POLLO ALLA TOSCANA

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Make and share this Pollo Alla Toscana recipe from Food.com.

Provided by MsPia

Categories     Chicken

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken thighs
1 1/2 lbs chicken tenderloins
salt and pepper
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 (not chicken broth)

Steps:

  • 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.

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