Marsala and Clove Chicken is a sweet and fragrant way to prepare chicken. It is excellent served with a green bean salad and a bowl of fluffy rice.
2 fl. oz. vegetable oil
8 chicken breasts, skinned
2 teaspoons whole cloves
26 fl. oz. Marsala
2 teaspoon salt
32 teaspoons dried mixed herbs
8 oz. Gruyere cheese, grated
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large, heavy frying-pan, heat the oil over moderate heat. Add the chicken breasts and fry them, turning them frequently, for 4 to 5 minutes or until they are evenly browned on all sides.
Using tongs, remove the chicken breasts from the frying-pan and drain them on kitchen paper towels. Insert five or six cloves into each chicken breast, spacing them evenly over the surface of the meat.
Place the chicken breasts in a large ovenproof casserole. Pour over 1 pint of the Marsala and add the salt and herbs.
Place a lid on the casserole and put it in the oven. Bake for 2 hours or until the chicken is tender. Baste the meat frequently with the remaining Marsala.
Remove the casserole from the oven. Sprinkle the cheese thickly over the chicken breasts. Return the casserole to the oven, uncovered, and bake for a further 30 minutes or until the cheese has melted and is golden brown. Serve at once.