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1
For Chicken: Mix wine, shallots, oil, sage and rosemary in 15x10x2 inch glass baking dish. Add chicken; turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
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2
Preheat oven to 400 F. Heat heavy large skillet over high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Working in batches, add chicken to skillet, skin side down, and cook until golden brown, about 4 minutes. Turn chicken over and cook until golden brown, about 4 minutes. Transfer chicken to heavy large rimmed baking sheet (do not clean skillet). Roast chicken in oven until cooked through, about 30 minutes.
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3
Meanwhile, prepare sauce; Pour off fat from skillet chicken cooked in. Add both stocks to skillet and bring to boil over high heat, scraping up any browned bits, Boil until reduced to 2 cups, about 15 minutes. Add tomatoes and Marsala and boil until reduce to 3/4 cup, about 10 minutes. Strain.
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4
Transfer chick to platter. Pour pan juices into glass measuring cup. Skim any fat from surface of juices. Add juices to skillet with sauce, Bring to boil. Remove from heat. Gradually whisk butter into sauce. Stir in parsley. Season with pepper. Spoon sauce over chicken.
