Friday, October 20, 2017

Chef Bolek's Italian Beef Sandwiches

The Chicago-Style Italian Beef Sandwich has been on Chef Bolek's "Bucket List" for a very long time.  It all began with a trip to Chicagoland.  I was visiting my sister and her family, and, we went to a place called Portillo's.  I had my first Chicago-Style Italian Beef sandwich there.  It was amazing.  

Fast forward several years later, and, my beautiful Angel bought me a roast from a local store.  My mind immediately turned to making Italian Beef Sandwiches out of that roast.  So, I did what I always do, and that is to set out and learn about what I am going to make.

The origin of the Chicago-style Italian Beef Sandwich appears to be somewhat lost to history, although there are some who claim to know how the sandwich came to be.  Generally speaking, the sandwich was created by Italian immigrants who came to Chicago to work in the stockyards.  They were only able to afford the tougher cuts of beef, which they would roast in a pan with beef stock.  Once the roast was cooked, they would slice it thinly, dip the meat back in the juices, and then pile it onto bread with some giardiniera (which is a relish of carrots, cauliflower, olives, and peppers in vinegar.  Once the sandwich was prepared, it would also be dipped into the juices).  If you want to learn more about the history of this sandwich, you can cheek out Thrillist or Amazing Ribs

I wanted to get to making this sandwich.  The recipe is relatively easy to make.  I created my own Italian style rub -- basil, oregano, garlic, onion, salt and pepper -- and then marinated the meat overnight.  The next day, I roasted the meat until it was medium rare and then set it aside as I strained the jus from the bottom of the roasting pan for the dipping.  After the beef rested, I sliced it thinly, piled it high on a bun and added some hand-chopped giardiniera.  The end result was as delicious as the sandwiches I had in Chicago.  
  

CHEF BOLEK'S ITALIAN BEEF SANDWICH
Recipe Inspired by Many Others
Serves a lot

Ingredients:
1 (4 to 5 pound) top sirloin roast, sirloin tip roast or other roast
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
1/2 tablespoon dried rosemary
1/2 tablespoon basil
1/3 tablespoon oregano
1/2 cup beef broth or stock, plus more for jus
1 bottle of giardiniera, drained
Sub rolls

Directions:
1.  Prepare the roast.  Mix the garlic powder, onion powder, salt, black pepper, rosemary, basil and oregano.   Spread the rub over the roasts, making sure that all sides of the roast are covered.  Wrap the roast and refrigerate overnight. 

2.  Roast the beef.  Place the beef in a roasting pan.  Add 1/2 cup of beef broth or beef stock.   Preheat the oven to 300 degrees Fahrenheit.  Place the roasting pan in the oven and roast the beef until it is medium rare, about 145 degrees.  This will take about one and one-half hours.  Remove the roast from the oven and the pan.  Tent with foil and let it rest for 10 to 20 minutes.  

3.  Toast the rolls.  While the meat is resting, brush olive oil on the sub rolls and toast them for about one to two minutes under the broiler. 

4.  Prepare the giardiniera.  Chop the various vegetables in the giardiniera, until they are small pieces.  Place in a bowl and set aside.   

3.  Finish the dish.  Strain the juices from the roasting pan and set aside.  If you need more as an au jus, stir in some warm beef stock or broth.  Slice the beef into thin slices.  Dip the slices into the au jus and place on the bun.  Spoon over the chopped giardiniera over the beef and serve with a small dipping container of au jus.

ENJOY

Sunday, October 15, 2017

The Black Flag Flying Over Columbia

The Black Flag stands in direct opposition to the established norms.  That is a statement tat, as a fan of punk music, I would expect from Henry Rollins, the singer for the hardcore punk band that goes by that name.  However, the italicized sentence sums up Black Flag Brewing Company, a relatively new brewery in Columbia, Maryland.  

I have to admit that the name is catchy, because I am a big fan of the punk rock band, Black Flag.  When I saw the signs for the brewery, Black Flag, thoughts emerged In My Head about how I'm the One who would drive From Hell and Back to grab a Six Pack for a TV Party in a Padded Cell known as Room 13.  6 song titles and 1 album title in one sentence about getting beer.  Not to shabby.

