Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
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.
these recipes might be ok, if i ever made any of them. the ingredients are too complex for my small kitchen. Read morePublished 3 months ago by Kat Facepunch
I am kind of a Martha Stewart Fan and I love adding to my collection by buying her books. . Yes I cook from them and my famly loves it.Published 4 months ago by Countess Yvette
After 7 years of marriage, I BEGGED my wife to get a cook book... she went to the library, grabbed 5, and came home to try them out.... Read morePublished 4 months ago by fred flintstone