Photo: Tuscan Chicken Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds chicken breast tenderloins
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, crushed
- 3 tablespoons white wine vinegar
- 2 tablespoons butter
- 2 shallots, chopped
- 6 sprigs fresh rosemary, finely chopped
- 2 tablespoons flour
- 1 cup dry white wine
- 2 cups beef broth (yes, beef broth)
Directions
Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.
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By igridep_8237834
Portland, OR
on April 15, 2013
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I made this tonight for dinner and served over rice that I cooked with chicken stock and shallot, and my fiance and I both thought it was delicious! I loved the rosemary flavor, and did not think it was bland at all!!! I did follow the recipe but adjusted the amounts because I only used about two lbs of chicken thighs. Next time I will probably do 1lb chicken thighs and 1lb breast tenders just to have both white and dark meat.
By mickey9464
on January 23, 2013
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I made this for my husband this evening for dinner. We were very pleased with this dish. I had to use dry vermouth, and apple cider vinegar instead of white wine vinegar, which gave it a whimsical flavor. Next time I will have the correct ingredients and I can't wait to see how it will taste then. I did use it with a garlic herb rice which was really good.
By katemur25_4511165
Schererville, IN
on April 16, 2012
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Very good! I served it with roasted potatoes, but I think it would be great with a grain, maybe some wild rice. We'll definitely have this again
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