Roti Chicken Marsala

[John Sp]

Hello All,

This is just a quick post of a meal I made over the weekend. A while back we went to an Italian restaurant and I ordered Chicken Marsala which I really enjoyed. The dish is traditionally made with breaded boneless chicken but I figured I would try the sauce on some bone in bird cooked on the OTG Rotisserie. Below are a few pics of the proceedings.

Birds Dry Brined, Soaked, Rinsed, and rubbed with EVOO, Rosemary Garlic Seasoning, and Lemon Pepper


Beginnings of the Marsala Sauce - Baby Bellas, Sauteed in Bacon Fat with Some Chopped Garlic


Birds on the OTG, with Some Foil Wrapped Bakers (EVOO & Montreal Steak) in the Basement - Running at 400F


Finishing the Marsala Sauce with Marsala Wine, Chicken Stock, and Butter


Birds Resting after Reaching 170F Internal


Plated with Steamed Broccoli​

This turned out really good. The Marsala sauce recipe was a take on one provided by Robert Irvine. The flavor was good but not at all like what I had in the restaurant. Dry brining the bird was a good technique that yielded a very tender and juicy product. I will definitely use that again (maybe for our TG bird). The family enjoyed the meal which turned out to be a sort of fusion of Italian and BBQ. Thanks for looking...

Regards,

John

 

[ChuckO]

My goodness John, that looks fantastic

 

[Robert-R]

Now that's a chicken dinner! Haven't had Chicken Marsala in years... gotta give your recipe a try. Soon!

 

[Pat G]

Looks outstanding John!

 

[Rich Dahl]

Looks fantastic John, haven't had chicken Marsala in a long time. That plated shot is calling my name.

 

[Barb D]

I already have my name on that plate of food, Rich will have to wait. John, that is one fantastic cook.

 

[Cliff Bartlett]

Great looking meal John. That Marsala Sauce looks wonderful.