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Braised Chicken Marsala and Sage Polenta - Cooking with Claudine

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
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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