Chicken Marsala Stew with Spring Vegetables

Ordinarily stew is practically synonymous with “big bold red wine,” but this one from The Sacramento Bee, an offshoot of chicken Marsala, calls for a lighter touch.

There are some differences worth noting that will change the flavor and the mouthfeel of the dish. For instance, rather than use thinly pounded chicken breast cutlets as is done in traditional chicken Marsala, this dish calls for the same chicken breast, but cut into chunks, so put away the hammer. Also, there are more vegetables to make it stew-like compared to the usual focus on earthy mushrooms, which incidentally are part of the stew but not center stage. Result? A flavorful recipe that delivers not only on taste, but offers a variety of textures.

When it comes to wine pairing, you cannot go wrong with a simple Chianti from Italy or a fruitier Sangiovese from California. Light in body with good acidity, either one of these wines will pair beautifully with this lighter stew. If you are in the mood for a cold beverage, however, try a well-chilled dry rosé. Because the rosé is made from red grapes, you will get a little more body with a little more crisp refreshment. Think of it as a red wine masquerading as a white and enjoy.

For the full recipe, please visit www.sacbee.com .

–Felicia M. Sherbert