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Chicken Marsala

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Serves
Serves 4

Notes, Tips & Suggestions
*All cooking wines are denatured, so adjust your salt content accordingly.

Source
Pompeian

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Ingredients
  • 2 1/4 pounds chicken parts, skin removed
  • 2 tablespoons Pompeian Extra Virgin Olive Oil
  • 1/2 cup Pompeian Marsala Cooking Wine
  • 8 garlic cloves with skin on
  • 2 to 3 lemons cut into wedges
  • 4 rosemary sprigs
  • Salt and pepper to taste*

Preparation
    1. Preheat oven to 400°F. Place chicken pieces in a roasting pan and drizzle with extra virgin olive oil. Season with salt and pepper to taste. Place garlic among chicken pieces and tuck lemon wedges alongside garlic.
    2. Pour cooking wine over chicken. Scatter rosemary sprigs on top of chicken and bake for 10 minutes. Lower the oven temperature to 350°F and bake for another 15 minutes, or until chicken is golden brown and juices run clear when chicken is pierced. Serve immediately.

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