Should I Use Sweet Or Dry Marsala For Chicken With Red Grapes And Marsala?

Our answer

Nigella's Chicken With Red Grapes And Marsala (from AT MY TABLE) has the flavours of Autumn, with woodsy thyme, sweet grapes and musky Marsala. Marsala is a fortified wine from Sicily that is made in a similar way to sherry and comes in various levels of colour and sweetness.

Dry Marsala is usually used for cooking and for this recipe we would suggest using dry Marsala as the grapes are sweet and using a sweet Marsala would make the overall sauce too sweet. Dry Marsala is useful to have in the kitchen as the bottle will last for a while after opening and a splash of Marsala can help to enhance many sauces and gravies as well as some soups and stocks. If you can't find dry Marsala then a dry Madeira or a dry sherry would be good alternatives.