From Martha Stewart's Dinner at Home: Braised Chicken Marsala
- 4 skin-on bone-in chicken thighs (about 1 1/4 pounds)
- 4 chicken drumsticks (about 1 pound)
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 red onions, peeled and quartered through the stem
- 2 plum tomatoes, cut into 1-inch pieces
- 6 sprigs thyme
- 3/4 cup Marsala (sweet Italian fortified wine)
- 1 1/4 cups chicken stock, homemade (see page 260) or low-sodium store-bought
- Sage Polenta
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.
From Publishers Weekly
Created with busy cooks in mind, culinary guru Stewart's newest collection offers complete menus that take advantage of seasonal produce. Showcasing 13 menus for each season, Stewart groups recipes into meals, with each including a starter, main course, side dish and dessert. Especially helpful are the preparation schedules that head each menu and provide a to-do list for the entire meal, not just one dish. Sample menus include spring's salad with fresh mozzarella; turkey and pancetta meatballs; pasta with mint pesto and fava beans; and coffee ice cream affogato
. As a summer dish, one can create a menu of salmon with creamy leeks, dilled rice salad, sugar snap peas with toasted almonds, and raspberry-mint gelatin cups. For a fall meal, there's warm Swiss chard and bacon dip, braised chicken Marsala, sage polenta, and sautéed pears in honey syrup. Throughout, Stewart provides helpful hints on a variety of topics such as how to make espresso, roast vegetables and make caramel. She also includes a helpful Basics section that covers how-to instructions for stocks, bread crumbs, toasting nuts and more. Gorgeous full-color photos (225 of them) add to the book's appeal. (Oct.)
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