Marsala chicken with roasted onion and mashed potatoes
Marsala DOC (also known as Vino Marsala or Vino di Marsala) is a fortified wine named after the Sicilian port city of Marsala, from where it is primarily exported to England. Marsala's fame is attributed to John Woodhouse, the son of a Liverpool merchant.
He landed in the port of Marsala in 1770 and was promptly served a local, amber-colored country wine, which greatly impressed him. Soon after, he began inquiring with the winemakers about their winemaking methods and noticed that they produced the wine using a method similar to the Solera system used for Sherry.
The Sicilians called this process "in perpetuum" (forever and ever). The winemakers would take wine from the barrels as needed and then refill them with young wine. This resulted in a very characterful wine.
50 min
Total Time
35 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2x | chicken breasts |
| 2x | potatoes |
| 4x | carrots |
| 1x | red onion |
| 200 g | cream |
| 25 g | Parmesan |
| 20 g | butter |
| 100 ml | Marsala Cremovo |
| 1x | stock cube |
| 5 tbsp. | water |
| Additional | |
| 6 tbsp. | olive oil |
| sugar | |
| salt | |
| pepper |
Instructions
Step 1 of 9:
Preheat the oven to 160 °C fan or 180 °C top/bottom heat. Peel the onion and halve it. Finely dice one half and cut the remaining half into slices approx. 0.5 cm thin. Peel the carrots and quarter them lengthwise. Finely grate the Parmesan. Peel the potatoes and cut them into cubes approx. 2 cm in size.
Step 2 of 9:
In a bowl, mix the red onion wedges with 2 tbsp. oil, 1 tbsp. sugar, and salt. Rinse the chicken breast, pat dry, and season all over with salt and pepper to taste.
Step 3 of 9:
Place the onion slices and carrots next to each other on a baking tray lined with baking paper. Drizzle the carrots with 2 tbsp. oil, season with salt and pepper to taste, and sprinkle the Parmesan over the top. Bake in the preheated oven on the middle shelf for approx. 17 minutes until golden brown.
Step 4 of 9:
Place the potato cubes in a pot with salt, cover with warm water, bring to the boil, and cook for 13 minutes over medium heat until soft.
Step 5 of 9:
Heat 2 tbsp. oil in a Frying Pan and sear the chicken breasts for 2 minutes. Then turn them over, add the diced onion, and fry for another 2 minutes.
Step 6 of 9:
Deglaze with Marsala and add the stock cube, cream, and 5 tbsp. water. Bring to the boil and simmer over low heat for 13 minutes. Season with pepper to taste.
Step 7 of 9:
Meanwhile, drain the potato cubes and leave to steam off briefly. Add the butter and mash the potatoes with a fork, then season with salt.
Step 8 of 9:
Remove the carrots and onion wedges from the oven, then mix 2/3 of the onion slices into the mashed potatoes. Remove the chicken breasts from the sauce and cut into slices approx. 2 cm wide.
Step 9 of 9:
Arrange the Marsala chicken with crispy onion mashed potatoes and gratinated carrots on a plate, and garnish with the remaining crispy onions and Marsala sauce.
