Every day I get in from work I find myself in a desperate hurry to have to cook something tasty whilst there’s still natural light outside (damn the Winter!). This is because I can produce much better, natural-looking food photography instead of using the flash on the camera. So it really is a race against time!
Today’s dish is made from Marsala wine, which is a very sweet wine produced from the Italian city of Marsala in Sicily. It’s added towards the end of the recipe, once the chicken has almost finished cooking and produces a delicious sauce that nicely coats the chicken. Try this and you’ll love it! I guarantee 🙂
(Serves 2)
Olive Oil (for frying)
4 x Chicken Thighs (cut into three parts)
3 x Thyme Sprigs
1 x Garlic Clove (peeled and sliced)
3 tbsp x Marsala Wine
150ml x Chicken Stock
1 x Red/Orange Pepper (sliced)
2 x Knobs of Butter
Salt & Freshly Ground Pepper
– Method
1. Heat a heavy based casserole dish onto a medium-high heat with some olive oil, season the chicken thighs and add the pieces for 10 minutes (turn regularly for even cooking).
2. Once the time is up, add the garlic, thyme sprigs and pepper, and cook for another 7-8 minutes (continue to turn the chicken pieces).
3. Add the marsala wine and scrape up the bits from the bottom of the pan then add the stock and butter.
4. Reduce the sauce by increasing the heat and occasionally spoon the sauce over the chicken to avoid it drying out. Once the sauce is at a syrupy consistency, remove the pan from the heat and serve with boiled potatoes.
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