Marsala Chicken

[judydawn]

This makes enough for 2 - 3 serves.

1 tbspn garlic oil
4 chicken thighs - defatted and cut into at least 5cm sized pieces
120g water
60g marsala
1.5 tsp dijon mustard
2 cloves confit garlic, chopped
50g cream
3 tsp cornflour
S & P to taste

Heat oil 2 mins/varoma temp/ soft speed

Place the thigh meat around the blades evenly and cook 5 mins/varoma/reverse/speed 1/MC off. Stir to evenly distribute again after 2 mins.

Add the water, marsala, mustard and confit garlic and cook 20 mins/100 degrees/reverse/speed 1

At the 10 minute mark remove the MC and place the steaming basket over the hole.

Mix the cornflour with the cream and add through the hole in the lid to thicken the sauce whilst the blades are running for 1 minute/speed 1/reverse.

Note - If using raw garlic, add it with the chicken fillets.

Serve with rice, pasta or mashed potato and veggies.

Flavour develops more if made in advance and reheated.

[Cornish Cream]

Thanks for the recipe Judy

[cookie1]

I love veal Marsala so I think this would be lovely too. Thanks Judy.

[JulieO]

Sounds nice (and easy) Judy.  Will make for DH next week. 

[spersephone]

This sort of inspired my dinner tonight. I used a different recipe, but it made me think about the chicken and vegetables and I used rice. I'm glad I have the varoma dishes, don't use them enough, but they're great.