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Roast chicken, potatoes and plums with marsala sauce


Serves: 4
timePrep time: 30 mins
timeTotal time:
Roast chicken, potatoes and plums with marsala sauce
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
timePrep time: 30 mins
timeTotal 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

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

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.
  1. 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.
  2. 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.
  3. Meanwhile, combine the garlic, oregano and lemon juice in a mixing bowl and set aside.
  4. 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.
  5. 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.
  6. 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.

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