Marsala-Marinated Chicken With Roasted Vegetables

Good recipe. Rather than discarding the flavorful marinade with all that good wine, I'd reduce it to about 2/3rd its volume to serve on the side as a sauce.

There is no reason you can't wash a plastic bag and re-use - I do it all the time. They have their uses and re-uses.

After all the discussion of the plastic bag issue, how about the food? I cooked it. It's a really nice variation and I thoroughly enjoyed it. Read the article and the recipe: this is not your garden variety Italian restaurant version of this dish. You can find a standard recipe for that on NY Times cooking and many other places. This variation produced a moist and well flavored chicken with delicious vegetable accompaniment and a salad as well. Will make it again, throw in more shallots.

Stainless steel in the microwave is a little too much excitement for me.

Just off the top of my head, a simple non-reactive, low-sided glass bowl or baking dish would seem to do fine as a vessel for marinating meat, fish or fowl. The plastic bag seems wholly unnecessary.

Great Recipe... used potatoes, with carrots, sautéed the mushrooms separately, at Hubbies request (not sure why) , used the dressing as described, and boiled down the marinade as a previous user suggested.. Was wonderful.. That being said..... I think 4 comments tops, on the use of plastic should have been sufficient .... we get it... NOW... did any of you bother to cook the recipe, or are you still fuming?

I use a similar sized zip closure silicone bag (available from Amazon and other sources) for marinating foods. Much thicker matrial and a very secure closure. It washes easily and can be used much longer than a plastic bag.

Well I made it. It was great. I’m a hero in my house. But let me get this straight—you own glass bowls and you buy plastic bags to marinate? Why???

I haven’t made this yet but I’m concerned that the plastic bag to chicken ratio is a tad low. I will distribute across at least 3 bags, of course pre-used ones. Also this recipe clearly suffers from lack of butter, lard, cream, and bacon fat; I customarily start with a healthy mixture of this quadrad. Finally I highly recommend not reading the recipe before commenting.

Does any one know where to buy decent Marsala wine? I can only find the cheap grocery store brands and it is too sweet.

Super tasty. Came together quickly as a weeknight dinner. I marinated overnight, and did the marinade reduction for a sauce as others recommended, delicious! I doubled mushrooms and carrots. The marinade seemed very shallot-y for use as a dressing starter, so I used only 1/8c of reserved marinade, added cider vinegar and oil as directed, plus a couple of squeezes of fresh lemon juice and 1 tsp honey. Super good.

I made this exactly as written except for keeping the chicken in the oven along with the vegetables so that its skin crisped. With two cups of marsala in the marinade I do not think this is entering most people's rota, but it could be a lovely stress-free dinner party dish. I found its success relies on the vegetables, particularly the mushrooms: do not substitute another vegetable, do not use button mushrooms. A selection of posh mushrooms is key.

I was just thinking this for myself. What do you use? Would a 9x13 dish work so the chicken is all one layer... if that isn't necessary just a covered bowl?

Thank you all for calling out the NYT use of marinating everything in plastic bags, I've been sitting on the sidelines steaming about this issue for years. Btw, hot water and or heating plastic in the microwave causes some molecules to migrate onto your food (not very appetizing imho), Glass or stainless steel do not leave molecules on food, give it a try.

I made this last night. Followed the recipe exactly. Used ordinary liquor store Marsala. It was remarkably easy to prepare and remarkably good to eat. My guests loved it and asked for the recipe. I prepared everything an hour or so before I cooked the dish, so I marinated the chicken for 30 minutes at room temp and then put it, still in the marinade, in the refrigerator. I will make this again.