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Chicken Marsala Fettuccine

Posted: Friday, Jan. 18, 2013

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Chef Troy Gagliardo

Chef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including designing and developing his all-grilled restaurant concepts, a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers and competed in the Iron Fork competition both years. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season.For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple approach directed toward the home-cook/viewer.His feature on Rising began in August of 2007, and since has become the most anticipated part of the show. During that time Troy has prepare over one thousand of his creative original recipes live on-air and has made several cooking appearances on the night time show, WCCB News Edge. Chef Troy teamed up with The Fresh Market as a sponsor for “Troy’s Everyday Eats" in April of 2011. Troy shops each week at The Fresh Market for the ingredients used on the show, he says, "The Fresh Market sponsorship is something I have pursued for a long time. I love shopping at their markets because everything is always so fresh. They have a large variety of organic and sustainable food options. As a consumer and chef, I couldn't ask for anything more". Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

Simple is always better; and classic dishes like chicken marsala can be made in the most simplest of ways. Most classical dishes that folks love came from humble beginnings and a clean modest approach.

But even the classics can be flipped around a bit to make the dish even more practical. Take this chicken marsala dish for example. Chicken marsala found in most Italian-American restaurants are made with chicken breast, this recipe calls for the tastier chicken thigh.

The quick and simple sauce doubles as a pasta sauce, because every chicken marsala deserves a side of fresh pasta. Give this one a try and use the freshest ingredients you can find.

Chicken Marsala Fettuccine

• 6 Each-Chicken Thighs-boneless, skinless
• 12 Skewers
• To Drizzle-Olive Oil
• To Taste-Chef Troy’s Spice Mix-Salt/Black Pepper
• 2 Tablespoons-Unsalted Butter
• 8 Ounces-Cremini/Shitake/Oyster/Button Mushrooms-quartered
• 3 Each-Fresh Thyme Sprigs
• ½ Cup-Dry Marsala Wine
• 2 Cups-Heavy Cream
• 3 Tablespoons-Fresh Parsley-leaves only chopped
• 1 Pound Pasta-fresh or dry
• To Garnish-Parmesan-grated

Directions

1. Cook pasta according to package instructions, drain and rinse with cold water.
2. Toss with a little oil to keep from sticking.
3. If using fresh pasta, bring a large pot of water to a boil and add a large pinch of salt.
4. Drop pasta after adding cream to sauce so it will be ready in time to add to sauce.
5. Skewer each chicken thigh with two skewers each.
6. Lightly oil and season with Spice Mix.
7. Preheat dutch oven/skillet to medium high heat, add thighs and sear on both sides.
8. Remove chicken before completely cooked and place on a plate.
9. In same pan melt butter over medium heat, add mushrooms and thyme.
10. Season with Spice Mix and cook until just cooked through, 5 minutes.
11. Add chicken to mushrooms plus any residual juices and marsala wine.
12. Cook to slightly reduce marsala, about 2 minutes and add heavy cream/1/2 the parsley.
13. Cook until sauce slightly thickens, remove chicken and add cooked pasta.
14. Toss to coat pasta, plate, top with chicken, garnish with pasta and serve.

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