Sage & Marsala Chicken


***This is a simple and quick, but very tasty nonetheless, recipe for everyday cooking, shouldn’t take more than 30 minutes to make***

Marsala chicken is an Italian classic; here I make a version with sage, as the two flavours work very well together. In this recipe I use thigh fillets as it’s by far my favourite part of the chicken and virtually the only one I use.

NOTE: Marsala is a Sicilian fortified wine  (14-20% alcohol by volume), much appreciated in Italian cooking. If unable to find it, you can replace it with Sherry for this recipe.

INGREDIENTS (serves 4):
800 chicken thigh fillets, diced
Plain flour (to coat the meat)
10 sage leaves, roughly chopped
1 small red onion (about 150g), roughly chopped
3 garlic cloves, minced
150ml semi-dry Marsala

  1. Dice the thigh fillets in small pieces, an inch or whatever you like, but make sure they are all the same size to allow even cooking
  2. Coat with flour: this is very important for a few reasons. First, the flour will draw out some of the moisture of the meat, which in turn will cook more quickly and better; second, it will help the browning of the meat, resulting in a better flavour; third, when you add the Marsala (but this is valid for any liquid you use), the cooked starch will create a nice glaze that will enhance the appearance of your dish
  3. Cook in a pan or a wok, with 2 tbsp olive oil, on high heat, until brown on all sides, and season with salt. NOTE: if the pan is not big enough to cook all the meat at once, cook it in smaller batches (the pieces have to fit in a single layer, every piece has to be in direct contact with the bottom of the pan)
  4. Remove from the pan with a slotted spoon and set aside, preferably in a warm place
  5. In the same pan, sweat the onions with the sage on low heat for five minutes, then add the garlic and cook for another minute
  6. Put the meat back in the pan, add the wine, and cook on high heat for a few minutes, until the liquid has reduced and a nice glaze has formed

You can serve it with a salad or roasted vegetables on the side