dish is just how perfectly moist the chicken thighs are.  I don’t think I’ve had better boneless thighs.  So please, follow the cooking method to the letter.

It also microwaves wonderfully

Ingredients

  • 1 Tbsp. butter
  • 8 oz mushrooms, sliced
  • 1/2 cup sherry or white wine
  • 2 lbs boneless, skinless chicken thighs
  • 3/4 cup Italian bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 2 eggs, beaten
  • olive oil
  • 8-12 oz Mozarella cheese, shredded

Instructions

Preheat oven to 350F. Ready a 9″x 13″ glass baking dish or equivalent.

Melt the butter over medium-high heat in a frying pan.  Add the mushrooms and cook, tossing, for a minute or two.  Add the sherry, bring to a boil, and then reduce heat to medium.  Cook until soft and wine is absorbed, stirring occasionally, around 5 minutes.  Let cool

Meanwhile, remove any surplus fat from the chicken thighs.  Mix the bread crumbs with the Parmesan cheese.  Coat the chicken thighs with the egg and then with the bread crumbs.

Heat a thick layer of olive oil in a frying pan over high heat.  Add the chicken thighs and brown on both sides, about a minute per side. You may need to do this in batches.  Place the chicken thighs in the baking dish, careful to not overlap. Use more than one dish if necessary.  Top with the mozarella cheese (use as much as you like), and then with the sauteed mushrooms.

Cook for 30 minutes.

 


Chicken Marsala Redux

I’ve made this recipe for chicken marsala 3 or 4 times now, and I still can’t believe how incredibly delicious it is. It’s probably the best thing I’ve made. I have the link to the recipe at epicurious in another posting, but I’ve decided to post it here as well and link it from my favorite recipes page.

Today I forgot to salt the chicken – but the sauce was so rich in flavor that it didn’t really need it. I also accidentally added a half a cup of white wine, but that only meant I had to boil it a bit longer. I used dried sage, which I hadn’t used before, and I think it probably made it even better.

Here is the recipe as I made it:

1 small shallot, finely chopped
5 Tbsp. unsalted butter
8 oz sliced mushrooms
a dash of dried sage
a dash of black pepper
1/4 tsp. salt
flour
2 lbs skinless, boneless chicken thighs or breasts
2 Tbsp. olive oil
3/4 cup of water
1 3/4 tsp. Better than Bullion chicken base
1/2 cup white wine
1/2 cup plus 2 Tbsp. Marsala wine
2/3 cup heavy cream
1 tsp. lemon juice

Melt 3 Tbsp. butter in a large skillet and add shallot. Cook over moderate heat until golden, about 1 minute. Add sliced mushrooms, salt and pepper. Cook until mushrooms are golden and the liquid has evaporated, 6-8 minutes. Remove from heat.

Turn oven to 200F

Put flour in a shallow bowl. Put chicken between 2 sheets of plastic wrap and pound until about 1/4″ thick. Dredge in flour. Set aside.

Heat 1 Tbsp. butter and 1 Tbsp. oil in a large heavy skillet over medium-high heat. Sautee first batch of chicken on both sides until golden and cooked through, about 3 minutes per side for chicken thighs. Place the chicken in a shallow pan in the oven. Dry the skillet with paper towels and add another Tbsp. of oil and butter. Melt and sautee the rest of the chicken. Put it in the oven.

Deglace the pan with the white wine. Add marsala wine, bring to a boil and cook for 30 seconds. Add water, chicken base, cream and mushrooms – boil, stirring occasionally, until the sauce is slightly thickened, around 10 minutes. Add lemon juice, 2 Tbsp. wine and a sprinkle of dried sage.
Serve sauce over chicken.