Rachael Ray's Tuscan Chicken

Submitted by Ciocia Laura

"This is a favourite from 30 Minute Meals although I alter it a bit. For example, it works out quite well with all bone-in dark meat. Some sherry or cider vinegar can be substitued for some of the wine and wine vinegar. I have been liberal with cooking time since leaving the bone in increases the cooking time. Preparation is VERY easy, though -- despite the number of steps which are truly easy."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 2 lbs boneless skinless chicken thighs (leave bone in if you wish) (optional) or 1 1/2 lbs chicken tenderloins, depending on cost (optional)
• 1⁄4 teaspoon salt (or to taste)
• fresh ground black pepper, to taste
• 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 (yes, beef broth)

directions

1. Heat a large, heavy, 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.
5. Add remaining oil and swirl around pan. Add remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
6. Add vinegar to the pan and let it sizzle till most evaporates.
7. Add butter, shallots, and rosemary to the pan and cook 2 minutes.
8. Add flour and cook 1 minute.
9. Whisk in wine and allow to reduce and thicken for 1 minute.
10. Whisk in broth and bring liquids up to a low boil.
11. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes for boneless (or nearly double that for bone-in) to cook chicken thoroughly.

Reviews

[abby_robertson]

I made this last night and simplified it quite a bit. Just sauteed shallot and garlic in oil, added chicken, browned on both sides, added rosemary, wine, vinegar (1/2 balsamic and 1/2 tarragon) and finally 1 can of beeth broth...Let it steep on low for about 15 min... voila! It was very tasty and I will make it again.

 

[kvelthaus_4994563]

Really delicious. I tweaked it a tad (see tweaks) Really good over rice. Oh, and I added a cup of peas to the dish. Yummy

 

[rosslare]

Very nice, served with gnocchi. There is plenty of sauce even though I only used broth cube without added liquid. Used thighs with skin and bones.

 

[miss joanne]

i've made this recipe time and time again, sometimes to varying degrees and it is always hit.

 

[ARathkamp]

Made this for the in-laws for dinner the other night. I think the spouse went way too easy on the rosemary (certainly not 6 sprigs!). Next time I'll be sure the spices are in there LOL. Thanks for posting!