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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Pollo alla Toscana This dish is just great. Can be served with pasta, roasted potato and of course a nice Pino Grigio. Ingredients:
2 pounds boneless, skinless chicken thighs |
1 and 1/2 pounds chicken breast tenderloins |
salt and pepper |
3 tablespoons extra-virgin olive oil |
6 cloves garlic, 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 (not chicken broth) |
Directions:
1. Heat a large, 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. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
5. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
6. Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
7. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble.
8. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
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