Chicken Marsala

• 4 chicken drumsticks, about 1 pound
• 4 chicken thighs, about 1 pound
• 1 teaspoon salt
• 12 teaspoon fresh pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small golden onion, chopped
• 14 cup dry marsala wine
• 1 cup chicken stock

1. Rinse chicken and pat dry.
2. Season with salt and pepper.
3. In a large frying pan, melt butter with oil over medium heat.
4. Add chicken, in batches if necessary, and cook 5 minutes, turning, until lightly browned on all sides.
5. Remove chicken and set aside.
6. Drain off almost all fat.
7. Add onion to pan and cook over medium heat 2 minutes, or until softened.
8. Return chicken to pan, along with the marsala and the stock.
9. Bring to a boil, reduce heat to low,cover and simmer 25 -30 minutes, or until chicken is fork tender.
10. Season with additional salt and fresh pepper.

chicken, chicken, salt, fresh pepper, butter, olive oil, golden onion, marsala wine, chicken stock

Taken from www.food.com/recipe/chicken-marsala-240672 (may not work)