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Tuscan Chicken with Rosemary

Ingredients:

• 8 to 10 chicken thighs, about 2 pounds
• 2 Tbs olive oil
• Salt and Pepper, to taste
• 4 cloves garlic, crushed
• 4 tsp white wine vinegar (1Tbs plus 1tsp)
• 4 tsp butter (1Tbs plus 1tsp)
• 1 1⁄2 shallots, chopped
• 4 sprigs fresh rosemary, leaves stripped and chopped
• 4 tsp all-purpose flour (1Tbs plus 1tsp)
• 1 ⅓1⁄3 cup beef broth (Bullion cubes dissolved in water works just fine.)

Directions:

1. Heat a deep skillet on medium high.
2. Season the chicken thighs with salt and pepper.
3. Add oil to skillet and add chicken ½ at a time with 2 cloves garlic. Two minutes on each side or until nicely browned. After each half is browned, remove chicken and garlic to a plate off to the side.
4. Add the vinegar to the pan; cook for a short time until it’s reduced.
5. Add butter, shallots, and rosemary to the pan and cook 2 minutes.
6. Add flour and cook 1 minute.
7. Whisk in broth and bring liquids up to a bubble.

Now you have a choice:

• Return chicken thighs to skillet and simmer, covered, for 10 to 15 minutes.

Or

• Place chicken in the crockpot. Pour sauce over chicken thighs and let cook while you are at work. (The setting on my crockpot would be low for all day, or high for about 4 hours or until chicken is tender.)

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All text and images copyright © 2019 Shoreline United Methodist Church, Shoreline, WA.