An Additional note to my Chicken Marsala for One Recipe

 https://blueskyahead.blogspot.com/2020/11/chicken-marsala-for-one.html

I made this again a month ago, and I was not impressed.  So I made it again tonight.  Here is the secret to get a robust flavor in your sauce.

My notes:  In the above recipe I reduced the sauce to 1/3 concentration.  Now I only used half of the chicken, so if you serve two, or want leftover, you should double the sauce recipe..  

When my pasta was done, I put it in a calandar and quickly sauted some chopped garlic in olive oil with salt and pepper.  About 2 minutes.

Top the pasta with the mushroom mixture.  Chicken next and top with the sauce.

This was clearly much like I experienced at Romano's Macaroni Grill in NE Harrisburg, PA.  

Chicken Alla Cacciatora with Williams Sonoma All-Clad Gourmet Plus Slow Cooker, 7 Qt with All-in-One Browning

 I have doubled this recipe.

• Williams Sonoma

All-Clad Gourmet Plus Slow Cooker, 7-Qt. with All-In One Browning

I prepped everything so I didn't have to stop along the way. 

I seasoned the chicken , and browned the chicken legs in batches (375 degrees).  I sautéed the. onions, garlic and oregano in the same pot (325 degrees).  I simmered the sauce in the pot using the browning option (275 degrees).  I added the chicken, and set it to the slowcook option,  on high for 2 hours.

  

Chicken Alla Cacciatora

Serves 4

2 TBS olive oil

4 TBS butter

1 (3 1/2-4 lb.) chicken cut-up

Salt and pepper

1 medium white onion, chopped

1 clove garlic, minced

1/2 lb. fresh mushrooms  (whole if small, quartered if large)

3/4 cup of red Chianti

2 TBS brandy

1 cup chicken broth

4 ripe tomatoes, peeled, seeded and chopped, or 1 (1 lb.) can of tomatoes, drained & chopped

1/2 tsp. dried oregano

1 TBS chopped fresh basil

In a deep frypan, over medium heat, heat the oil and 2 tablespoons of the butter.  Sprinkle the chicken with salt and pepper and evenly brown.  Transfer the chicken to a bowl, keep warm.  Pour fat from pan.  Add 1 tablespoon of the butter to the pan and cook the onion and garlic, stirring for 3-5 minutes, or until soft.  Transfer to the chicken bowl. Add the remaining 1 tablespoon of butter and mushrooms and cook for 2 minutes.  Transfer to the chicken bowl.  Add the wine and brandy to the pan, scraping the bottom to mix in brown particles.  Simmer to reduce the liquid by half.  Add the broth, tomatoes, oregano and basil and simmer for 15 minutes, covered.  Return the chicken, onion, garlic and mushrooms to the pan.  Simmer covered for 20 minutes, then uncovered for 10 minutes, or until chicken is fork tender.  Taste for seasoning.  Serve with rice, pasta, or plain boiled potatoes.