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2 tablespoon Olive Oil
3 pound Chicken, Cut Up
1 tablespoon Onion, Finely Minced
½ cup Marsala
1 teaspoon Tomato Paste
½ cup Chicken Broth
½ teaspoon Salt
¼ teaspoon Pepper, Fresh
3 tablespoon Butter
Heat the oil in an oven proof skillet over high heat. Add the chicken and brown well. Remove and reserve on a plate. Preheat oven to 425f. Discard the cooking fat in the skillet, add onions, marsala, tomato paste, chicken stock, salt and pepper. Bring to a boil. Replace the chicken thighs and transfer the skillet, uncovered, to the oven. Cook for 20 mins, add the breasts and continue to cook another 15 mins.
Remove skillet from oven and remove chicken to a plate. Replace skillet on the stove top over high heat and reduce the cooking liquid until it becomes shiny and somewhat thickened. Remove from the heat and swirl in the butter. Arrange the chicken on a serving platter and strain the sauce over it.
3 pound Chicken, Cut Up
1 tablespoon Onion, Finely Minced
½ cup Marsala
1 teaspoon Tomato Paste
½ cup Chicken Broth
½ teaspoon Salt
¼ teaspoon Pepper, Fresh
3 tablespoon Butter
Heat the oil in an oven proof skillet over high heat. Add the chicken and brown well. Remove and reserve on a plate. Preheat oven to 425f. Discard the cooking fat in the skillet, add onions, marsala, tomato paste, chicken stock, salt and pepper. Bring to a boil. Replace the chicken thighs and transfer the skillet, uncovered, to the oven. Cook for 20 mins, add the breasts and continue to cook another 15 mins.
Remove skillet from oven and remove chicken to a plate. Replace skillet on the stove top over high heat and reduce the cooking liquid until it becomes shiny and somewhat thickened. Remove from the heat and swirl in the butter. Arrange the chicken on a serving platter and strain the sauce over it.
