Braised Chicken Marsala

Total Time: 1 hr 29 mins Preparation Time: 20 mins Cook Time: 1 hr 9 mins

Ingredients

• Servings: 4
• 4 ounces bacon, slices cut crosswise into 1/4-inch-wide strips
• 4 skin-on bone-in chicken thighs (about 1 1/4 pounds)
• 4 chicken drumsticks (about 1 pound)
• coarse salt and pepper
• 1 tablespoon olive oil, extra-virgin
• 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

Recipe

• 1 cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
• 2 while bacon is cooking, 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.
• 3 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, and cover. cook until chicken is cooked through and tender, about 35 minutes. transfer chicken to a platter, and cover to keep warm.
• 4 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.