Rachael Ray's Tuscan Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
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:
2 lbs boneless skinless chicken thighs (leave bone in if you wish) (optional) or 1 1/2 lbs chicken tenderloins, depending on cost (optional) |
1/4 teaspoon salt (or to taste) |
fresh ground black pepper, to taste |
3 tablespoons extra virgin olive oil |
6 garlic cloves, 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 (yes, beef broth) |
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.
|
|