Braised Chicken with Mushrooms and Marsala » Dish Magazine
Chicken simmered with rich Marsala wine, earthy mushrooms and sage becomes juicy and tender and is perfect for a weeknight or weekend family meal.
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Ingredients
- 4 whole chicken legs (leg and thigh)
- 1 tablespoon olive oil
- 1 large leek, sliced thickly
- 1 large fennel bulb, cut into thick wedges
- 3 bay leaves
- 400 grams medium Portobello mushrooms, cut in half
- 6 large cloves garlic, peeled
- 3 sprigs thyme
- 8 sage leaves
- 1 cup Marsala
- ½ cup chicken stock
- sea salt and freshly ground pepper To serve
- roasted baby carrots or vegetable of your choice
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