It’s been almost three months since two toddlers showed on our doorstep and I became a Parent. Most of time, I don’t really think about the transition. But then there are nights like tonight; I was late getting out of the office, starving, cranky (because I was starving)… and all I wanted to do was get in the car and go out for sushi. Like we used to.
I billed ten hours today and my feet were throbbing. It took everything I had to wear my heels into the market and pick up a rotisserie chicken. I hadn’t a clue what I would do with it, but knew that at minimum, I could drive it home, tear it apart, and wash it down with a beer.
In the kitchen, I channeled my Mamma; the woman who taught me how to make everything from nothing, to keep a stocked pantry, to use what I have… To suck it up and make the family dinner.
It may not be sushi night, but I managed to do three things: 1) work a full day, 2) read the kids a story and tuck them into bed, and 3) in about 20 minutes, make my husband (a quickie version of) one of his favorite meals.
I am also still wearing heels, but that’s only because I forgot to take them off.
Chicken Marsala Stew with Zucchini and Tuscan Kale
There’s only a loose recipe below, but if you’re a competent home cook, you can knock this one out.
Two tablespoons butter, two tablespoons olive oil, half a sliced onion, handful of sliced mushrooms, 1/2 teaspoon dried thyme leaves, 1/2 teaspoon dried oregano leaves, dash of poultry seasoning, 1/3 cup dry Marsala wine, 3 cups chicken stock, squeeze of 1/2 lemon, 2 tablespoons capers, 1 tablespoon cornstarch, 1 medium sliced zucchini, handful of torn Tuscan kale leaves, two handfuls of shredded chicken meat.
– In a medium saucepan over medium heat, melt a couple tablespoons of butter with a couple tablespoons of olive oil.
– Add a half a sliced onion, a handful of sliced mushrooms, thyme, oregano, poultry seasoning, and a bit of kosher salt; cook for about 7-10 minutes.
– Add a healthy splash of dry Marsala wine and let cook an additional minute or two, until most of the liquid has evaporated.
– Add chicken stock and let liquid reduce by two thirds. Squeeze in lemon juice. Add capers. Dissolve cornstarch in a tablespoon of water and add to the pot; tweak until you get a stew consistency.
– Add zucchini and kale, cook for an additional minute or two, then add the shredded chicken meat.
– Season to taste, and serve immediately.