Tuscan Chicken (Pollo Alla Toscana)

• servings: 4 servings
• active time: 15 minutes
• total time: 40

Ingredients

• 6-8 chicken thighs

• Salt & pepper

• Plain flour for dusting

• 150ml extra virgin olive oil

• Garlic cloves 6-8

• A large bunch of rosemary

• 150-200ml white wine

• Loaf of bread for serving

Directions

1. Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken thighs and sear well for 3 minutes until golden-brown and quite crisp.

2. Flip chicken thighs over and add the whole cloves of garlic and cook for another 2 minutes.

3. Reduce the heat to medium low and add rosemary and jalapeño pepper cover with a lid and cook for 20-25 minutes. (Consider toasting bread while chicken cooks). This is also a perfect time to roast veggies to serve with chicken like carrots, parsnips or asparagus.

4. After 25 minutes, remove the lid and raise the heat to high. Add the wine and stir until a creamy sauce is formed (2-3 minutes).

5. Check the chicken is cooked;there should be no sign of pink when you pierce the thickest part (175F internal temp for thighs).

6. Remove bread from Toast the oven or toaster. Serve the chicken on top of the bread with the creamy sauce.

Notes

Serve with bread and desired veggies like whole roasted carrots, roasted parsnips, asparagus or broccoli.

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