Chicken Marsala

A one-pot meal in a Mediterranean-ish style that is easy to produce and very tasty. You could brew up a large pot of this stuff and work through it over several days, if you wish, reheating it in the microwave oven as you go. You can serve it with a bit of salad on the side to spin it out, or simply do as I have done and put it out with a basket of slices of crusty French bread to mop up the sauce.



3-4 cloves garlic, peeled and chopped.

1 red chilli pepper, seeded and finely chopped.

1/3 cup olive oil.

300g diced lean chicken meat.

1 brown onion, peeled and finely chopped.

Salt to taste.

½ cup Marsala.

1 400g can cherry tomatoes.

¼ cup tomato paste.

½ cup water.

1 sprig rosemary.

2 bay leaves.

6-8 small whole new potatoes, scrubbed.

1 cup chopped fresh parsley.



Prepare the garlic and chilli and add to the oil in a small bowl. Stir well and leave to develop for several hours. Prepare the meat and the onion.



Add the prepared oil to a deep pan over a hot flame and fry until the garlic begins to turn golden. Add the meat, toss well and stir fry until sealed all over. Add the onion and salt to taste and stir fry until soft. Add the Marsala and stir through. Allow it to bubble away, stirring frequently, until almost gone then add the tomatoes, tomato paste and water. Stir to combine and bring back to the boil.

Bury the rosemary, bay leaves, and the potatoes in the mixture. Gently stir them through, reduce the heat to a simmer, cover and cook for 30-40 minutes, turning the potatoes at least once. Stir the parsley though, reserving a little for garnish. Serve immediately directly to the table.


Serve with: Chunks of crusty French bread.


Serves: 2.

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