Chicken Marsala
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
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
- Rinse chicken and pat dry.
- Season with salt and pepper.
- In a large frying pan, melt butter with oil over medium heat.
- Add chicken, in batches if necessary, and cook 5 minutes, turning, until lightly browned on all sides.
- Remove chicken and set aside.
- Drain off almost all fat.
- Add onion to pan and cook over medium heat 2 minutes, or until softened.
- Return chicken to pan, along with the marsala and the stock.
- Bring to a boil, reduce heat to low,cover and simmer 25 -30 minutes, or until chicken is fork tender.
- Season with additional salt and fresh pepper.
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RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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