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X Italian Meat Dishes
Chicken with raisins and Marsala wine (flavored with onions, cloves and parsley)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Adapted from "Italian Cook Book" (Better Homes and Gardens, 1983)

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2 1/2 pounds chicken, cut up

For coating chicken pieces
about 1/2 cup flour for coating
1 teaspoon salt

For sauce
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
3 medium tomatoes, seeded and cut up
3/4 cup light raisins
1/4 cup slivered almonds
1/2 cup Marsala wine
3/4 cup chicken bouillon
2 teaspoons thyme
1 teaspoon salt
1/2 teaspoon pepper

Side dish
Cooked rice


Combine flour and salt.

Coat chicken pieces with flour.

In a frying pan slowly brown chicken in hot oil for 10 to 15 minutes.

Remove from frying pan and place in a large casserole.

In same frying pan cook onion until golden; add garlic and frying for another minute or two.

Drain off fat.

Stir in tomatoes, raisins, almonds, wine, thyme, salt and pepper and chicken bouillon.

Pour the sauce over the chicken pieces in casserole.

Cover and bake in 350 F degrees oven until chicken is done -- about 45 to 55 minutes.

Serve with hot with cooked rice.


The recipe in this entry was adapted from one published in, "Better Homes and Gardens, Italian Cook Book (Des Moines, Iowa: Mereditch Corporation, 1983). The cookbook can be borrowed for free from the on-line public library, www.openlibrary.org.... P.S. I tried this recipe and found it very good. I used Marsala wine though the original recipe simply asked for dry white wine. Comments and photo: Mary Melfi.

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