With that out of the way, we visited Black Flag Brewing to check out the taproom and the beers.  The brewery is trying to keep from being type-cast in the craft beer world.  Its owner does not want to be known for a specific style of beer (for example, Sierra Nevada and its IPAs).  Thus, the ten taps that lie behind the bar have a range of styles including a blonde, Belgian saison, sour, breakfast stout, pale ale and a Double IPA, as well as seasonals like an Octoberfest and a pumpkin beer. 

The first beer I tried was the Mambo Sauce (which itself is a reference to the condiment found in Washington, D.C. area restaurants that is akin to a barbecue sauce.   Black Flag's Mambo Sauce is nothing like the bottles that might grace a restaurant table.  The brewery describes its beer as a "big tropical monster," with "huge juicy hop additions hidden behind smooth bitterness."  

The Mambo Sauce DIPA is pictured to the right.  The beer pours a golden-orange color, with a little haziness; but, it comes as advertised.  The aromatic elements are full of ripe citrus fruit, such as grapefruit, tangerine and lemons.   Those aromatic elements carry through to the taste of the beer, although they are couched in the malt tones, which add a little sweetness to the flavor profile of the beer.  The latter are the result of the brewers' efforts to smooth out the bitterness of the hops.  The effort to round out the bitterness represents, to a certain degree, the efforts to be non-conformist.  After all, most DIPAs push the bold hop aromas and flavors, not thinking too much about the malts.  

In the end, Black Flag Brewery illustrates the promise of the craft beer movement in Maryland: new  breweries open, creating beers that stand out on their own.  We will definitely be stopping in again ... very soon.  

ENJOY!

Saturday, October 7, 2017

Smoked Ribeye Roast

While the prime rib roast -- or standing rib roast -- is the king of cuts (in my humble opinion), that roast can be very difficult to find in grocery stores, especially outside of certain major holidays.  The roast is cut from the rib section of the cow, from the sixth bone to the twelfth bone.  The entire cut, from the bones, to the eye and the layers of fat, give rise to a cut of meat that is amazing delicious and expensive.  I love prime rib roasts, which are often my go-to recipe when I entertain.  (I almost never buy the entire seven bones of the roast, which is a lot of meat and very expensive.  I usually go with a roast that is about 3 bones or, at most, 4 bones).

Take away the bones, you have a large central muscle that runs through the roast, which is the ribeye roast.  For some reason, it is easier to find ribeye roasts than it is to find standing rib roasts.  My beautiful Angel recently bought a ribeye roast for me to cook or smoke.  I have been wanting to smoke a standing rib or ribeye roast for quite a while, so this presented an opportunity for a little experimentation and education.

A few months ago, I bought a book called Prime: The Complete Prime Rib Cookbook.  I have been wanting to use this cookbook and the ribeye roast presented the perfect opportunity.  The cookbook has a recipe for a smoked prime rib.  The recipe calls for the use of a standing rib roast.  While I did not have that roast, I decided to adapt the recipe for a ribeye roast.  I jettisoned the instructions for handling the bones and tying the roast with fresh herbs.   I also modified the instructions for the rubs, developing a two part rub based upon what I had in my spice drawer.  The first rub part is just freshly grounded black pepper and kosher salt.  The second part is a mixture of ground and dried herbs, with some ground onion and minced garlic.  


SMOKED RIBEYE ROAST
Recipe adapted from John Whalen, 
Prime: The Complete Prime Rib Cookbook, pg. 108-109
Serves 6 to 8

Ingredients (for the rib roast):
1 ribeye roast (about 4 pounds)
1/8 cup of extra olive oil (plus more if necessary)
2 tablespoons of freshly ground black pepper
2 tablespoons of sea salt or Kosher salt
1 tablespoon minced garlic
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 tablespoon granulated onion powder
1/2 tablespoon onion powder
3 chunks of hickory, oak or mesquite chunks

Ingredients (for the au jus):
1 cup dry red wine
2 cups beef broth
1 tablespoon unsalted butter
Coarsely ground black pepper
Fresh sea salt.

Directions:
1.  Prepare the rib roast.  About two days before the smoke, combine the salt and black pepper in a small bowl.  Apply the rub to the roast, making sure that the rub covers the entire roast.  Cover and refrigerate overnight. 

2.  Continue to prepare the rib roast.  In a small bowl, combine the minced garlic, dried thyme, dried rosemary and onion powders with the olive oil.  Add a little more oil to get the desired consistency if necessary.  Generously massage the meat with the garlic and herb rub so that it clings to the cap of the rib roast.

