Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends
FromMartha Stewart's Dinner at Home: Braised Chicken MarsalaIngredients4 skin-on bone-in chicken thighs (about 1 1/4 pounds)4 chicken drumsticks (about 1 pound)Coarse salt and freshly ground pepper1 tablespoon extra-virgin olive oil2 red onions, peeled and quartered through the stem2 plum tomatoes, cut into 1-inch pieces6 sprigs thyme3/4 cup Marsala (sweet Italian fortified wine)1 1/4 cups chicken stock, homemade (see page 260) or low-sodium store-boughtSage Polenta(Serves four)DirectionsPreheat oven to 400 F. Rinse chicken, pat dry with paper towels, and season both sides with salt and pepper. Heat oil in a large, high-sided sauté pan over medium-high. Working in batches, brown chicken on both sides, turning once, 10 to 12 minutes. Transfer chicken to a platter; tent loosely with parchment paper, then foil, to keep warm. After all chicken is browned, pour off excess fat.Add onions, tomatoes, and thyme to the pan. Cook, stirring occasionally, until golden brown, about 4 minutes. Pour in Marsala; cook until reduced by half, about 5 minutes. Return chicken to pan and pour in stock; bring to a simmer. Transfer to oven; cook until chicken is cooked through and tender, about 35 minutes. Transfer chicken to a platter, and cover to keep warm.Skim off excess fat from liquid in pan; simmer liquid over medium-high until slightly thickened, about 5 minutes. To serve, divide polenta among shallow bowls and arrange chicken on top; spoon pan sauce over each.