Chicken Tuscany Style (Pollo alla Toscana)

Chicken Tuscany Style (Pollo alla Toscana)


2 lbs boneless, skinless chicken thighs
1 and 1/2 lbs 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)


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. Serves 10.


Leave a Reply


Your email address will not be published. Required fields are marked *