3.  Prepare the grill.  Prepare the fire to feature both direct and indirect heat with an average low temperature of about 300 degrees.  You'll wan tot make sure that you have a strong foundational layer of coals so that you can easily maintain the heat and smoke as you grill your prime rib.  While you prepare the grill, add the hickory or maple wood chips or chunks. 

5.  Smoke the roast.  When the fire is ready, at about 300 degrees with the coals lightly covered with ash, place the rib roast over the direct heat of the grill and sear each side, including the ends, for about 2 to 3 minutes each.  Transfer the rib roast over the direct heat and flip the rib roast to meat side up.  Take a handful of wood chips and throw them over the flame.  Cover the grill, aligning the air vent away from the fame so that the smoke pillows around the rib roast, and begin slowly roasting about 3 to 4 hours until the rib roast is charred and an instant thermometer reads 125 degrees.  For the first 3 hours of the grilling process, distribute handfuls of the hickory or maple wood chips about every 30 minutes or so.

6.  Prepare the au jus.  Combine the wine and broth and heat over medium low heat.  Whisk the butter.  Add salt and pepper to taste.

7.  Finish the dish.  Remove the rib roast from the grill and transfer to a large carving board.  Let stand for 10 minutes before carving, allowing the meat to properly store its juices.  

ENJOY!

Wednesday, October 4, 2017

Tugboat Brewing, R.I.P.

The year was 2007.  That was the first time I visited Tugboat Brewing Company.  I had traveled to the city of Portland, Oregon for work.  That work guaranteed that I would be in Portland for a few days.  After I finished my work, I would return to my hotel, the Benson, and take some time to think about what I would do for dinner and a drink.  The drink was almost always a pint of craft beer.  

I knew of Rogue Ales and I visited its Portland taproom.  I learned about Deschutes Brewing and ate at its brewpub.  I enjoyed both of those breweries,  their food, and their beers.  But, if one were to ask which Portland brewery was the most memorable, my response would have been Tugboat Brewing Company, with its slogan: Small. Powerful. Hardworking. 

The brewery opened in 1989 in a small hole in the wall on S. Ankeny Street.  One block up, turn left.  I remember the little storefront, with the neon sign.  I opened the door and was greeted by cigarette smoke.  It was thick.  It hung in the air, just as naturally as the books that lined the shelves on the wall.  Straight ahead was the bar, with the handles.  There were about half a dozen Tugboat handles, which was quite a feat for a brewery that had enough equipment to brew only one beer at a time.  The rest of the handles were "guest beers" from other breweries, both local and distant.  I was not there for the guest beers.  I was there for the beers that embodied the brewery.  Small.  Powerful.  Hardworking.  

I walked up to the bar, where there would be one or two other people sitting.  I ordered a Tugboat beer and tried to relax. I spent the time trying to forget about the work that brought me to Portland, while thinking about what I could do with my free time.  And, in between all of that, I kept thinking about how this small brewery kept going.  Pint after pint.  Day after day.  Year after year.  Until the end of August 2017.  

I'll be honest.  I don't remember the names of any of Tugboat beers.  I cannot describe any of the beers for you as I write this post. After all, it has been several years since I have been to Portland, Oregon. However, I can say that the beers were very good.  How do I know that?  The answer is simple: every time that I visited the City of Roses (Portland), I made a visit to Tugboat Brewing, sat down at the bar, and had a couple of beers.   

Recently, my parents were traveling through Portland.  I asked them to stop by Tugboat to buy me a new hat.  (The hat I bought on one of my trips was getting old.)  That's when I learned of the news.  Tugboat Brewing had closed its doors.  The issues had nothing to do with the brewery itself, but with the other tenants in the building.  Still, it is sad to lose a little spot where I gained some memories. I hope that the owners of Tugboat Brewing decide to revive their little brewery.  If they do, I'll make my way back to Portland.

ENJOY!

Saturday, September 30, 2017

Old Westminster Alius (2015)

When my beautiful Angel, Clare, and I visited Old Westminster Winery a couple of years ago, we heard people talking about an orange wine named Alius.  We asked about that wine.  Everyone said, "you have to try the Alius, but, it is so popular that you have to wait for it to come and even then it is only available to wine club members."  Well, needless to say, we became wine club members (not because of the orange wine, but because Old Westminster's other wines are very good).

