Rachael Ray'S Tuscan Chicken Recipe

Name: Rachael Ray'S Tuscan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rachael Ray'S Tuscan Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray'S Tuscan Chicken

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