Here’s a great-tasting, super-easy chicken recipe that I threw together the other day for an early dinner. This dish started with a corn-feed chicken which was on special at our local supermarket – about $6.00 for a 1.5kg bird. Marsala is a sweet, aromatic fortified wine. If you can’t find it you could use a medium-dry or a sweet sherry instead.
Madiera or dry sherry would probably also work but would give quite a different flavour – although it would be perfectly acceptable but may require some sugar to balance the acidity of the lemon. This dish is so minimalist it’s almost not a recipe!
1.5kg whole chicken cut into 4 – that will give you 2 whole breasts + 2 marylands (leg and thigh)
2 tablespoons of olive oil
salt and pepper to season
3/4 cup of Marsala or recommended substitute
1 lemon roughly sliced
4 sprigs of fresh rosmary
1 chicken stock cube
1 more lemon sliced into half circles for garnish
- Heat a large non-stick frying pan to a medium high heat, add the oil and place the chicken pieces in the pan skin side down, and fry for about 10 minutes until well browned. (If you’re not using a non-stick pan and you’re worried about the chicken sticking, you can dust it with flour before frying.) Season the chicken with salt and pepper on the non-frying side.
- Turn the chicken over and brown on the other side for about another 5-10 minutes. Season the previously browned side of the chicken with salt and pepper.
- Add the marsala to the pan, along with one lemon sliced up, the rosmary sprigs and the chicken stock cube.
- Cover the pan with a lid, reduce the heat to a simmer and cook the chicken for about 35-40 minutes until done.
- Remove the chicken from the sauce, and place it on a serving platter.
- Adjust the sauce’s seasoning if needed.
- Place the sliced lemon garnsih around the chicken pieces and then pour the sauce through a sieve onto the chicken pieces to remove the bits and pieces in the sauce.Serve with boiled potatoes, pasta, crusty bread or rice and a green vegetable.Enjoy!!!