Eventually, we were able to get a bottle of Alius and we recently opened it.  According to the winemakers, Alius is named after the Latin word meaning "something different."

The name fits the wine.  The Alius has been described as an "orange wine."  The color, texture and tannins come from the maceration process.  This is the process where the skin of the grapes comes in contact with the juice.   In the case of the Alius, the grapes are Pinot Gris and were grown on a rocky hillside in northern Maryland.  After the maceration, the wine was fermented with native yeast in stainless steel.  At the end of the process, the winemakers at Old Westminster Winery bottled 63 cases on April 25, 2016. 

The Alius pours an orangish hue as advertised.  The pictures really do not portray the wine's color very well.  The orangish hues had some amber and tangerine notes, depending upon the light. 

As the wine sits in the glass, there are notes of peach, pear and white nectarine in the area of the Alius.  Some of these notes carry through to the taste of the wine.  There is some tartness at the beginning, but as the wine opens and warms, the tartness recedes and the fruit flavors -- especially the white nectarine -- open up more.  The fruit becomes more mellow, with melon and honey notes becoming more present. 

The Alius is definitely an interesting wine, and, as it opened, it was a very enjoyable wine as well. This wine is available only to wine club members of Old Westminster Winery.

ENJOY!

Sunday, September 17, 2017

Broiled Lamb Hearts with Salsa Verde and Fresh Chickpea Salad

If you are looking for an economical cut of meat that is still very tasty, then you have to look no further than lamb heart.  At about $4.99 a pound (give or take a few cents or a dollar),  as compared to $9.99 or even $19.99 for other more popular cuts of lamb or beef, it is definitely worth a try.  The only thing is that you have to look very hard to find lamb hearts.  The average grocery store does not stock them.

Fortunately, I have found lamb hearts on occasion at a certain large grocery store that just happened to merge with an online behemoth.  I have cooked with this ingredient twice before.  My first dish was Khalyat Alkadba Wal Galoob (Fried Heart and Liver), which is a Libyan dish I prepared in connection with my Around the World in 80 Dishes challenge.  The second dish was Cuore di Agnello Brasata al Chianti (Lamb Hearts Braised in Chianti).  Both dishes were very good and have always left me wanting more.  

During a recent trip to said large grocery store soon to be owned by even larger online behemoth, I saw that it had lamb hearts.  I decided to buy them and try a more simpler preparation.  I was not going to prepare them in an ethnic style (although I did give that a thought for a moment).  I was not going to do anything fancy with a bottle of wine.  Instead, I decided that I would broil the hearts and try to find different ways to add contrasting and complementing flavors.  

I found a recipe for broiling lamb hearts on LiveStrong, which had a preparatory step that I did not know.  The recipe called for placing the lamb hearts in a bowl of salted water.  In other words, to do a brine.  The recipe did not provide any time limits for the brining of the lamb hearts.  I was also working only with slightly over a half of a pound of meat, as opposed to a twelve pound turkey.  So, I decided that, at most, a half an hour in the brine.  That half of an hour made an incredible difference.  Once cooked the meat was far more tender than my previous attempts and a little more flavorful.  After trying this preparation, I would strongly recommend a brief brine for lamb hearts because it will pay off in the end. 

Still, I only had lamb heart.  I needed something to go with that meat.  I pulled out my cookbooks and surfed the Internet until I came across two recipes from Michael Symon, the well-known chef who hails from Cleveland (which is also my hometown).  One recipe was for a salsa verde, which I thought would go well over the broiled lamb heart.  The recipe was for a Fresh Chick Pea Salad, which made a great side dish.  Both sides are very easy to make and helped to round out a complete meal. 

Now, I know most people are already turned off by the lamb hearts.  Unfortunately, we have been raised to only think about steak, like ribeyes, strip steaks, or burgers.  The supposedly more adventurous think about lamb shanks and rack of lamb.  But, it is in these often overlooked cuts of meat where one can find some true culinary joy. 


