Pollo al Marsala con pinoli e uve sultanina

Hi hi actually in the magazine it is written in English and Italian but I coudn't resist to write the title in Italian :-) well it means according the magazine, Marsala Chicken with pine nuts and sultanas.

Marsala is a winein the region surrounding the Italian city of Marsala in Sicily.

While the city's natives sometimes drink "vintage" Marsala, the wine produced for export is universally a fortified wine similar to Port. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets.

Marsala contains about 15-20% alcohol by volume. Different Marsala wines are classified according to their color, sweetness and the duration of their aging.

Thankyou Wiki for all the information.
You want to make a creamy Chicken Marsala Dish then try out my earlier recipe here.

This is yet another recipe from one of my favourite Magazine Taste Italia.

I have mentioned before I every month when I get the magazine I try to do atleast one dishe from that month.

And I have to say I was not at all disapointed with this dish, we loved it.

I serve it with potato croquetts.



3 tbsp olive oil

8 chicken pieces, such as thighs and breasts, skin left on ( I used a whole chicken which I cut in pieces) sprinkle with peper and salt

2 medium onions finley chopped

2 carrots finley chopped

2 celery sticks finley chopped ( I used white celery)

350 ml Chicken marsala

Salt and peper

50 gm pine nut, toasted

50 gm sultanas

a handful of flat leaf parsley finley chopped.

Heat the oil in a large cast iron pan or casserol over a medium heat.

Add the chicken pieces, and cook about 10 minutes turning them once or twice, untill they are golden all over.

Remove the chicken pieces from the pan.

Reduce the hat to low. Add the onion, carrots and celery to the pan, then sweat gently for a few minutes, untill soft.

Pour in the marala, pu the chicken back in the pan, then simmer gently for about 30 minutes, topping up with water a litle at a time if it begins to dry out, but don't add too much  because it should be fairly dry and the ater will dilute the flavour. Add peper and salt according to your taste.

Stir through the pine nuts and sultanas and cook for a few more minutes.

(When I cooked the chicken I covered loosley with a lid, this was not in the recipe)

Just before serving stir through the parsley.