BBQ Chicken Marsala with a small twist
Well this is one of those savory Italian dishes we just love to repeat, give it a try you will not regret.
Ingredients
- 2 kg - 4.4 lbs chicken breast
Brine
- 1 L / 2 cups water
- 1 tbsp sea salt
Sauce
- avocado oil for frying
- 150 g - 5 oz Prosciutto 2 thick slices
- 800 g - 28 oz brown button mushrooms
- 1-2 Clove of garlic or more if you are inclined
- 370 ml - 12 fl oz dry Marsala wine
- 1,5 L - 6 cups chicken broth
- 1,5 L - 6 cups L heavy cream
- Salt and pepper to taste
Instructions
- brine with saltwater the chicken breasts using the meat injector
- pour the remaining saltwater onto the chicken breasts
- cover them and let them rest for 1 hour
- have the bullet smoker running at 105℃ - 221℉
- add the chicken breasts in the smoker
- close the lid and add some applewood to the briquettes
- cook the chicken breasts until internal temperature reaches 55℃ - 131℉
Sauce
- cut the prosciutto into small cubes
- take the cast iron skillet running at medium low temperature and add avocado oil
- add the prosciutto until it gets crisped
- take the prosciutto out of the pan and into a small bowl
- raise the temperature to screaming hot
- add avocado oil and the chicken breasts to get some crust
- reduce the temperature
- add the mushrooms to fry them
- add the minced garlic until it's fragrant and mix it in with the mushrooms
- take the mushrooms off the pot
- deglaze the pan with dry Marsala wine
- once the alcohol has evaporated add in the pot the chicken broth and the heavy cream
- bring it up to a boil and let it reduce so it thickens up
- once the sauce is ready add the chicken
- add the prosciutto
- add the mushrooms and garlic
- give it a quick mix and let it shimmer until the chicken is fully cooked
- ready to serve