4 skin-on bone-in chicken thighs (about 1 1/4 pounds)
4 chicken drumsticks (about 1 pound)
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 or chicken broth powder
Preheat oven to 400°. Season both sides of chicken 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.