BROILED LAMB HEART WITH SALSA VERDE
AND FRESH CHICK  PEA SALAD
Lamb heart recipe adapted from Live Strong
Salsa Verde and Fresh Chick Pea Salad from Cooking Channel

Ingredients (for the lamb):
1/2 pound of lamb heart
1/4 cup of olive oil
1/4 cup of sherry vinegar
Salt
Ground pepper

Ingredients (for the salsa verde):
1 clove garlic, minced
1/2 shallot, minced
1 salt packed anchovy (or a teaspoon anchovy paste)
2 tablespoon salt-packed capers
Pinch red chile flakes
1/2 Fresno chile (or a Cubanelle or Anaheim chile)
1 lemon, zested and juiced
1/2 cup chiffonade fresh mint leaves
1/2 cup fresh flat leaf parsley, chiffonade
1/2 cup extra virgin olive oil, plus more for drizzling
Freshly cracked black pepper
Kosher salt

Ingredients (for the chick pea salad):
Salt
3 cups fresh chickpeas, shelled
1/2 shallot, thinly sliced
1/2 Fresno chile (or a Cubanelle or Anaheim chile)
Freshly cracked black pepper
Extra-virgin olive oil
1/2 cup freshly picked flat-leaf parsley
1/2 cup freshly picked mint leaves

Directions:
1.  Prepare the lamb hearts.  Use kitchen scissors or a sharp knife to remove as much fat and connective tissue from the surface of the lamb heart as possible.  Rinse the heart and place it in a bowl of cold water mixed with a pinch of salt.  Preheat the broiler.  Combine the oil and vinegar and whisk together.

2.  Prepare the salsa verde.  In a medium bowl, add the garlic, shallot, anchovy, capers, red chile flakes, chile, lemon zest (save juice for later), mint and parsley.  Save the lemon juice just until serving  - this will help prevent the herbs from turning a dark unappealing color.  Add the extra virgin olive oil and freshly cracked black pepper, to taste.  Set aside.  Do not salt now.  Allow the flavors to come together.  

3.  Prepare the chickpea salad.  Put a large pot of water over high heat and bring to a boil.  Once at a boil, season with salt and add the chickpeas.  Allow to blanch for about 10 to 15 seconds.  Add the shallots and chile to a medium bowl.  Drain the chickpeas and add to the shallots and chile.  Season with salt and pepper, to taste, and drizzle with extra virgin olive oil.  Toss in the parsley and mint leave.  Taste and season if needed.

4.  Broil the lamb hearts.  Remove the heart and pat dry with towels.  Put on a broiler pan.  Brush with the olive oil/vinegar mixture.  Season with salt and pepper.  Place under the broiler for about 3 minutes.  Flip the hearts and brush the other side with the olive oil/vinegar mixture.  Continue to cook for 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.  Remove from the broiler and let rest for 3 minutes.  

ENJOY!

Wednesday, September 13, 2017

Black Ankle Vineyards Slate 3

Wine blends are very intriguing. I have spent a lot of time learning about different varietals, especially ones that people don't usually see.  However, while I work to get an understanding of different grapes, there are people out there who are blending different varietals together.  The learning process almost has to start over again.

Yet, I am willing to continue learning, especially when it comes to the blends such as Black Ankle Vineyard's Slate 3.  This is the third iteration of this blend.  I have previously reviewed the original Slate.  I have tasted the Slate 2, and, there is a bottle in our wine cage.  (That means a wine review may be in the offing.)  But, my beautiful Angel pulled out a Slate 3 from that cage and opened it recently.  So, the wine reviews of the Slate iterations are going to be out of order.  

The Slate 3 is a blend of Bordeaux grapes - Cabernet Sauvignon, Cabernet Franc, Merlot and Petite Verdot.  This blend already marks a departure from the original Slate, which had a substantial amount of Syrah and a little Malbec blended into it.  The breakdown for the Slate 3 is 34% Cabernet Sauvignon, 32% Cabernet Franc, 25% Merlot and 9% Petit Verdot.  The grapes come from vines that grow on decomposing slate laced with veins of quartzite, with the slopes facing predominantly to the west and the south.  The wine was aged 18 to 30 months in French oak barrels, with 31% of those barrels being new.   It was bottled in April 2017 and 725 cases were produced. 

The wine pours a crimson red with burgundy tones, suggesting a robust red wine.  The winemakers describe the wine with aromatic elements of dried plums, blackberries and currants, with additional taste elements of orange peel and cracked pepper.  

