Chukar Marsala with Capers and Sautéed Spinach

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Chukar Marsala with sauteed spinach

This is our upland game bird recipe modification of the classic Italian dish.

16 fresh sage leaves
8 large, thin slices prosciutto
8 chukar breast halves (4 whole breasts)
4 tablespoons all-purpose flour
½ teaspoons freshly ground black pepper
2 tablespoons olive oil
4 tablespoons butter
¾ cup sweet Marsala wine
2 tablespoons capers in brine
1 tablespoon parsley

Preheat oven to 350 degrees. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each chukar breast half in the prosciutto, making a little breast roll. Put the flour on a plate or shallow bowl and season with the pepper. Dredge the breast rolls in the flour. Heat the oil and 1 tablespoon of the butter in a large skillet. Once the butter is foaming, add 4 of the breast rolls, seam side down, to the skillet. Sear over medium-high heat until golden brown, about 1-2 minutes per side. Because chukar breasts have much less fat than chicken, it’s important not to overcook them. Transfer the seared breast rolls to an ungreased baking dish. Add another tablespoon of the butter to the pan and sear the remaining breast rolls. Transfer to the baking dish and cook in the 350-degree oven for 8 minutes.

Reduce pan heat to medium-low and add the Marsala. Stir constantly, scraping up the browned bits. Simmer for 5 minutes. Add the capers and parsley. Stir in the remaining butter until melted. Spoon the sauce over the chukar rolls. Serve on a bed of sautéed spinach. Recommended side dishes are creamy mashed potatoes or brown rice.

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A plate cleaning treat for job well done.

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