Marsala Chicken
July 27th 2011 10:13
Beautiful flavours in marsala chicken..or my case sherry chicken
I didn't have any marsala so used sherry instead and it still tasted yummy. This dish has raisins in it which I didn't include as I'm not a 'dried fruit in savoury dishes' fan.
Ingredients
Whole chicken cut into 8 pieces or 8 chicken thighs on the bone
Salt and pepper
2T olive oil
1 brown onion finely sliced
2 cloves garlic, finely chopped
20 sage leaves, torn (I used dried sage)
1/2C raisins
1/2C pine nuts
1C chicken stock
1/3C marsala or sherry
50g butter
Method
1. Season the chicken with salt and pepper.
2. Heat half the oil in a large, depp-sided frying pan with a lid and brown the chicken pieces well on all sides over medium heat. Remove and set aside.
3. Soften the onion and garlic inthe remaining oil. Return the chicken pieces to the pan in a single layer and add the sage, raisins, pine nuts, stock and marsala.
4. Bring to the boil, then redce to a very gentle simmer and loosely cover with greaseproof paper.
5. Cook for about 30 mins. Stir in the butter before serving and check the seasoning.
Serve with roast potatoes and green vegetables or a salad.
| 19 |
| Vote |
Add To: 
subscribe to this blog
