Roasted Chicken With Marsala And Anchovies Recipes

PAN-ROASTED CHICKEN BREASTS WITH MARSALA

Steps:

• Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
• Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
• Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

ROASTED CHICKEN MARSALA

Steps:

• Preheat oven to 425.
• Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning.
• In a separate bowl toss mushrooms, red peppers and onion with remaining salt and Italian Seasoning.
• Arrange vegetables around chicken in roasting pan.
• Pour Marsala wine into the pan.
• Roast chicken approximately 50 minutes until no longer pink inside.
• Remove chicken and vegetables from pan.
• In a bowl mix flour with 1/4 cup of water.
• Place pan juices into pot and cook over medium high heat.
• Whisk in flour mixture and cook until thickened.
• Pour over chicken and serve.

ROASTED CHICKEN MARSALA

Steps:

• 1. Preheat oven to 425 degrees. Wash and dry chicken, removing giblets. Place fresh thyme sprigs inside cavity and place chicken, breast side up, in roasting pan with shallow sides.
• 2. Pour chicken broth and marsala over entire chicken. Place chicken on lower-middle rack. Baste ever 15 minutes.
• 3. In large bowl, mix vegetables, oil and marsala well. After second basting (30 minutes of cooking time), arrange vegetables around chicken.
• 4. Continue basting chicken and stirring vegetales every 15 minutes for 1 more hour. (total cooking time 1 1/2 hours). Remove to a serving platter and cover with foil.
• 5. NOTE: If using bone-in chicken thighs, preheat oven to 350 degrees, and bake as directed above for 1 1/2 hours.

ROASTED CHICKEN WITH MARSALA AND ANCHOVIES

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a roasting pan just large enough to hold the chicken. 2 Rinse the chicken and pat dry. Tuck the wing tips behind the back. Sprinkle inside and out with salt and pepper. Place the lemon half, butter, anchovies, and nutmeg inside the cavity. Place the chicken in the pan breast-side down. 3 Roast the chicken 20 minutes. Carefully turn the chicken breast-side up and roast 20 minutes more. Pour the Marsala over the chicken. Roast 20 to 30 minutes more, basting 2 or 3 times with the pan juices. The chicken is done when the juices run clear when the thigh is pierced and the temperature in the thickest part of the thigh is 170°F on an instant-read thermometer. 4 Transfer the chicken to a platter. Cover loosely with foil and keep warm for 10 minutes before carving. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.