Ingredients
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2 lbs boneless skinless chicken thighs
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salt and pepper
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3 tablespoons extra virgin olive oil
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6 garlic cloves, crushed
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3 tablespoons white wine vinegar
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2 tablespoons butter
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2 shallots, chopped
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6 sprigs fresh rosemary, finely chopped
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2 tablespoons flour
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1 cup dry white wine
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2 cups beef broth (not chicken broth)
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1 1/2 lbs chicken tenderloins
Instructions
- 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.