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Recipe for chicken Marsala created by Chef Nick Stellino, of PBS-TV.
2 1/4 pounds chicken parts, skin removed
2 tablespoons Pompeian Extra Virgin Olive Oil
1/2 cup Pompeian Marsala Cooking Wine
8 garlic cloves with skin on
2-3 lemons cut into wedges
4 rosemary sprigs
Salt and pepper to taste*
Preheat oven to 400° F. Place chicken pieces in a roasting pan and
drizzle with extra virgin olive oil. Season with salt and pepper to
taste. Place garlic among chicken pieces and tuck lemon wedges
alongside garlic.
Pour cooking wine over chicken. Scatter
rosemary sprigs on top of chicken and bake for 10 minutes. Lower the
oven temperature to 350° F. and bake for another 15 minutes, or until
chicken is golden brown and juices run clear when chicken is pierced.
Serve immediately.
*All cooking wines are denatured, so adjust your salt content accordingly.
Courtesy of Family Features and Pompeian