2 lbs. boneless, skinless chicken thighs
1 1/2lbs. boneless, skinless chicken breast tenders
Salt and pepper
3 Tablespoons extra-virgin olive oil
6 Cloves garlic, minced
3 Tablespoons white wine vinegar
2 Tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 Tablespoons flour
1 Cup Dunham Cellars Shirley Mays Semillon
2 Cups beef broth (yes beef broth)
Heat a large, deep skillet over med. High heat. Season chicken with salt and pepper. Add 2 tbls. Extra virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
Brown chicken 3 minutes on each side and remove from pan. Add remaining oil, chicken pieces and garlic. Brown chicken 3 minutes on each side and remove. Add vinegar to the pan and let it cook off. Add butter, shallots and rosemary to the pan and cook 2 minutes.
Add flour and cook 1 minute more. Whisk in wine. Reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Reduce sauce for a few more minutes. Return chicken to pan and simmer over moderate heat 7-8 minutes to finish cooking chicken through. Serves 10