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Saturday, November 12, 2011

Marsala chicken with pine nuts and golden raisins

The golden raisins give a surprising twist to this popular dish.


2 tbsp olive oil
8 chicken pieces such as thighs and
breasts (preferably free-range), about
13⁄4lb (800g) total, skin on
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
11⁄4 cups dry Marsala wine
sea salt and freshly ground black pepper
1⁄2 cup pine nuts, toasted
1⁄2 cup golden raisins
handful of flat-leaf parsley, finely chopped


1. Heat the oil in a large cast-iron pan over medium heat. Add the chicken pieces, and cook for about 8 minutes, turning, until golden.Remove from the pan, and set aside.
2. Reduce the heat to low. Add the onion, carrots, and celery to the pan, and cook gently for 5 minutes until soft. Pour in the Marsala, season with salt and pepper, and simmer
gently for about 30 minutes, adding a bit of hot water if the chicken begins to stick to the pan. (Don’t add too much water, since this dish has little sauce, and the water will dilute
the flavor.)
3. Stir in the pine nuts and raisins, and cook for a few more minutes. Just before serving, stir in the parsley.

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