Chicken with Salami & Baby Onions
1 tbs olive oil
8 chicken thigh fillets quartered
10 shallots or baby onions peeled
½ cup marsala
½ cup tomato puree
½ tsp cracked peppercorns
12 slices white salami cut into quarters
1½ tbs chopped parsley
Looks much harder than it really is.
Heat oil in a pan and add chicken and onions. Cook until chicken is browned all over, turning regularly. Be gentle with the onions, and try to keep them whole.
Add marsala and cook until wine is reduced by half.
Add the puree and the pepper; simmer covered for about 20 minutes until chicken is tender.
Add the salami and cook for a further 5 minutes. Just before serving stir in the parsley and warm through.
Serves four with leftovers.
LOADS OF FLAVOUR IN THIS ONE, AND VERY EASY. YOU CAN UNCOVER DURING THE LAST FIVE MINUTES OF COOKING IF THE LIQUID NEEDS TO BE REDUCED FURTHER.
TRY TO SELECT THE SHALLOTS THAT ARE IN ONE SEGMENT RATHER THAN THE ONES THAT FALL IN TWO ONCE THEY ARE PEELED. WHEN PEELING, TRY TO END UP WITH SHALLOTS OF A SIMILAR SMALL SIZE.
GOOD SERVED WITH STEAMED BEANS OR ASPARAGUS. AND ALSO GOES WELL WITH HONEY BABY CARROTS.
“EASY ISN'T NORMALLY A WORD ASSOCIATED WITH A FRENCH DISH - BUT IT IS IN THIS CASE”