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Tuscan Chicken with Rosemary

Can be cooked in a crockpot.



  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:


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