SPIEDIES RECIPES
CHICKEN MARSALA – INSTANT POT RECIPES
I can never pass up this classic Italian dish. Maybe it’s the melty mushrooms. Maybe it’s the dark, rich, wine-based sauce. Whatever the case, it’s extra delicious when made in the Instant Pot.
Provided by Jeffrey Eisner
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Coat the chicken in the flour mixture and set aside.
- Place the olive oil and 1 tbsp of the butter in the Instant Pot. Hit Sauté and Adjust to the More or High setting and heat until the butter is melted.
- Working in batches, sear the chicken for 1 minute on each side until very lightly browned, remove the chicken with tongs, and set aside on a plate. Leave any excess oil in the pot for more flavor.
- Melt the remaining 3 tbsp of butter in the pot—no need to wipe out any oil or flour left behind. Add the shallot and garlic and sauté, scraping up any browned bits from the bottom of the pot, for 2 minutes, then add the mushrooms and sauté for another 2 minutes.
- Add the wine and give a final scrape to be sure the bottom of the pot is cleared. Add the chicken broth, then put the chicken back in the pot.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
- Meanwhile, combine the cornstarch with 1 1/2 tbsp cold water to make a slurry. Set aside.
- Remove the chicken to a serving platter and set aside, but leave the sauce in the pot. Hit Keep Warm/Cancel and then hit Sauté again and Adjust to More or High.
- Once bubbling, immediately stir the cornstarch slurry into the sauce. Hit Keep Warm/Cancel to turn the pot off immediately.
- Pour the sauce over the chicken and serve.
CHICKEN MARSALA – INSTANT POT RECIPES
I can never pass up this classic Italian dish. Maybe it’s the melty mushrooms. Maybe it’s the dark, rich, wine-based sauce. Whatever the case, it’s extra delicious when made in the Instant Pot.
Provided by Jeffrey Eisner
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Coat the chicken in the flour mixture and set aside.
- Place the olive oil and 1 tbsp of the butter in the Instant Pot. Hit Sauté and Adjust to the More or High setting and heat until the butter is melted.
- Working in batches, sear the chicken for 1 minute on each side until very lightly browned, remove the chicken with tongs, and set aside on a plate. Leave any excess oil in the pot for more flavor.
- Melt the remaining 3 tbsp of butter in the pot—no need to wipe out any oil or flour left behind. Add the shallot and garlic and sauté, scraping up any browned bits from the bottom of the pot, for 2 minutes, then add the mushrooms and sauté for another 2 minutes.
- Add the wine and give a final scrape to be sure the bottom of the pot is cleared. Add the chicken broth, then put the chicken back in the pot.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
- Meanwhile, combine the cornstarch with 1 1/2 tbsp cold water to make a slurry. Set aside.
- Remove the chicken to a serving platter and set aside, but leave the sauce in the pot. Hit Keep Warm/Cancel and then hit Sauté again and Adjust to More or High.
- Once bubbling, immediately stir the cornstarch slurry into the sauce. Hit Keep Warm/Cancel to turn the pot off immediately.
- Pour the sauce over the chicken and serve.
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Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire.
I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you’ve got the marinade made, simply cut the meat — chicken or beef, lamb or pork — into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Calories 256 per serving
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Reviews 5
Total Time 5 minutes
Calories 256 per serving
- Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
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