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1
The trick to this dish's rich, deep flavor is caramelizing the onions. Don't be shy. You want them good and brown!
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2
Heat 2-3 tablespoons olive oil in large, heavy skillet, add onions.
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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.
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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.
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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.).
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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;
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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;
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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;
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9
Lower heat, partially cover.
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10
Turn chicken every 15-20 minutes.
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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;
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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.
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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.
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14
Add salt to taste. Serve covered with the onion gravy.
