Chicken with Marsala, Olives and Oranges

Another recipe from Diana Henry’s great book A Bird in the Hand. It’s another one pot style dish which we cooked in our big and shallow cast iron casserole dish.

Delightfully, it’s another easy one too. Brown the chicken in the pan then set to one side. Fry the chopped onion and garlic, then add the marsala to de-glaze the pan. Add the juice of an orange and return the chicken to the pan. Bring it to the boil and then put into a hot oven. After 20 minutes bring it out, sprinkle with green olives and top with slices of orange (skin and pith removed), sprinkle the orange with a little caster sugar and then return to the oven for another 20 minutes.

The end result looks and tastes amazing. The contrast between the olives and the sauce is great – Diana recommends using blood oranges but we just used the regular variety because it was all we had access to. The tops of the orange slices start to caramelise too and look amazing. We served it up with a little plain couscous which may seem boring but worked really well because there was nothing to detract from the flavours in the main dish.