Chicken Cacciatore Alla Calabrese

• Two larger (or 3-4 medium) white onions cut in long thin strips, as thin as you can by hand - cutting length-wise. The onions will be devoured, so better to err on the side of too many.
• 8-12 pieces of chicken, skin removed, bones optional (dark meat is much preferred as white meat will be very, very dry),
• Fresh Rosemary - lots 2-3 tablespoons,
• Fresh Basil - 1 tablespoons. If using dry - much less - maybe 1 tsp or so.
• 1/2 - 1 tsp dried oregano to taste,
• Salt and Pepper,
• Dry Marsala wine - approximately 3-4 cups,
• Chicken broth or water - approximately 3-4 cups

1. The trick to this dish's rich, deep flavor is caramelizing the onions. Don't be shy. You want them good and brown!
2. Heat 2-3 tablespoons olive oil in large, heavy skillet, add onions.
3. Sautee onions until most are browned, not not tan, not golden, not translucent: browned. This will take several minutes. Don't rush and don't skimp. They will shrink drastically.
4. Once you have well-done onions, add chicken pieces, nestling them in so they aren't on top of onions. The goal is to form a bit of crust on chicken. Time for each side will depend on cut/bone in or out, etc.
5. Cook each side until crust forms. (Hint: if you over fill the skillet and/or don't cook the liquid off the onions first, you will have a hard time getting a crust on chicken. Not to worry, it will still taste great.).
6. After both sides have browned (and your onions will be getting semi-crusty in spots, even a few close to burnt), add Rosemary, salt and pepper, Oregano and Basil;
7. Immediately add two cups each: Marsala and broth (or water). If you prefer a more pronounced Marsala flavor, adjust your proportions. You want the chicken nearly covered by liquids but not submerged, so adjust amounts as needed;
8. Next, take a metal spatula and loosen up all the bits of onion and chicken stuck to the pan, thoroughly integrating with the liquids. You should have a beautiful dark brown gravy in the making;
9. Lower heat, partially cover.
10. Turn chicken every 15-20 minutes.
11. Add more wine/broth during the cooking process as needed. Your goal is to finish with plenty of liquid in the pan for pouring over and sopping up with crusty bread;
12. Cook for at least 90 minutes, 2 - 2 1/2 hours is better as it it renders the meat fall-off-the-bone tender.
13. Even better the next day. Reheat on slowly on stove, not microwave. You can also cook 90 minutes day one, then about 60 the next day.
14. Add salt to taste. Serve covered with the onion gravy.

larger, chicken, rosemary lots, fresh basil, oregano, salt, marsala wine, chicken broth

Taken from www.epicurious.com/recipes/member/views/chicken-cacciatore-alla-calabrese-52749291 (may not work)