Pollo Alla Toscana

"Chicken Tuscany Style"
photo by KateL photo by KateL
photo by KateL
photo by teresas photo by teresas
photo by Artandkitchen photo by Artandkitchen
photo by mary winecoff photo by mary winecoff
Ready In:




  • 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 olive oil, another single turn of the pan, the 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.

Questions & Replies

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  1. KateL
    Sauce is excellent, but need to reserve garlic for the step with the shallots, as Italian recipes stress not burning the garlic, and the medium-high sauté for the chicken is too much for the garlic. Very tasty! Made for Please Review My Recipe tag game.
  2. teresas
    What an excellent dish...I made this with Pheasant...I'm always on the look out for a nice and moist chicken dish that would work well with the Pheasant that has a tendency to be on the dry side...this one worked great! We love the flavors...at first I was thinking there was going to be too much rosemary...but not to worry, you could taste it but it wasn't over powering...I did cut the recipe in half to serve the two of us with some left over...btw I used the breast of the bird and left the bone in...served it over rice with a nice broccoli recipe #464281 yummy! Thanks for posting it...:)
  3. Artandkitchen
    We prepared this dish (serving size 10) for us 4 and 2 third 3 has already gone.<br/>We had to stop one of us as he wanted more. <br/>The rich sauce is delicious and the leftovers will be more than only appreciated tomorrow!<br/>Thanks a lot for this easy and fast recipe!
  4. Chef-Boy-I-Be Illin
    I can only second what Mary said below! I served this with a side of brown rice patties (see eating well website) so the partner and I would have something to spoon that to die for sauce over!!! For a vegetable we tried Recipe #292081. I'm heading over to review that one now. But I will tell you it's my favorite new sprout recipe!
  5. mary winecoff
    OMG! This is so wonderful, quick, easy etc. I can't say enough about this. The only thing I changed was that I cut it in half and only used boneless skinless chicken thighs. My son said this was phenomenal! Made for Recipe Tag.


I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
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