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 |
| Additionally | |
| 6 tbsp | Olive oil |
| Sugar | |
| Salt | |
| Pepper |
Instructions
Step 1 of 9:
Preheat oven to 160 °C fan/convection or 180 °C conventional. Peel and halve the onion. Finely dice one half, cut the remaining half into slices approx. 0.5 cm thick. Peel and quarter the carrots lengthwise. Finely grate the Parmesan. Peel the potatoes and cut into cubes approx. 2 cm in size.
Step 2 of 9:
In a bowl, toss the red onion slices 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 side by side on a baking sheet lined with parchment paper. Drizzle the carrots with 2 tbsp oil, season with salt and pepper to taste, and sprinkle with Parmesan. Bake on the middle rack in the preheated oven 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 a boil, and cook for 13 minutes at medium heat until tender.
Step 5 of 9:
Heat 2 tbsp oil in a pan and sear the chicken breasts for 2 minutes. Then turn, add the diced onion, and sauté for 2 minutes.
Step 6 of 9:
Deglaze with Marsala and add the bouillon cube, cream, and 5 tbsp water. Bring to a boil and simmer for 13 minutes over low heat. Season with pepper to taste.
Step 7 of 9:
Meanwhile, drain the potato cubes and let them steam dry briefly. Add butter and mash the potatoes with a fork, seasoning with salt.
Step 8 of 9:
Remove the carrots and onion slices from the oven. Mix 2/3 of the onion slices with 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 the crispy onion mashed potatoes and gratinated carrots on a plate, and garnish with the remaining crispy onions and Marsala sauce.
