This is a take off I created based on the traditional Chicken Marsala dish I love to order out...As always, start with a large, lined crock... Add chicken to suit your family - I used 4 boneless/skinless breasts AND 5 chicken drumsticks since my boys like them. Then:
1 red onion sliced and scattered over chicken. In a small bowl combine the following:
1 c. Marsala wine (or port or other fortified wine)
1/4 c. water or chicken broth
1/4 c. balsamic vinegar
2 T good quality dijon mustard
2 T. Worcestershire sauce
1/2 c. sliced olives to suit
1 can artichoke hearts, drained
3/4 cloves garlic pressed or diced fine (I use pressed from tube to cheat)
shakes of Tabasco to suit
generous amount of ground pepper from grinder
Pour over chicken & onion in crock - cook on low 6-7 hours. Remove chicken, it'll be fork tender and can be left as is or cut/pulled from bone. Add a cornstarch slurry to sauce in pot, stir, cover and cook on high for 10-15 mins until thickened. Serve chicken over pasta of choice and top with thickened sauce from crock.
1 red onion sliced and scattered over chicken. In a small bowl combine the following:
1 c. Marsala wine (or port or other fortified wine)
1/4 c. water or chicken broth
1/4 c. balsamic vinegar
2 T good quality dijon mustard
2 T. Worcestershire sauce
1/2 c. sliced olives to suit
1 can artichoke hearts, drained
3/4 cloves garlic pressed or diced fine (I use pressed from tube to cheat)
shakes of Tabasco to suit
generous amount of ground pepper from grinder
Pour over chicken & onion in crock - cook on low 6-7 hours. Remove chicken, it'll be fork tender and can be left as is or cut/pulled from bone. Add a cornstarch slurry to sauce in pot, stir, cover and cook on high for 10-15 mins until thickened. Serve chicken over pasta of choice and top with thickened sauce from crock.
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