Rachael Ray's Tuscan Chicken

Made This Recipe? Add Your Photo

Total Time
30mins
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.

Skip to Next Recipe

Ingredients

Nutrition

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.
Most Helpful

4 5

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.

4 5

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.

5 5

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