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!
Ingredients:
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
by Liane Langitan-Nelson
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Liane Langitan-Nelson
Liane Langitan-Nelson
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