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Martha Stewart's Dinner at Home: 52…

Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family…

by Martha Stewart

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I felt that I should cook my way through this book before posting a review and that is just what I've done.

The recipes are laid out in meal format and they were very easy to follow - each meal consists of a starter or salad, an entree and a dessert. It's hard to go wrong - Martha Stewart spells it our for you. First do this, then do that and so on - if the directions are followed, all components of a rather nice meal are ready at the same time. Each meal was good - some better than others. It was interesting to take the approach of cooking everything in a book and we tried things we might never have otherwise.

This is a worthwhile cookbook to own - many of the meals are memorable and will be cooked by this reader over and over again. ( )
  EvelynBernard | Mar 27, 2010 |
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Amazon.com Amazon.com Review (ISBN 0307396452, Hardcover)

From Martha Stewart's Dinner at Home: Braised Chicken Marsala


4 skin-on bone-in chicken thighs (about 1 1/4 pounds) 4 chicken drumsticks (about 1 pound) Coarse salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 2 red onions, peeled and quartered through the stem 2 plum tomatoes, cut into 1-inch pieces 6 sprigs thyme 3/4 cup Marsala (sweet Italian fortified wine) 1 1/4 cups chicken stock, homemade (see page 260) or low-sodium store-bought Sage Polenta

(Serves four)


Preheat oven to 400 F. Rinse chicken, pat dry with paper towels, and season both sides with salt and pepper. Heat oil in a large, high-sided sauté pan over medium-high. Working in batches, brown chicken on both sides, turning once, 10 to 12 minutes. Transfer chicken to a platter; tent loosely with parchment paper, then foil, to keep warm. After all chicken is browned, pour off excess fat.

Add onions, tomatoes, and thyme to the pan. Cook, stirring occasionally, until golden brown, about 4 minutes. Pour in Marsala; cook until reduced by half, about 5 minutes. Return chicken to pan and pour in stock; bring to a simmer. Transfer to oven; cook until chicken is cooked through and tender, about 35 minutes. Transfer chicken to a platter, and cover to keep warm.

Skim off excess fat from liquid in pan; simmer liquid over medium-high until slightly thickened, about 5 minutes. To serve, divide polenta among shallow bowls and arrange chicken on top; spoon pan sauce over each.

(retrieved from Amazon Thu, 12 Mar 2015 18:18:52 -0400)

Whether preparing a Sunday dinner for family or hosting a festive evening with friends, "Martha Stewart's Dinner at Home" offers 52 seasonal menus for nearly every occasion. 225 full-color photographs throughout.

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