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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Use dry sherry if you can't find dry Marsala, but don't use sweet Marsala. Ever! Ingredients:
4 chicken drumsticks, about 1 pound |
4 chicken thighs, about 1 pound |
1 teaspoon salt |
1/2 teaspoon fresh pepper |
2 tablespoons butter |
2 tablespoons olive oil |
1 small golden onion, chopped |
1/4 cup dry marsala wine |
1 cup chicken stock |
Directions:
1. Rinse chicken and pat dry.
2. Season with salt and pepper.
3. In a large frying pan, melt butter with oil over medium heat.
4. Add chicken, in batches if necessary, and cook 5 minutes, turning, until lightly browned on all sides.
5. Remove chicken and set aside.
6. Drain off almost all fat.
7. Add onion to pan and cook over medium heat 2 minutes, or until softened.
8. Return chicken to pan, along with the marsala and the stock.
9. Bring to a boil, reduce heat to low,cover and simmer 25 -30 minutes, or until chicken is fork tender.
10. Season with additional salt and fresh pepper.
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