Gino's chicken in marsala and tomato sauce
Gino D'Acampo cooks up a Sicilian treat from his summer in Italy - served with parmesan and garlic pototoes.
Ingredients
5 tbsp plain flour 6 medium skinless boneless chicken breasts5 tbsp olive oil2 small onions, peeled and thinly sliced250ml Marsala wine700ml Passata (sieved tomatoes)1 tsp caster sugarGrated zest of 1 unwaxed orange75g raisins10 fresh basil leavesSalt and freshly ground black pepper
For the potatoes
14 new potatoes, scrubbed 50g salted butter1 large garlic clove, peeled and crushed1 tsp chopped fresh thyme1 tsp chopped fresh rosemary30g freshly grated Parmesan cheese1 tsp chopped flat leaf parsleySalt and freshly ground black pepper
**Method**
For the chicken, put the flour on a large plate and season with salt and pepper. Dip the chicken breasts in the seasoned flour to coat.
Heat the oil in a large frying pan over a medium high heat. Add the chicken and fry for 2 minutes each side or until lightly browned. Remove the chicken from a pan and set aside.
Reduce the heat to medium. Add the onions and fry for five minutes or until softened, stirring occasionally. Increase the heat and pour in the Marsala. Bring to the boil and let it bubble for 2 minutes.
Stir in the passata, sugar, orange zest, raisins and basil. Season with salt and pepper. Reduce the heat to medium-low, return the chicken to the pan and cook gently for 20 minutes. Check for seasoning and serve immediately.
For the garlic new potatoes, put the potatoes in a medium saucepan of boiling salted water, bring back to the boil and simmer for 10 minutes or until just tender. Drain and leave to cool.
Melt the butter in a large frying pan over a medium heat. Add the garlic, thyme and rosemary and fry gently for 2 minutes stirring occasionally.
Meanwhile halve each potato and season with salt and pepper. Place cut-side down in the pan and fry without moving for 10-12 minutes or until golden brown.
Preheat the grill to medium. Line the grill pan with foil. Place the potatoes cut-side up on the foil and sprinkle over the Parmesan. Grill for about 5 minutes or until the cheese starts to melt.
Transfer the potatoes to a serving platter and sprinkle with parsley. Serve immediately with the chicken.