Savory Tuscan Chicken Thighs
Elevate your dinner table with this Savory Tuscan Chicken Thighs recipe, inspired by Rachael Ray's beloved 30 Minute Meals. This dish celebrates the robust flavors of Italian cuisine, featuring tender, juicy chicken thighs that are both succulent and satisfying. The combination of fresh rosemary, garlic, and a splash of dry white wine creates an aromatic sauce that perfectly complements the hearty chicken. Perfect for a family gathering or a cozy weeknight supper, this dish can be cooked with bone-in chicken for enhanced flavor and tenderness, though it can also be made with boneless options for a quicker finish. Whether served with crusty bread to soak up the sauce or alongside a simple salad, this Tuscan-inspired dish is sure to become a cherished favorite in your home.
8
Servings
300
Calories
12
Ingredients
Ingredients
boneless skinless chicken thighs
2 lbs (Trim excess fat, if necessary)
salt
1/4 teaspoon (or to taste)
black pepper
to taste (freshly ground)
extra virgin olive oil
3 tablespoons (divided)
garlic cloves
6 (crushed)
white wine vinegar
3 tablespoons
butter
2 tablespoons
shallots
2 (chopped)
fresh rosemary
6 sprigs (finely chopped)
flour
2 tablespoons
dry white wine
1 cup
beef broth
2 cups
Instructions
1
In a large, heavy skillet, heat over medium-high heat.
2
Season the chicken thighs liberally with salt and freshly ground black pepper.
3
Add 2 tablespoons of extra virgin olive oil to the skillet. In batches, brown half of the chicken pieces along with a couple of crushed garlic cloves for about 2 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
4
In the same skillet, add the remaining olive oil. Add the rest of the chicken and garlic, browning for an additional 2 minutes on each side. Remove and set aside with the first batch.
5
Pour the white wine vinegar into the skillet, letting it sizzle and evaporate most of the liquid.
6
Reduce the heat to medium and add the butter, chopped shallots, and finely chopped rosemary. Cook for about 2 minutes until the shallots soften.
7
Sprinkle the flour into the skillet and cook for another minute, stirring constantly to avoid lumps.
8
Gradually whisk in the dry white wine, allowing it to reduce and thicken for about 1 minute.
9
Slowly add the beef broth, stirring until it reaches a low boil.
10
Return all chicken pieces to the pan, cover, and let them simmer over moderate heat. Cook boneless chicken thighs for 7 to 8 minutes or bone-in thighs for 14 to 16 minutes until they are thoroughly cooked and no longer pink in the center.
Nutrition Information
17.25g
Fat
6.25g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Tuscan Chicken Thighs?
Savory Tuscan Chicken Thighs is an Italian-inspired dish featuring juicy chicken thighs in an aromatic sauce of rosemary, garlic, and dry white wine.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the calories per serving?
Each serving contains approximately 300 calories.
What type of chicken is used in this recipe?
The recipe specifies 2 lbs of boneless skinless chicken thighs, though bone-in thighs can also be used.
How long do I cook boneless chicken thighs?
Boneless chicken thighs should be simmered for 7 to 8 minutes until thoroughly cooked.
How long do I cook bone-in chicken thighs?
Bone-in chicken thighs require 14 to 16 minutes of simmering to be thoroughly cooked.
How much protein is in each serving?
There are 22.5g of protein per serving.
How many garlic cloves are required?
The recipe calls for 6 crushed garlic cloves.
What kind of oil should I use for browning?
Extra virgin olive oil is recommended for browning the chicken.
What is the first step in the instructions?
The first step is to heat a large, heavy skillet over medium-high heat.
How do I prepare the chicken before cooking?
Trim any excess fat and season the thighs liberally with salt and freshly ground black pepper.
How long should I brown each side of the chicken?
Brown the chicken pieces for about 2 minutes on each side until they are golden brown.
What type of vinegar is used for deglazing?
3 tablespoons of white wine vinegar are used to sizzle and evaporate in the skillet.
How many shallots are needed?
The recipe requires 2 chopped shallots.
What herbs are used in this dish?
The primary herb is fresh rosemary, with 6 sprigs finely chopped.
Why is flour added to the skillet?
Flour is added and cooked for one minute to help thicken the sauce.
What kind of wine is best for the sauce?
The recipe calls for 1 cup of dry white wine.
What type of broth is used for the base?
2 cups of beef broth are added to create the savory sauce.
How much fat is in one serving?
Each serving contains 17.25g of fat.
How many carbohydrates are in this dish?
Each serving contains 6.25g of carbohydrates.
Should I brown all the chicken at once?
No, the chicken should be browned in batches with the crushed garlic cloves.
What is the inspiration behind this recipe?
This dish is inspired by Rachael Ray's 30 Minute Meals.
What should I serve with this chicken?
It is recommended to serve this with crusty bread to soak up the sauce or alongside a simple salad.
How much butter is used?
The recipe uses 2 tablespoons of butter.
How much salt should I add?
The recipe suggests 1/4 teaspoon of salt or to taste.
How long do I cook the shallots and rosemary?
Cook the shallots and rosemary in butter for about 2 minutes until the shallots soften.
Do I need to cover the pan?
Yes, cover the pan while the chicken is simmering in the sauce.
How do I know when the chicken is done?
The chicken is done when it is thoroughly cooked and no longer pink in the center.
What is the preparation for the garlic?
The 6 garlic cloves should be crushed before being added to the skillet.
How much total chicken weight is used?
The recipe requires 2 lbs of chicken thighs.