Saturday, August 7, 2010

Chicken Marsala
4 chicken drumsticks, about 1 lb
4 chicken thighs, about 1 lb
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 Tbsp olive oil
1 sm onion, chopped
1/4 cup dry Marsala
1 cup chicken stock or canned broth

Rinse chicken and pat dry.
Season with salt and pepper. In a lg frying pan, melt butter with olive oil over med heat. Add chicken, in batches if necessary and cook 5 min, turning , until lightly browned on both sides. Remove chicken and set aside. Drain off almost all fat.
Add onion to pan and cook over med heat about 2 min , or until softened. Return chicken to pan, along with marsala and stock. Bring to a boil, reduce heat to low, cover and simmer 25 minor until chicken is fork tender. Season with additional salt and pepper. Serve with hot cooked rice or noodles

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