- 4
Ingredients
- Chicken
- 1 cup dry white wine
- 1/4 cu chopped shallots
- 2 Tab. olive oil
- 1 T chopped fresh sage or 1 teas. dried
- 1 T chopped fresh rosemary or 1 teaspoon dried
- 2 4-41/2 lb. chicken, boned, halved
- Sauce
- 3 cups chicken stock or canned broth
- 1 cup beef stock or canned broth
- 1/2 c diced seeded plum tomatoes
- 1/2 cu dry marsala
- 2 T. chilled butter
- 2 T. chopped fresh Italian parsley.
Preparation
Step 1
For Chicken
Mix wine, shallots, oil, sage and rosemary in 15X10X2 inch glass baking dish. Add chicken; turn to coat. Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 400. Heat heavy large skillet over high heat. Remove chicken from marinade; discard arinade. Sprinkle chicken with salt, pepper. Working in batches, add chicken to skillet, skin side down, and cook until golden brown, about 4 minutes. Transfer chicken to heavey large rimmed baking sheet (do not clean skillet) Roast chicken in oven until cooked through, about 30 minutes.
Meanwhile, prepare sauce;
Pour off fat from skillet chicken cooked in. Add both stocks to skillet and bring to boil over high heat, scraping up any browned bits. Boil until reduced to 2 cups, about 15 minutes. Add tomatoes and marsala and boil until reduced to 3/4 cup, about 10 minutes. Strain.
Transfer chicken to platter. Pour pan juices into glass measuring cup. Skim any fat from surface of juices. Add juices to skillet with sauce. Bring to boil. Remove from heat. Gradually whisk butter into sauce. Stir in parsley. SEason with pepper. Spon sauce over chicken.