Pollo Alla Toscana - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs
1 1/2 lbs chicken tenderloins
salt and pepper
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 (not chicken broth)

Preparation

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.