Get the Now Eat This host’s healthy take on the tasty Italian classic
On this weekend's series premiere of Now Eat This, host Rocco DiSpirito shared lots of good-for-you recipes and tips to cut calories from some of America’s favorite meals. Below is his healthy take on one of my favorite dishes: chicken Marsala.
1 (3 1/2-pound) chicken, cut into 12 pieces (breasts split and halved, thighs halved, 2 drumsticks, 2 wings)
Freshly ground black pepper
Olive oil cooking spray
1 cup sliced onion
24 cremini or baby bella mushrooms, quartered
1/2 cup plus 2 tablespoons sweet Marsala wine
1 teaspoon fresh thyme
1 cup fat-free, reduced-sodium chicken broth
Preheat the oven to 350°F.
Place chicken on a clean work surface and season with salt and pepper. Coat a large nonstick skillet with nine seconds of cooking spray. Heat over high heat, add chicken skin-side-down, and cook until browned, about three minutes; turn pieces and brown for about three minutes on the other side; place chicken on a plate and set aside.
Pour oil and rendered fat out of the skillet. Turn the heat to medium, add onions, and cook until soft, about five minutes. Add mushrooms and cook for another five minutes, until soft.
Pull the skillet away from the heat and tilt it away from you. Pour Marsala into the skillet, move the skillet carefully back over the heat, and reduce Marsala by half. The wine may flame up; this is fine—just keep your hands and face away from the skillet during this step.
Add browned chicken and thyme to the skillet, and stir to coat chicken with onion and mushroom mixture. Place in the oven to finish cooking for about 15 minutes.
Remove the skillet from the oven and place chicken on a clean cutting board. Scrape sauce back into the skillet and remove the skin entirely from each piece.
Divide chicken among four plates. Everyone gets half a breast and half a thigh, two people get a drumstick, and two people get a wing.
Add chicken broth to the skillet with onions and mushrooms, place over medium heat, and bring to a simmer. Add any cooking juices from the cutting board to the skillet while scraping any browned bits from the bottom of the skillet. Simmer until broth is reduced to form a glaze-like sauce around onions and mushrooms, about two minutes. Spoon onions and mushrooms on and around chicken.
From NOW EAT THIS! ITALIAN by Rocco DiSpirito. Copyright (c) 2012 by Flavorworks, Inc. Used by arrangement with Grand Central Publishing, Inc.
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.