Roast chicken with marsala sauce
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Roast chicken with marsala sauce
  Roast    Chicken    Poultry    Sauces  
Last updated 6/12/2012 1:20:34 AM. Recipe ID 52365. Report a problem with this recipe.
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      Title: Roast chicken with marsala sauce
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      1 c  Dry white wine
    1/4 c  Shallots
      2 tb Olive oil
      1 tb Chopped fresh sage
           Or 1 ts dry
      1 tb Chopped fresh rosemary
           Or 1 ts dry
  4 1/2 lb Chickens (2)
           Sauce
      3 c  Chicken stock
      1 c  Beef stock
    1/2 c  Plum tomatoes, seeded, diced
    1/2 c  Dry marsala
      2 tb Butter, chilled, cut up
      2 tb Italian parsley, chopped
 
  FOR CHICKEN:    Mix wine, shallotsoil, sage and rosemary in a 15
  x10x2- inch glass baking dish.  Add chicken ;turn to coat. Cover and
  refrigerate at least 4 hours or overnight, turning occasionally.
  :       Preheat oven to 400F. Heat heavy large skillet over high heat.
  Remove chicken from marinade; discard marinade. Sprinkkle chicken
  with salt and pepper. Working in batches, add chicken to skillet,
  skin side down and cook until golden brown, about 4 minutes. Transfer
  chicken to a heavy large rimmed baking sheet (do not clean skillet).
  Roast chicken in oven until cooked through, about 30 minutes.
  MEANWHILE PREPARE SAUCE: Pour off fat from skillet chicken waas
  cooked in. Add both stocks to skillet and bring to boil at high heat,
  scraping up any browned bits. Boil until reduced to two cups, about
  15 minutes. Add tomatoes aand Marsala and boil until reduced to 3/4
  cup, about
       10    minutes.  Strain.
  :       Transfer chicken to platter.  Pour pan juices into glass
  measuring cup.  Add juices to skillet with sauce. Bring to boil.
  remove from heat.
   Gradually wisk butter into sauce.  Stir in parsley. Season with
  pepper. spoon sauce over chicken. Bon-App---3/96 Walt
 




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Recipe ID 52365 (Apr 03, 2005)

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