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. ---------------------------------------------------------------------------
Nutrition
Ingredients
