Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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.

abby_robertson December 17, 2010

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.

rosslare October 12, 2013

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

miss joanne May 10, 2010