Wow. It’s been a bit since I made a marsala, and this one really, really hit the spot tonight. Shallots, perfectly mellowed in this creamy sauce. As a huge fan of bone-in, skin-on thighs that get browned a bit a in the pan before kicking up the flavor with a sauce, I’m pretty much obsessed with crispy chicken skin. It all started with Chicken Cacciatore. And this recipe does it just right.
Creamy Chicken Marsala
via the view from great island
6 skin-on, bone-in chicken thighs
2 tbsp olive oil
1 lb small mushrooms, I used white button, cremini would be great too
3 Tbsp butter, divided
2 large shallots, peeled and finely chopped
3 cloves garlic, peeled and minced
1/4 tbsp ground thyme
3/4 cup Marsala wine (or dry Sherry)
3/4 cup heavy cream
salt and freshly cracked black pepper
chopped parsley for garnish
Preheat the oven to 375F. Wipe the mushrooms with a damp cloth. Cut off the ends of the stems, and quarter them (you can halve the small ones). Heat a heavy oven-safe skillet over medium high heat until quite hot. Brush the skin side of the thighs with a little olive oil and, when the pan is good and hot, but not smoking, brown the thighs, skin down, for about 5-10 minutes, or until they have a nice brown color. Remove them to a plate.
Wipe out any burnt bits and add 2 Tbsp of the butter to the pan. Saute the shallots for about 5 minutes, then add the garlic and cook for another 2 minutes. Add the mushrooms to the pan and saute for another 5 minutes, stirring often, until they start to shrink and brown. Add the wine to the pan and turn up the heat and let it reduce down a bit (about half). Add the cream and thyme to the pan and mix well. Season to taste with salt and pepper and finish the sauce by stirring in the last bit of butter.Nestle the chicken thighs back into the pan, spooning the sauce over them a bit as well. Bake the thighs for about 20 minutes, or until cooked through. Serve hot with a sprinkle of fresh parsley.
Happy Friday! Here’s a gorgeous shot of one of my favorite types of little nuggets:
Check out the full collection of images from Alex Neary.
And here’s a little more link love from around the internets:
Crushing on these striped sneakers for spring.
A fantastic piece on the problem with ‘fat talk.’
The cutest coasters. West! West! West!
I’m gravitating toward blue this season, and this little piece is high on my wish list.
And it comes with a little surprise!
So excited to possibly cross this one off my bucket list.
I may have quite a few actual tattoos, but I love these shiny temporary ones.
Have a lovely weekend! xoxo.
I don’t have much of a sweet tooth and I’m not much of a baker, but wow! these muffins are delicious. My husband has taken up a few hobbies lately, both pickling and baking. The moment he told me he was making these, I said, “they’re going to taste like carrot cake.” And he laughed. But guess what?! They taste like a perfect, light, fluffy, declicious muffiny carrot cake breakfast-magic. I’m totally in love. Again.
Sweet Potato Muffins
via melanie cooks
2 cups flour
1 1/2 cups sugar
2 tsp cinnamon
1 tbsp baking power
1 tsp salt
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups mashed sweet potatoes
Preheat the oven to 375 F. In one bowl, mix the flour, cinnamon, baking powder and salt. In another bowl, mix the egg, sugar, oil, apple sauce and sweet potatoes. Pour wet ingredients into dry ingredients and mix until combined. Line the muffin tin (12 cups) with paper baking cups. Put the muffin mixture in the muffin cups. Put the sweet potato muffins in the oven and bake for 25 minutes.
So delicious when served hot and fresh from the oven, but these muffins stay fresh and sweet for days!
Great box this month! Talk about pay it forward. I gave away a beauty blender last month, and bam! One shows up in the mail. Fate definitely wanted me to try this. And I love it!
- Gilchrist & Soames Spa Therapy Body Wash I’m not much of a body wash person. I’ve been using these great soaps for a while now, but the spa-like scent of this one was a nice little vacation from my usual.
