Recipe: Chicken with wild mushrooms and marsala sauce
Cookery school owner Lizzie Kennedy shares simple recipes that are modern and moreish from her Drumbo kitchen
What you'll need
8 chicken thighs, skinless and boned
2 shallots, chopped finely
1 pack wild dried mushrooms, soaked
2 tbsp seasoned plain flour
2 tbsp olive oil
Knob of butter
150ml chicken or vegetable stock
2 tbsp Marsala
2 sprigs fresh rosemary, finely chopped
2 tbsp crème fraiche
Coat each piece of chicken in the flour, shaking off any excess. Place a sauté pan over a medium heat, add a little oil and fry the shallots gently until soft. Remove the shallots into a small bowl, increase the heat and add the butter and more oil. When the butter is foaming add the chicken and brown well on both sides.
Drain the mushrooms, reserving the liquid. Add the Marsala, stock and the mushroom liquid — scrape any sticky residue from the bottom of the pan and let this bubble away for about 3 minutes, or until the sauce has reduced a little. Chop the mushrooms and add to the chicken with the rosemary and the onions. Continue cooking for about 20 minutes, add the crème fraiche and taste and adjust seasoning. Serve with champ and baby carrots.