Marsala chicken with pine nuts and golden raisins

Special equipment • large cast-iron pan or flameproof casserole

ServeS 4

2 tbsp olive oil

8 chicken pieces such thighs and breasts (preferably free-range), about 1¾lb (800g) total, skin on

1 onion, finely chopped

2 carrots, finely chopped

2 celery ribs, finely chopped

1¼ cups (300ml) dry Marsala wine

sea salt and freshly ground black pepper

½ cup (50g) pine nuts, toasted

½ cup (50g) golden raisins

handful of flat-leaf parsley, finely chopped

Method:

1 Heat the oil in a large cast-iron pan over medium heat. Add the chicken pieces, and cook for about 8 minutes, turning, until golden. Remove from the pan, and set aside.

2 Reduce the heat to low. Add the onion, carrots, and celery to the pan, and cook gently for 5 minutes until soft. Pour in the Marsala, season with salt and pepper, and simmer gently for about 30 minutes, adding a bit of hot water if the chicken begins to stick to the pan. (Don’t add too much water, since this dish has little sauce, and the water will dilute the flavor.)

3 Stir in the pine nuts and raisins, and cook for a few more minutes. Just before serving, stir in the parsley. Serve with a lightly-dressed green salad and crusty bread.

Marsala chicken with pine nuts and golden raisins