CookEat Recipe
Chicken with Marsala
Large chicken joints browned with onion and butter, gently cooked in broth and finished briefly with Marsala in a strained jus.
Method
Steps
Step 1
Gather the ingredients: 1 chicken, about 1.2 kg, jointed into large pieces by a butcher; 1 small onion, very finely chopped; About 30 g butter; Salt and black pepper to taste; About 300 ml prepared chicken broth, added as needed; About 50 ml Marsala wine.
Step 2
Keep the chicken pieces refrigerated until use and do not rinse them. Melt the butter in a heavy casserole and add the finely chopped onion and the chicken. Season lightly with salt and pepper. Turn the joints until well browned on both sides, about 15–20 minutes, adjusting the heat so the onion does not scorch.
Step 3
Add broth to moisten the pan and partly surround the chicken. Cover and cook gently, turning occasionally, until all pieces are cooked through to 74°C, about 35–50 minutes according to size. Add a little more broth or water if necessary to retain some jus.
Step 4
Lift the chicken onto a clean hot plate and keep it hot. Strain the cooking juices, then skim off excess fat if needed. Return the chicken and strained juices to the casserole.
Step 5
Add the Marsala and return to the heat. As soon as the sauce comes back to a boil, remove the pan from the heat and serve immediately. This brief finish retains some alcohol; do not treat the dish as alcohol-free.
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