Rachael Ray's Tuscan Chicken

Recipe by Ciocia Laura
READY IN: 30mins




  • Heat a large, heavy, 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 oil and swirl around pan. Add remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
  • Add vinegar to the pan and let it sizzle till most evaporates.
  • Add butter, shallots, and rosemary to the pan and cook 2 minutes.
  • Add flour and cook 1 minute.
  • Whisk in wine and allow to reduce and thicken for 1 minute.
  • Whisk in broth and bring liquids up to a low boil.
  • 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.