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DESSERT NEIL COOKS GRIGSON

Chicken Marsala is so named because it’s made with rich, smoky, fortified wine from the Italian city of Marsala in Sicily. While dry Marsala wines are typically drunk at the start of a meal, and sweet variations are sipped for dessert, either can be used to make the creamy mushroom pan sauce in this recipe. It’s paired with crispy fingerling

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