Chicken Marsala with Sage Polenta

By Jan

Martha Stewart

Ingredients

• Chicken:
• 4 skin-0n bone-in checken thighs
• 4 chicken drumsticks
• Coarse salt and ground pepper
• 1 TBS extra virgin olive oil
• 2 red onions, peeled and quartered through the stems
• 2 plum tomatoes, cut into 1 in pieces
• 6 sprigs thyme
• 3/4 C marsala
• 1 1/4 cups chicken stock
• Sage Polenta:
• 5 C water
• Salt and pepper
• 1 C course polenta
• 2 TBS finely chopped fresh sage
• 3 unsalted butter

Preparation

Step 1

Chicken:
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:
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