Best Recipes


Tuscan Chicken


Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 2
1 lb. boneless and skinless chicken thighs
3 tbsps. olive oil
6 green onions, chopped
1 1/2 cups white wine
1 1/2 cups chicken broth
1 branch of fresh rosemary
1/3 cup black and green olives, pitted and roughly chopped
Salt and pepper

  1. In a large skillet, brown the chicken in the oil. Salt lightly (be careful, the
    olives are already salted) and pepper.
  2. Add green onions and continue cooking for about 2 minutes. Add half of
    the white wine and simmer until evaporated.
  3. Add half of the broth, rosemary, and olives. Simmer on low heat until the
    liquid has reduced by half.
  4. Add the remaining wine and broth gradually during cooking as soon as the
    liquid has reduced by half (see note). Return the chicken a few times
    during cooking to coat it well in the sauce.
  5. Simmer over low heat for about 30 minutes, until the chicken becomes
    fluffy; check that with a fork and check if the sauce has thickened.
  6. Adjust seasoning. Remove the rosemary branch.
  7. Divide the chicken thighs between 2 containers
  8. Lock the containers and store your dinner in the refrigerator
  9. Storage, freeze, thaw and reheat guideline:
  10. This Tuscan Chicken can be stored in the refrigerator at 40 °F
    in a plastic container for about 2 days. When you want to consume your
    dinner, remove the chicken from the refrigerator and microwave it for
    about 5 minutes.
    Calories: 505
    Fat: 42 g
    Carbs: 5.8 g
    Protein 26 g
    Sugar: 1 g;
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