Braised Chicken Marsala and Sage Polenta
INGREDIENTS
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4 skin-on, bone-in chicken thighs (about 1¼ lbs.)
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4 chicken drumsticks (about 1 lb.)
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Coarse salt and freshly ground pepper
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1 tbsp.extra-virgin olive oil
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2 red onions, peeled and quartered through the stems
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2 plum tomatoes, cut into 1-in. pieces
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6 sprigs thyme
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3/4 cupmarsala (sweet Italian fortified wine)
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1 1/4 cupschicken stock
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SAGE POLENTA:
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5 cupswater
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Salt and pepper
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1 cupcoarse polenta
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2 tbsp.finely chopped fresh sage
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3 tbsp.unsalted butter
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