| 1 | This is one of those dishes that can be endlessly adapted. |
| 2 | Substitute different wines or even vinegars for the marsala to wind up with very different dishes. |
| 3 | Heat the oil in an oven-proof 12-inch skillet over high heat. |
| 4 | Add the chicken and brown well. |
| 5 | Remove and reserve on a plate. |
| 6 | Preheat oven to 425°F. |
| 7 | Discard the cooking fat in the skillet, add onions, marsala, tomato paste, chicken stock, salt and pepper. |
| 8 | Bring to a boil. |
| 9 | Replace the chicken thighs and transfer the skillet, uncovered, to the oven. |
| 10 | Cook for 20 minutes, add the breasts and continue to cook another 12 to 15 minutes. |
| 11 | Remove skillet from oven and remove chicken to a plate. |
| 12 | Replace skillet on the stove top over high heat and reduce the cooking liquid until it becomes shiny and somewhat thickened. |
| 13 | Remove from the heat and swirl in the butter. |
| 14 | Arrange the chicken on a serving platter and strain the sauce over it. |
| 15 | Michael roberts - prodigy guest chefs cookboo |
