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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 x Fryer chicken, 3- 3 1/2 lbs. cut up
- 1 Tbsp. Finely chopped onion
- 1/2 c. Marsala wine
- 1 tsp Tomato paste
- 1/2 c. Low-sodium chicken broth
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 3 Tbsp. Unsalted butter
Direcciones
- This is one of those dishes which can be endlessly adapted. Substitute different wines or possibly even vinegars for the Marsala to wind up with very different dishes. HEAT THE OIL in an oven-proof 12-inch skillet over high heat. Add in the chicken and brown well. Remove and reserve on a plate.
- Preheat oven to 425F. Throw away the cooking fat in the skillet, add in onions, Marsala, tomato paste, chicken stock, salt and pepper. Bring to a boil.
- Replace the chicken thighs and transfer the skillet, uncovered, to the oven. Cook for 20 min, add in the breasts and continue to cook another 12 to 15 min. Remove skillet from oven and remove chicken to a plate.
- Replace skillet on the stove top over high heat and reduce the cooking liquid till it becomes shiny and somewhat thickened. Remove from the heat and swirl in the butter. Arrange the chicken on a serving platter and strain the sauce over it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 853 | |
| Calories from Fat 556 | 65% |
| Total Fat 62.02g | 78% |
| Saturated Fat 19.75g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 530mg | 22% |
| Potassium 657mg | 19% |
| Total Carbs 4.96g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.6g | 2% |
| Protein 58.21g | 93% |