The fruit elements are clearly present in the aroma of the wine.  In addition to blackberries and currants, I thought I sensed some raspberries.  The body of the wine is firm, with a soft middle gently introducing the fruit elements of the wine, while the edges are a little tighter, with some tannins.  The edges also give those pepper notes and even, appropriately enough, some mineral or slate tones.  There is a dry finish that one would expect from a bold red.  

Overall, the Slate 3 is very good and probably will be even better with age.  That is why we still have a couple additional bottles still sitting in the wine cage.  The wine sells for $45 a bottle. 

ENJOY!

Wednesday, September 6, 2017

Chicken Saltimbocca

As the story goes, the dish known as Saltimbocca originated in Rome.   The story seems kind of sketchy, because one of the featured ingredients - Prosciutto - does not hail from Rome or the province of Lazio, where the capital is located.  Prosciutto comes from two places.  First, there is Prosciutto di Parma, which comes from the region of Emilia Romagna.  Second, there is Prosciutto di San Daniele, which comes from Friuli-Venezia-Giulia.  Given that prosciutto comes from places other than Rome, it made me a little skeptical of the story. 

So, I did my research.  According to one source, the dish of Saltimbocca came from Brescia, which is in Lombardy.  That source also traced the recipe to its first written origin, which was an "influential book" published toward the end of the 19th century by Pellegrino Artusi, an Italian chef.  Chef Artusi included a recipe for "Saltimbocca alla Romana" as Recipe No. 222 in his book.  He also claimed to have the dish at a trattoria named "La Venete" in Rome. 

On additional note about the history of Saltimbocca.  In Rome, Saltimbocca is most commonly prepared with veal.  The recipe adapted as it made its way to America with Italian immigrants, who prepared it with chicken instead of veal.  Chicken is far more commonplace in the United States and is far cheaper than veal. 

I found a recipe for Chicken Saltimbocca in a cookbook by Mario Batali, America Farm to Table.  The recipe looked simple enough to prepare on a busy weekday night, and it included a pan sauce with mushrooms that looked delicious.   

As I made this recipe, I would note a couple of observations.  First, the marsala wine.  One could buy a nice bottle of Marsala wine, which I am sure would make a difference in the final product.  I did not want to spend a lot of money on a wine that I don't drink and, to be honest, don' t cook with very often.  So, I got a store-bought version that probably barely resembles marsala wine.  The cheaper version worked just fine.  Second, the recipe calls for cremini and oyster mushrooms.  That is definitely a good pairing of mushrooms, but I could not find any oyster mushrooms when I went shopping.   The thing about fungi is that they are, for the most part, fungible.  I bought some shiitake mushrooms and they worked just as well as the oyster mushrooms.  

In the end, I can see why Chicken Saltimbocca is a very popular dish.  The flavors from the chicken, sage and prosciutto, enhanced by the sauce and, in this preparation, the tender mushrooms, made for a very enjoyable dinner.   


CHICKEN SALTIMBOCCA
Recipe from Wedge Oak Farm
Printed in Mario Batali, America Farm to Table, pg. 176
Serves 4

Ingredients:
1 cup all purpose flour
Kosher salt
Freshly ground black pepper
8 boneless, skinless chicken thighs,
8 large fresh sage leaves
8 large slices prosciutto
1/4 cup extra-virgin olive oil
1 pound of a mix of cremini and oyster or shiitake mushrooms, 
     cut into 1/4 inch pieces
1 cup sweet marsala wine
1/2 cup of chicken stock
2 tablespoons unsalted butter
1 bunch fresh, flat leaf parsley, finely chopped (1/4 cup)

Directions:
1.  Prepare the chicken. Place the flour in a small bowl and season with salt and pepper.  Lightly pound the chicken thighs to 1/4 inch thickness.  Season with salt and pepper and lay a sage leaf on each thigh.  lay 1 slice of prosciutto over each thigh and fold in half like a book.  Secure the two sides with a toothpick and dredge the whole piece in the seasoned flour. 

2.  Saute the chicken.  In a 12 to 14 inch saute pan, heat the oil until just smoking.  Add the chicken and saute until golden brown on both sides, then transfer to a plate.  Add the mushrooms to the pan and cook until the mushrooms have sweated out their liquid, 5 to 6 minutes.  Add the marsala and chicken stock and cook over high heat until reduced by half.  Return the chicken thighs to the an with the sauce and simmer for 3 minutes.  Swirl in the butter, add the parsley and serve. 

ENJOY!
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