My previous article on beef stroganoff was outdated and in dire need of revision. So when Tyler sprung the "Thanksgiving surprise" and this week’s dinner plans were thrown into disarray, I reached for this ye old recipe and started hacking and slashing with my red correcting pen. I decided to stick with a slow cooker method (more commentary forthcoming on why I may not in the future). However, in this rendition, I incorporated rich semi-gelatinous white beef stock, dried and fresh mushrooms, blond roux, and freshly ground mustard seed.

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One of the joys of cooking is the opportunity to work hands-on with new or unfamiliar ingredients.  This week  I wanted a mild side-dish to accompany the leg of lamb; I also knew I wanted Greek flavors, mushrooms, and a carbohydrate in risotto-style or something very similar.  Off I went to the farmer’s market, which coincidentally has a booth selling exotic foods imported from Greece.  There I sampled and bought a wonderful 6 oz hunk of Kasseri, a type of cheese which I had never tasted before.  From Whole Foods I also bought whole wheat orzo and (on a whim) truffle oil, the latter of which is also foreign to my pantry.  Thus began my grand experiment!

The dish came together like this:

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Chicken Marsala

Modern chicken marsala is usually prepared using chicken breast, which is then butterflied or pounded with a mallet.  However, I find the richness and sweetness of the marsala wine perfectly complement the depth of flavor in dark meat; chicken thighs are also conveniently the right thickness for this dish.

4.64 lbs chicken thigh
1 lb 9.8 oz mushrooms, sliced
1 shallot, minced
1 clove garlic, minced
homemade chicken stock
Florio sweet marsala wine
Ruffino Orvieto Classico 2008

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