Chicken Marsala and Apples

Today I am offering you a great way to cook chicken, ideal for Sunday lunch, but also, why not, for a more festive meal. I love Marsala, this delicious Sicilian wine. It brings an irresistible little taste to tiramisu.
It can also be used in cooking and goes perfectly with poultry.
The mild, sweet flavor of the apples goes wonderfully together.

This chicken with Marsala and apples is a dish that is both simple and refined.
It’s all I love!

Chicken Marsala and Apples:

1 chicken Auvergne farmer

4 apples Temptation

1 glass of chicken broth
50 cl of Marsala
1 tsp cornstarch
25g butter
salt pepper

Start by cutting up the chicken.

Cut the apples into 8 pieces.
Brown them in the butter over medium heat. They should have a beautiful golden color, but remain firm.
Remove the apples from the pan and reserve them.

Brown the chicken pieces. Place them in the hot pan and cook for 1 minute without touching them, until they are nicely browned. Possibly proceed several times.

Add the chicken broth and simmer, covered, for about 20 minutes, until the chicken is cooked. Optionally, add a little broth. There should always be some liquid left.

Add the apples. I wanted them firm, so I put them on at the last moment. If you prefer them slightly more cooked, add them a little earlier.

Dilute the cornstarch in the Marsala.
Add the alcohol to the skillet.
Bring to a boil. It’s ready!

Serve immediately, accompanied for example by mashed potatoes.

To finish: this recipe was prepared following the last meeting of Auvergne bloggers in our store Zodio. I already told you about it here, giving you the recipe for the soup made from the chicken carcass. Indeed, when you have a nice free-range chicken, you don’t throw anything away.


Of course I used my frying pan Crystal with which I left at the end of the meeting. I have since discovered the pleasure of cooking in stainless steel, and now I can’t live without it.
And besides, she’s beautiful!


Alcohol brought to a boil, evaporates. However, the taste remains.

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