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Slow-cooked chicken with marsala, rosemary & plums
Slow-cooked chicken with marsala, rosemary & plums
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Slow-cooked chicken with sweet plums in one pot.
Ingredients:
  • 40g (1/4 cup) plain flour, to dust
  • 2 x 1.2kg whole chickens, each cut into 8 pieces
  • 80ml (1/3 cup) olive oil
  • 3 brown onions, halved, thinly sliced
  • 250ml (1 cup) marsala
  • 625ml (2 1/2 cups) chicken style liquid stock
  • 50.00 ml balsamic vinegar
  • 3 sprigs fresh rosemary
  • 8 plums, halved, stone removed
Instructions:
  • Spread a layer of seasoned flour on a large plate. Coat the chicken by tossing in the flour mixture until fully covered, then shake off any extra flour.
  • In a flameproof casserole dish, heat 1 tablespoon oil over medium-high heat. Cook one-third of the chicken until browned, about 6-7 minutes, turning occasionally. Transfer to a plate. Repeat with the remaining oil and chicken in 2 more batches.
  • In the same dish, heat the remaining oil over medium heat. Saute the onion for 10 minutes until golden, then pour in the marsala. Deglaze the pan by scraping off any browned bits with a wooden spoon. Add chicken, stock, vinegar, and rosemary. Simmer covered on low heat for 45 minutes until chicken is cooked through.
  • Place the succulent plum into the pot. Simmer for 10-15 minutes to achieve a gentle softening. Gently remove any excess fat from the top. Serve evenly onto individual plates.

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