CHICKEN AND CHICORY IN MARSALA SAUCE
Chicken breasts make for a quick and easy main course, but because chicken is such a lean meat, it can easily dry out. Here it is colored in a pan and then braised in chicken stock, butter, and Marsala. Marsala is a fortified wine from Sicily, and can be substituted with Madeira or medium-sweet sherry.
Servings
2
Servings
2
Ingredients
Instructions
  1. Heat a heavy-bottomed pan over medium heat and add a little oil. Season the chicken with salt and pepper on both sides, and place it, skin side down, in the hot pan. Add the chicory, cut side down, 2 thyme sprigs, and the garlic and cook for 3–4 minutes until the chicken skin is dark golden.
  2. Turn the chicken and chicory over. Pour in the Marsala to deglaze the pan, scraping up the bits from the bottom, then add the chicken stock and a couple of chunks of butter. Cook over medium heat for 10 minutes, occasionally spooning over the sauce, until the chicken is just cooked through.
  3. Serve the chicken and chicory topped with spoonfuls of sauce and garnished with the remaining thyme sprigs.