Chicken With Sherry Recipe

(Pollo al marsala)



Cut the chicken in big pieces and put it in the saucepan with one medium

sized onion chopped fine and a piece of butter. Season with salt and

pepper and, when it is well browned, add some broth and complete the

cooking. Remove the excessive fat from the sauce by sifting through a

sieve or otherwise, and put the chicken back on the fire with a glass of

Sherry or Marsala wine, removing it from the fire as soon as the sauce

begins to boil.

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