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the roast is ready!
the roast is ready!
Roast Chicken in Marsala Wine
Roast chicken meets Sicily\'s finest

Procedure :

In a deep bowl mix all the marinade ingredients and marinate chicken for at least 3-4 hours before coking, Overnight is best as flavour thoroughly coats the chicken.

Pre - heat oven to 200 degrees Celsius. Grease an oven proof dish and bake chicken at 150 degrees Celsius for 1-1½ hours until golden brown in colour.

For Gravy:

Spoon the drippings from the roast chicken marsala and add cornflour and and dried parsley, give it a good whip over a low heat to prevent it from getting lumpy.

Cut chicken and serve it with the gravy, either at the side or at the top,  serve hot!

1 whole Chicken Preferably free-range, cleaned inside and out
For the Marinade:
½ glass Marsala wine 
1 whole Garlic crushed
1 tsp chilli powder 
2 tbsp Brown Sugar 
1 tbsp Dried parsley 
1 tbsp Dried Oregano 
½ tsp Salt 
1 tsp White Pepper 
2 tbsp Olive oil 
 extra Olive oil to brush baking tray
For the Gravy:
1 tbsp Cornflour 
1 cup Dripping from the roast chicken marsala
½ tsp Dried parsley 
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