“What I like about this recipe is it’s a one pot wonder!”
– Gino D’Acampo
Marsala is an ancient town on the western edge of Sicily famous for Marsala wine. Its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it was soon in great demand. This traditional Sicilian chicken dish uses their wonderful wine. Serve with garlic new potatoes.
– 5 tablespoons plain flour
– 6 skinless boneless chicken breasts
– 6 tablespoons olive oil
– 2 small onions, peeled and thinly sliced
– 250ml Marsala wine
– 700ml passata (sieved tomatoes)
– 1 teaspoon caster sugar
– Grated zest of 1 unwaxed orange
– 75g raisins
– 10 fresh basil leaves
– Salt and freshly ground black pepper
Put the flour on a large plate and season with salt and pepper. Dip the chicken breasts in the seasoned flour to coat.
Heat the oil in a large frying pan over a high heat. Add the chicken and fry for 2 minutes each side or until lightly browned. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the onion and fry for 5 minutes or until softened, stirring occasionally. Increase the heat and pour in the Marsala. Bring to the boil and let it bubble for 2 minutes.
Stir in the passata, sugar, orange zest, raisins and basil. Season with salt and pepper. Reduce the heat to medium-low, return the chicken to the pan and cook gently for 20 minutes. Check for seasoning and serve immediately.
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