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Roast chicken, potatoes and plums with marsala sauce
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Roast chicken, potatoes and plums with marsala sauce
Roasted chicken thighs, crispy golden potatoes, sticky plums and the nutty taste of a rich Marsala sauce – this really is heaven on a plate. A simple light salad is all you need to serve on the side
Serves: 4
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
662Kcal
Fat
24gr
Saturates
8gr
Carbs
50gr
Sugars
14gr
Fibre
7gr
Protein
51gr
Salt
0.9gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 800g floury potatoes, chopped into small chunks
- 2 tbsp olive oil, to roast, plus extra to grease
- 8 chicken thighs, skin-on and bone-in, about 1kg
- 6-8 ripe plums (depending on size), halved and de-stoned
- 1 garlic clove, crushed
- 2 tsp dried oregano
- juice of 1 lemon
- basil leaves, to serve
- green salad, dressed with olive oil and balsamic, to serve
For the Marsala sauce
- 1 echalion shallot, finely diced
- 30g unsalted butter
- 100ml Marsala dolce, plus an extra splash
- 250ml Inspired to Cook chicken stock
Step by step
Waste not
As Marsala is a fortified wine, it will keep for 4-6 months after opening, stored at a cool room temperature. Use it for a tiramisu, to make zabaglione, or to plump up dried fruit for a cake.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the potatoes with 2 tablespoons of oil and some salt and spread out on a baking tray. Add the chicken thighs to a large roasting tin, skin-side up, and season. Roast both trays for 30 minutes, with the chicken on the higher shelf.
- After this time, stir and gently crush the potatoes with the back of a fish slice, and add the plums to the chicken tray, cut-side down. Roast both trays for a further 30 minutes or until the chicken and potatoes are deeply golden and crisp.
- Meanwhile, combine the garlic, oregano and lemon juice in a mixing bowl and set aside.
- For the sauce, soften the shallot in the butter in a medium frying pan until just colouring. Turn the heat up, add the Marsala and bubble for 2-3 minutes until slightly reduced. Pour in the chicken stock and reduce at a rolling boil for 8-10 minutes until slightly syrupy.
- Transfer the chicken thighs and plums to a dish using a slotted spoon and keep warm. Pour the roasting juices into the sauce, scraping in any meaty bits. Boil for a further 8-10 minutes until sauce-like, add the extra splash of Marsala, season then gently transfer the plums to the sauce. Cook over a medium heat for a minute or so, spooning the sauce over the plums to glaze them.
- Tip the crispy potatoes into the bowl with the garlic and stir to coat. Serve the chicken, potatoes and plums with a green salad, spooning more sauce over the chicken and plums and garnishing with a few basil leaves.