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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Chicken Tuscany Style Ingredients:
2 lbs boneless skinless chicken thighs |
1 1/2 lbs chicken tenderloins |
salt and pepper |
3 tablespoons extra virgin olive oil |
6 garlic cloves, 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 (not chicken broth) |
Directions:
1. Heat a large, deep skillet over medium high heat.
2. Season chicken with salt and pepper.
3. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
4. Brown chicken 2 minutes on each side and remove from pan. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
5. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
6. Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
7. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble.
8. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
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