WW Friendly Chicken Marsala

Mornin! As promised, here's the recipe!
 Not your typical Marsala, however point friendly, and delicious! I opted to serve with a couscous instead of pasta or potato which helped even more! It was quite filling and the only thing I REALLY missed was a crusty bread to soak up this yummy sauce with. However I must say that the couscous is a very good alternative! I didnt miss the butter or the flour "start" at all. (or the pasta)
 I guess old habits die hard... crusty bread, glass of vino... damn, wheres the Truffle butter?




Easy Chicken Marsala

• 8 skin-on, bone-in chicken thighs (palm sized each, about 4 oz ea)

• Kosher salt and Course ground pepper

• 1 tablespoon extra-virgin olive oil

• 2 red onions, peeled and quartered , 1 clove garlic

• 2 plum tomatoes, cut into 1-inch pieces

* 1 pkg Sliced Mushrooms

• 1 TBLSP Italian seasoning

• 3/4 cup Marsala Wine

• 1 1/4 cups chicken stock

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 (oven safe)sauté pan over medium-high. Working in batches, brown chicken on both sides, turning only once, 10 to 12 minutes. Transfer chicken to a platter; tent with foil, to keep warm.
Add Garlic, onions, tomatoes, mushrooms and seasoning 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.

Simmer liquid over medium-high until slightly thickened, about 5 minutes.

Per Serving: 7  Points
I served with 1 cup couscous which added 3 pts
* I also pitched my skin before eating as I don’t need added fat, however the skin is important to cook with, I believe. ( its also my fav part! Grunt.)
You can use chicken breasts instead, but I have never cared for them myself.