Marsala Braised Chicken Thighs

This recipe came about because I had some chicken thighs that had to be cooked, or else. As my husband watched me start, he reminded me that it was only two of us for dinner. I said "I know, but if I don't cook them, they'll go bad." While dinner was happily braising away, friends came over to have a drink on the porch, then two more friends showed up, and then two more! A few pounds of pasta and all the lettuce in the house for a salad meant dinner for 8 was not a problem! And it was good too. Right down to the last of the sauce being sopped up with some crusty bread. Make this dish, you'll love it!

Marsala Braised Chicken Thighs

8 Chicken Thighs, bone in, skin on
flour for dredging
2-3 T olive oil
1 medium onion, cut in half and sliced thin
3/4 c. dry Marsala
1 1/2 c. chicken stock
1/2 c. julienned sun dried tomatoes
8 oz. button mushrooms, quartered
1 tsp minced fresh rosemary
1 clove garlic, minced

Heat olive oil in a dutch oven. Sprinkle chicken with salt and pepper, then dredge in flour, shaking off excess. Brown on medium high heat until golden brown on each side. Remove chicken, add onions and garlic and saute until translucent. Add Marsala to pan and simmer 5 minutes, scraping up the browned bits. Add broth, sun dried tomatoes and chicken. Cover and cook on low heat 45 minutes. Add mushrooms and cook another 45 minutes. Serve over pasta, mashed potatoes, polenta or risotto. Whatever you like! Enjoy