Preheat 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.
Have tried a few simple recipes and family loved them. As ling as you have the money for the ingredients you can't go wrong with Martha.Published 1 month ago by A. Thompson
Some quick meals, easy to make and very good tasting in this book.Published 2 months ago by Larry G. Cox
I love so many of Martha's publications, but this one is a complete disaster. Recipes are wasteful of ingredients (I.e. Read morePublished 2 months ago by Monica
I read cookbooks like novels - love the easy and delicious recipes!Published 3 months ago by Terry Lee
I got this for Christmas when it first came out. My husband spilled coffee all over it, so this is my second copy. Read morePublished 13 months ago by Enzo's Mom