This is one of those dishes that can be endlessly adapted. Substitute different wines or even vinegars for the Marsala to wind up with very different dishes.

Heat The Oil in an oven-proof 12-inch skillet over high heat. Add the chicken and brown well. Remove and reserve on a plate. Preheat oven to 425F. Discard the cooking fat in the skillet, add onions, Marsala, tomato paste, chicken stock, salt and pepper. Bring to a boil.

Replace the chicken thighs and transfer the skillet, uncovered, to the oven. Cook for 20 minutes, add the breasts and continue to cook another 12 to 15 minutes. Remove skillet from oven and remove chicken to a plate. Replace skillet on the stove top over high heat and reduce the cooking liquid until it becomes shiny and somewhat thickened. Remove from the heat and swirl in the butter. Arrange the chicken on a serving platter and strain the sauce over it.

Michael Roberts - Prodigy Guest Chefs Cookbook