Braised Chicken Marsala and Sage Polenta

    Don’t be intimidated, this is simple to make and
    so mouth watering delicious
    I first made this for clients, and now I just keep coming back to it when
    I’m in a jam and need something fancy to whip up

    She does it again, adapted from one of my favorite cookbooks, Martha Stewart’s Dinner at Home

    Yields 4

    Chicken Marsala
    4 chicken thighs, bone-in, skin on
    4 chicken drumsticks
    1 T EVOO
    2 red onion, peeled and quartered through the stem
    2 Plum tomatoes, cut into 1-inch pieces
    6 thyme springs
    1/2 cup marsala (Italian sweet wine)
    1 1/4 cup chicken stock, low sodium
    Preheat oven to 400
    Rinse chicken, pat dry with paper towel and season with salt and pepper
    Heat the oil in a large oven proof skillet (I love my cast iron skillet)
    Working in batches, brown the chicken, about 10-12 minutes, transferring chicken to a plate
    Pour out the access fat
    Add tomatoes, onions and thyme to the pan, cook 4 minutes
    Pour in Marsala and cook until reduced by half, about 5 minutes
    Add the chicken back to the skillet and pour the broth over
    Transfer to the oven and cook until tender, about 35 minutes
    Transfer chicken to a platter, arranged nicely and garnished with fresh thyme
    Skim off access fat from the pan, simmer liquid over medium-high heat
    until slightly thickened, about 5 minutes
    Spoon sauce over the chicken

    Sage Polenta
    5 cups water, plus more as needed
    1 cup course Italian polenta
    2 T fresh sage, chopped
    3 T unsalted butter
    Bring water to a boil in a large sauce pan
    Add 2 t salt
    Whisking constantly, add polenta in a slow and steady stream
    Return to a boil.
    Reduce heat to a very low simmer
    Cover partial and continue to cook, stiring occasionally
    When creamy and begins pulling away from the side of the pan, about 40 minutes
    Add sage during the last 5 minutes
    If the polenta is too think to stir, add water (up to 1/2 cup) stirring continually
    Remove from the heat, stir in butter, salt and pepper

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