Chicken in Marsala Wine with Orange and Shallots Recipe
Ingredients
| Plain flour | 2 Tablespoon | |
| Salt | To Taste | |
| Ground black pepper | 1 | |
| Cardamom | 1 Teaspoon | |
| Coriander | 1/2 Teaspoon | |
| Chicken pieces | 8 | |
| Olive oil | 2 Tablespoon | |
| Bacon rashers | 3 | |
| Shallots | 16 | |
| Garlic | 6 Clove (5gm) | |
| Marsala | 300 Milliliter | |
| Orange juice | 300 Milliliter, squeezed | |
| Sherry vinegar | 1 Tablespoon | |
| Cinnamon stick | 1 | |
| Crème fraiche - 1 tablespoon | ||
Directions
MAKING
1) Use salt, pepper, cardamom and coriander to season the flour. Mix well.
2) With the seasoned flour, coat each piece of chicken and set aside.
3) Heat the olive oil in a shallow ovenproof casserole.
4) Cook the bacon, chicken, shallots and garlic in the oil till all are caramelized and are of a nutty brown color.
5) Add the Marsala, orange juice, sherry, vinegar and cinnamon.
6) Stir the mixture and gently simmer on top of a hotplate for about 40 minutes, till the juices from the chicken run clear.
SERVING
7) Add the crème fraiche to the hot preparation, stir well, transfer to a decorative serving platter and serve with a green salad and brown rice. Best when served as a main course dish.
1) Use salt, pepper, cardamom and coriander to season the flour. Mix well.
2) With the seasoned flour, coat each piece of chicken and set aside.
3) Heat the olive oil in a shallow ovenproof casserole.
4) Cook the bacon, chicken, shallots and garlic in the oil till all are caramelized and are of a nutty brown color.
5) Add the Marsala, orange juice, sherry, vinegar and cinnamon.
6) Stir the mixture and gently simmer on top of a hotplate for about 40 minutes, till the juices from the chicken run clear.
SERVING
7) Add the crème fraiche to the hot preparation, stir well, transfer to a decorative serving platter and serve with a green salad and brown rice. Best when served as a main course dish.
Chef
