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Marsala Chicken with Asparagus
Victoria Haneveer

Marsala Chicken with Asparagus

Marsala wine and chicken are showcased in this wonderful recipe, while fennel and asparagus are also added to the mix for aromatic flavor and crunch. This is an unusual dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Course: Entree
Cuisine: Italian
Ingredients Method

Ingredients
 

  • 4 skinned chicken thighs
  • 1 tablespoon all-purpose flour
  • 1 chopped leek
  • ½ teaspoon chopped fresh parsley
  • 1½ oz (50 ml) Marsala wine
  • ½ pint (250 ml) chicken stock
  • 1 chopped bulb fennel
  • 1 trimmed bunch asparagus
  • Juice of ½ lemon
  • Spray oil
  • 1 lightly beaten egg
  • Salt and black pepper
  • Fresh parsley and lemon zest for garnish

Method
 

  1. Dust the chicken with flour.
  2. Fry in spray oil until golden all over.
  3. Remove and set aside.
  4. Pour in the Marsala wine.
  5. Bubble until reduced by half.
  6. Pour in the stock.
  7. Add leeks, parsley, chicken and fennel.
  8. Cover and simmer over a low heat 10-15 minutes.
  9. Add asparagus in final 2 minutes.
  10. Using a slotted spoon, remove the chicken and veg.
  11. In a small bowl mix about ½ the egg with the lemon juice.
  12. Add about 2 tablespoons of the hot cooking liquid slowly, stirring well.
  13. Slowly add this mixture to the pan, mixing it in.
  14. Return the chicken and veg to the pan and gently warm through taking care not to scramble it.
  15. Garnish and serve.