Tasty Thursday – Sauteed Chicken


Sautéed Chicken with Garlic, Red Wine, and Rosemary

Serve the chicken with a nice crisp salad.



  • 2 Tbsp. Extra Virgin Olive Oil
  • 12 boneless, skinless chicken thighs or breasts
  • 3 garlic cloves, minced or passed through a garlic press
  • 1 cup medium body red wine
  • 1 cup chicken stock
  • 1 28 oz. can crushed tomatoes (San Marzano if possible)
  • 1 ½ tsp. fresh chopped rosemary or ¾ tsp. dried
  • ¼ cup fresh flat leaf Italian parsley or 1 Tbsp. dried



  • Preheat Oven to 350°.
  • In an oven safe sauté pan, on medium heat, put olive oil and chicken in one layer and cook until slightly golden.  (Repeat, if necessary).
  • Lower heat and remove chicken from the pan.
  • Add garlic, and cook for 10 seconds.  Do not let the garlic burn.
  • Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
  • Add the broth.  Simmer for 5 minutes and let the liquid reduce by 1/3.
  • Return the chicken to the pan, along with any juices.
  • Add the crushed tomatoes, rosemary and parsley.
  • Place pan in preheated oven and cook for approximately 30 minutes until chicken is done and tender.
  • Check for seasoning.  If you like, add Kosher or Sea Salt, optional.

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