Serves 4 to 6 – ideally serve with toast or grilled polenta.
- 50g butter
- 4 tbsp olive oil
- 2 sprigs of rosemary
- 4 chicken quarters
- 2-4 whole garlic cloves
- 150ml marsala or a sweet white wine (or dry wine plus 1-2 tpsns sugar)
- 500gms of white seedless grapes
Head butter with 1 tbsp oil; add rosemary and chicken; brown chicken and add salt and pepper; add garlic cloves and let color, then pour in wine and more salt; cover and simmer until tender; cook uncovered at the end to reduce sauce if necessary.
Meanwhile heat the remaining oil in a pan and put in the grapes; cook over low heat for 10-20mins turning at least once.
Once chicken is done and sauce reduced, pour over the grapes.