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Transfer the pan to oven and cook for about 35 minutes, or until the chicken is cooked in the center and tender. Pour in stock and bring the liquid to a simmer. Add the marsala and cook until the liquid reduces to about half the volume (about 5 minutes). Cook, stirring frequently for about 3-4 minutes until the onions have softened. Return the cooked chicken pieces to the pan and add the tomatoes, onions and thyme. Set the pieces aside on a rack in the oven to drain. Working in batches of 2-3 pieces at a time, brown the chicken pieces on all sides, turning once, This generally takes about 10-12 minutes. Heat oil in a large, oven-proof heavy pan over medium-high heat. Season all sides of the pieces well with salt and pepper. Rinse the chicken pieces and pat dry with paper towels. Preheat oven to 400 degrees F (200 degrees C). 1 1/4 cups chicken stock, homemade or good quality prepared stock.2 red onions, peeled and sliced vertically into quarters.Grilled Chicken with Blackberry Sweet and Sour SauceĬooking with Fortified Wine Recipes Braised Chicken Marsala Recipe.Browned Butter Bananas with Orange-Brandy Sauce.Brandy and Mustard-Glazed Tenderloin Steaks.Filet Mignon with Peppercorn Mustard Sauce.Braised Pork Roast With Apple-Brandy Sauce.Brandy has a sweet aromatic taste and is widely used in desserts and baked goods. Double Mushroom and Marsala Cream Fettuccineīrandy is spirit distilled from wine and common varieties are Cognac and Armagnac.Sweet Mascarpone and Berries with Marsala.Some examples of recipes that use marsala are: The sauces are often made in the pan, reduced with pan drippings and then thickened with a little cornstarch. It makes a fabulous sauce for chicken breast or thinly sliced veal. Various types range from dry, semi-dry, to sweet and semi-sweet. Marsala has a light caramel and fruity taste and is very popular for Mediterranean sautés.

Chicken Breasts Stuffed with Mushrooms Sautéed in Madeira Sauce.

Grilled Chicken With Wild Mushrooms and Madeira Sauce.

Baked Ham with Mustard, Madeira and Marjoram.

Filet Mignon with Mushrooms and Madeira.

It is ideal for adding to braised mushrooms and vegetables. Madeira is a rich fortified wine with a toffee-caramel taste.

Slow-roasted shoulder of pork with sherry-roasted parsnips.

Filet Mignon with Sherry-Mushroom Sauce Recipe.

The two Sherry styles that are mostly widely used are Oloroso and Amontillado. The complexity and its sweetness make it ideal for rich desserts, trifles and savory meat dishes. It is also widely used in Asian stir fry dishes as a substitute for Chinese wine. It can be used to make sauces and can be added to soups and stews. Sherry has a complex nutty flavor, and can be sweet or dry.

Glazed Rolled Shoulder Of Lamb With Apple And Pine Nut Stuffing.

Garlic and Pepper Crusted Tenderloin Steaks with Port Sauce.

Pork Medallions with Port Wine and Dried Cherry Sauce.

Rosemary Pound Cakes with Port-Soaked Dried Fruits.

Grilled Beef Panzanella with Port Wine Vinaigrette.

Roasted Beef Steaks with Port Wine Mustard Sauce.

Beef Tenderloin with Port and Blue Cheese Sauce.

Chiffon Cake with Port Wine and Raspberry Sauce.

Pepper Steak with Port-Wine and Mushroom Sauce.

Brined Pork Chops with Blackberry Port Sauce.

Turkey Breast Cutlets in Port Wine Sauce.

Seared Duck Breast with Ruby Port Sauce.

It goes well with prunes, apricots and other dried fruits.

It is suitable for meat-based casseroles, baked goods and for desserts. Port has a rich sweet taste and is made from red wine, unlike most other fortified wines. Source: Public Domain Pairings with Fortified Wines Cooking with Port Fortified wine is ideal for marinades and sauces, especially with chicken, pork and mushrooms. Winetours are a great way to find relatively cheap fortified wines for cooking. The focus here is on main dishes, as decadent alcoholic dessert recipes have been covered in a previous article.

This article discusses the best way to use each of these fortified wines and provides some fabulous recipes to try. In the common fortified wines used for cooking such as Sherry, Port, Brandy, Madeira and Marsala. Imparted by wines and add to the color and aroma. The alcohol helps to tenderize meat when used as a marinade for barbecues, grills and roasts.įortified wines are fabulous in decadent desserts. Cooking With Fortified Wines - Port, Sherry, Brandy, Madeira and Marsalaįortified wines add an extra dimension to preparing main meals and desserts, sauces, marinades and dressings.