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Rachael Ray's Tuscan Chicken

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“This is a favourite from 30 Minute Meals although I alter it a bit. For example, it works out quite well with all bone-in dark meat. Some sherry or cider vinegar can be substitued for some of the wine and wine vinegar. I have been liberal with cooking time since leaving the bone in increases the cooking time. Preparation is VERY easy, though -- despite the number of steps which are truly easy.”

Ingredients Nutrition


  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.

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