Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken
Ingredients Butter chicken 2 tablespoons ghee • 1 large yellow onion, finely diced • 2 pounds boneless, skinless chicken thighs, halved and patted dry • 1 cup canned tomato puree • 1/2 cup water • 1 tablespoon
It happens to all of us. We finish our commute after a long day of work with no idea what to have for dinner. All too often, I pop into the local supermarket and settle on a rotisserie chicken. And I settle.
Chef Isaac Toups dishes on a Cajun mainstay “Dirty rice is as common at the Cajun table as mashed potatoes and gravy is elsewhere,” says chef Isaac Toups, owner of Toups’ Meatery and Toups’ South and new
Making garlic confit is a great way to use up extra garlic, and it's as easy as slowly cooking the garlic cloves in oil. [Photos: Vicky Wasik] This article is for people who are looking for ideas about