Roast chicken with marsala sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry white wine |
| ¼ | cup | Shallots |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Chopped fresh sage |
| Or 1 ts dry | ||
| 1 | tablespoon | Chopped fresh rosemary |
| Or 1 ts dry | ||
| 4½ | pounds | Chickens (2) |
| Sauce | ||
| 3 | cups | Chicken stock |
| 1 | cup | Beef stock |
| ½ | cup | Plum tomatoes, seeded, diced |
| ½ | cup | Dry marsala |
| 2 | tablespoons | Butter, chilled, cut up |
| 2 | tablespoons | Italian parsley, chopped |
Directions
FOR CHICKEN: Mix wine, shallotsoil, sage and rosemary in a 15 x10x2- inch glass baking dish. Add chicken ;turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
: Preheat oven to 400F. Heat heavy large skillet over high heat.
Remove chicken from marinade; discard marinade. Sprinkkle chicken with salt and pepper. Working in batches, add chicken to skillet, skin side down and cook until golden brown, about 4 minutes. Transfer chicken to a heavy large rimmed baking sheet (do not clean skillet).
Roast chicken in oven until cooked through, about 30 minutes.
MEANWHILE PREPARE SAUCE: Pour off fat from skillet chicken waas cooked in. Add both stocks to skillet and bring to boil at high heat, scraping up any browned bits. Boil until reduced to two cups, about 15 minutes. Add tomatoes aand Marsala and boil until reduced to ¾ cup, about
10 minutes. Strain.
: Transfer chicken to platter. Pour pan juices into glass measuring cup. Add juices to skillet with sauce. Bring to boil.
remove from heat.
Gradually wisk butter into sauce. Stir in parsley. Season with pepper. spoon sauce over chicken. Bon-App---3/96 Walt