January 2010

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« HERB-ROASTED RED ONIONS | Main | ROASTED APPLE SAUCE WITH CINNAMON & CARDAMOM »

Comments

Matthew

I am a first time commenter. I have read your blog for a year. I appreciate it. Good work.

Julie

Looks so yummy... especially the shrooms.

susan

hi grant! that looks delicious. i've never had chicken marsala before.

Simon

I completely empathise with your opening comments, especially the slightly later "I was in a chickeny mood and liked the idea of a simple wine based pan sauce" as that sums up my attitude to food much of the time: I've got an idea in my head of the basis of what I want to do, but I may be looking for inspiration, or just practical detail from elsewhere.

Your site here is just about an exception for me though: I've made your Toulouse sausaage stew a few times now, and will be doing so again soon as the winter nights draw in here in England.

I've also made the the superb Chicken & Sweet Potato Chili - though never quite to recipe (sorry, but I guess I'm illustrating your point somewhat), since I've no idea what a "chipotle pepper in adobo sauce" would look like even if it jumped up and burned me on the tongue, and I always seem to have chicken thighs in rather than breasts (which I like the texture of for a stew-like dish) so I wind up making it a little differently anyway.

Thanks for the inspiration - that's what I love about cooking - an idea from here, one from there, and you've got something you can call your own, if only to your friends.

Kamla

Your dish looks so bootilicious. Could you make one for me pleez

Meeks

Hi! I can't wait to make this - I just bought the marsala wine today and plan on making it next week. I'm new and am loving it so far :)

erin

Made this for my mother in law last night. Such a perfect recipe!!

Shayne

oh baby this looks good. I too spend way too much time reading blogs and rarely do I make what I find but I think that I will add this to next weeks menu now because it looks so good and I just happen to have a bottle of marsala in the cupboard. stay tuned...


see what you started.

Elle

I just made this tonight and I love it-nice and sweet and the crimini mushromms are wonderful. Pancetta is a nice touch as well. This recipe is a keeper-thanks!!

Margie in Santa Rosa

I just have to comment on this recipe. I have been making this dish for many many years, but have had to give it up do the fact that my recent husband is allergic to mushrooms. So, while he was out of town I searched for the perfect chicken marsala recipe. This one made me cry. Ok, I know I'm a huge foodie...well, not that HUGE. But sincerely this recipe is the bomb. The two main ingredients that I felt set them apart was the addition of tomato paste (gave enormous depth and richness) and the Sweet Marsala, versous dry marsala. I also used my own chicken stock. Again, thank you! This was the first time I've ever responded to a recipe and I'm on the web almost everyday looking for new ones. IT WAS THAT GOOD. PS...I served it with Tyler Florences recipe for garlic rosemary infused mashed potatoes...to die for!

Grant

Matthew - Thanks for commenting!

Julie - Yes, the shrooms are such a great part of the dish.

Susan - if you've never had it, definately give this a try.

Simon - I'm so glad you like the recipes. I love hearing that people make them and enjoy them.

Kamia - I sure will.

Meeks - I hope you enjoy the dish, thanks!

Erin - Oh thanks a lot. I hope she liked it.

Shayne - seriously. Who knew that chicken marsala would get so many people talking.

Elle - Thanks a lot. Definately make it again. I love the pancetta in it.

Margie - Thank you so much. Yeah the addition of the tomato paste really makes it substantial. I'm glad to hear that you too love Tyler. I really find most of his recipes very reliable. The potatoes sound great.

d

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