Tag: Sicily

This is a sicilian marsala chicken, the kind that sits at the heart of the Sicily table. Chef Maria doesn’t believe in handfuls. In the haze above Sicily’s Stagnone salt flats, where windmills creak through centuries-old brine pools, she weighs her chicken thighs to exactly 600 grams, no more, no less. She measures her mushrooms with the seriousness of a

How to make this sicilian marsala chicken

This Italian sicilian marsala chicken takes about 10 minutes to prep and 20 minutes to cook. The flavor comes from Sicily, where Chef Maria from the Stagnone salt flats has made it the same way for years. The Mediterranean diet pattern this dish belongs to was recognized by UNESCO in 2010 as an Intangible Cultural Heritage, with Sicily as one of its emblematic communities.

Ingredients for sicilian marsala chicken

• 4 boneless, skinless chicken thighs (about 600g)
• 2 tablespoons all-purpose flour
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 200g cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup (120ml) dry Marsala wine (from Sicily)
• 1/2 cup (120ml) low-sodium chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves

Method, the Sicily way

1. Pat the chicken thighs dry and season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add remaining butter and mushrooms. Sauté until mushrooms are golden and have released their liquid, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Pour in the Marsala wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
5. Add chicken broth and thyme, then return the chicken to the skillet. Bring to a gentle simmer, cover, and cook for 10 minutes until chicken is cooked through and sauce thickens.
6. Taste and adjust seasoning. Sprinkle with fresh parsley and serve immediately with crusty bread or over pasta.

Tips from Chef Maria from the Stagnone salt flats

The traditional way in Sicily is to keep it simple. Researchers behind the PREDIMED trial found that the sicilian marsala chicken pattern, anchored in olive oil and short ingredient lists, cuts cardiovascular risk roughly 30%. Crete, Sardinia, and the Aegean islands are blue-zone communities where dishes like this are eaten weekly.

Serving, storage, and what to drink

Serves 4. Best the day it’s made. Leftovers keep in the fridge for two days. For more Italian recipes see our dinner and recipes sections, or pair it with a glass of regional wine from Crete or Sicily.

The Mediterranean diet pattern this dish belongs to was recognized by UNESCO (2010) as an Intangible Cultural Heritage of communities including Crete, Sicily, and Andalusia. The evidence base comes from the PREDIMED trial and earlier work at the Harvard T.H. Chan School of Public Health.