CHICKEN MARSALA WITH PEPPERS

Preparation: 30 minutes

Cooking: 30 minutes

Servings: 4

INGREDIENTS:

• 1 chicken
• 1/3 cup plus 1 1/2 tbsp. (100 ml) extra-virgin olive oil
• 9 oz. (250 g) red bell pepper, or 2 medium
• 9 oz. (250 g) yellow bell pepper, or 2 medium
• 3.5 oz. (100 g) yellow onion, sliced
• 3/4 cup plus 1 1/2 tbsp. (200 ml) Marsala wine
• 1 1/4 cups (300 ml) chicken stock
• flour, as needed
• cornstarch, as needed
• 1 sprig fresh rosemary
• salt and pepper

INSTRUCTIONS:

1. Cut the chicken into pieces and season with salt and pepper. Put the flour in a shallow dish and coat the lightly with flour.
2. Slice the bell peppers into small strips.
3. Heat two-thirds of the oil in a skillet until hot. Brown the chicken pieces and transfer to a plate.
4. Add the remaining oil to the skillet, and sauté the onion and rosemary. Return the chicken to the skillet, pour in the Marsala, and let it evaporate. Add the peppers to the pan.
5. Let everything finish cooking, occasionally adding stock as needed and seasoning with salt and pepper to taste.
6. If you prefer a thicker sauce, dissolve a pinch of cornstarch in a few drops of water and stir it in at the very end.