- Beauty Blender with cleanser LOVING this. After being so-so for year on foundation brushes, beauty blender is the one. I’m sold! It applies my foundation in a lighter, more natural way, but I still get the coverage I want. And I love the little solid cleanser it came with, easy to use and keeps it in good shape.
- theBalm Read My Lips Lip Gloss in Rose Pink Great scent. Great texture. The particular shade wa a little soft for my taste, but I’m betting the scarlet red or fuchsia will be perfection.
- BeeKind Conditioner I really like the BeeKind products. I have the body lotion and it smells delicious, and this has the same great smell! It’s pretty light in texture, great for lighter weight hair, but I think I prefer something a little thicker most days.
- Juice Beauty Blemish Clearing Cleanser Juice is another great beauty brand. It’s organic, and incredibly effective. The cleanser has a bright fruity smell, with the slight under-tone of vinegar. It left my skin super clean and feeling great. Perfect for my slightly oily t-zone and occasionally breakout prone skin. I would definitely use it again.
Want to try BirchBox? Sign up here.
Veggie packed, gluten-free (or gluten light, dending on your enchilada sauce), rich, cheesy, spicy magic! The satisying texture of a lasagna with a southwestern bite. This is my kind of comfort food!
Mexican Inspired Casserole with Roasted Corn & Peppers
via a pinch of yum
2 red bell peppers
2 green bell peppers
1 jalapeno or 2 chipotle peppers (optional – just for more kick)
½ red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
salt to taste (about 1 teaspoon)
2 cups shredded cheese (I used a cheddar & pepperjack blend)
10 medium corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro, guacamole, or sour cream for topping
Dice the peppers and mince the onions. Heat a large nonstick skillet with a little bit of oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and stir, rest, stir, rest until you get a nice browning on the outside of the peppers. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
Grease a 9×13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread. Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, all the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese. Cover with foil and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted (I broiled mine for the last 3 minutes to get the top nice and bubbly). Serve with guacamole, fresh cilantro and sour cream!
Happy Friday! I hope your week was lovely. We went to the gorgeous wedding of a friend last weekend, it was so lovely! A beautiful venue overlooking the water here in Seattle. Lots of friends and dancing (and laughs!).
Here’s a little link love for the weekend:
Love all the color in these rooms!
A little allergy tip for parents.
Drooling over this gorgeous necklace.
Great response from sharp young woman.
This super cute planter in my favorite color. Might be the perfect gift for spring.
Four fab tips on maximizing productivity.
Loving this Palm Print. I think I’m ready for warmer weather.
Have a lovely weekend! xoxo.
Sometimes I just don’t have it in me. Sometimes I’m craving something but I want it now and it’s time for a few shortcuts. Wonton soup is one of those things I crave all the time, but with order minimums, there’s only so many times I can order take out and be left with a bunch of other stuff in the fridge (although the husband never minds). I was having another one of those cravings this weekend, grabbed a bag of pre-made wontons, and tossed a few things I had in the fridge and freezer in. Voila! If I did a little more shopping before hand, I might pack this with some more veggies, like bok choy, carrots, broccoli, maybe a bit of cilantro. This is a great base for so many options. Easily made vegetarian or vegan too, subbing out the fish sauce, chicken broth and opting for meatless wontons. Endless possibilities!
Five Minute Wonton Soup
inspired by the view from great island
4 cups chicken broth
3 cups water
1 tablespoon fish sauce
1 tablespoon soy sauce (or tamari)
1 tablespoon rice vinegar
1 package wontons (I used Trader Joe’s frozen chicken cilantro mini’s)
1/3 cup very thinly sliced mushrooms
1/4 cup thinly sliced scallions
Bring your stock and water to a low boil, stir in the fish sauce, soy sauce and rice vinegar. Toss in the wontons and let cook for about a minute. Add the mushroom and cook for an additional minute, until the wontons are just done. Remove from heat and stir in in the scallions. Serve hot!