MARSALA CHICKEN

Marsala is my new favorite find. I was introduced to it 3 years ago when I ate at my first Americanized Indian restaurant. I can’t get enough of its sweet smoky flavor. I roasted a young chicken in my cast iron dutch oven for a hour and a half tonight. The result was a succulent, sweet, smoky, and juicy chicken. To keep the moisture in the breast I quartered an onion and put it in the cavity along with a healthy amount of spice. I also seasoned the pot with a dollop of grease and a sprinkling of marsala.

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