Serves 4 to 6


  • 1/2 cup all-purpose flour
  • 1 tsp. kosher salt, divided
  • 1/4 tsp. freshly ground black pepper, divided
  • 3 boneless, skinless chicken breasts; 4 boneless, skinless chicken thighs, each cut into 2-inch long pieces
  • 2 cloves garlic
  • 3 Tbsp. extra-virgin olive oil, or, as needed
  • 3 Tbsp. butter
  • 4 large shallots, peeled and cut into quarters
  • 1 tsp. roughly chopped fresh rosemary
  • 1 Tbsp. roughly chopped fresh sage leaves
  • 1/2 cup red wine
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup good-quality balsamic vinegar


    Put the flour in a wide, shallow dish and season with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Dredge the chicken pieces in the flour and shake off the excess. Place the chicken pieces on a baking sheet.

    Place a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. When the oil is shimmering, add the garlic cloves and half of the chicken pieces to the pan and cook until the chicken has formed a fine golden crust, 4 to 5 minutes. Flip the chicken pieces and cook the other sides for an additional 3 to 4 minutes, turning occasionally, until browned. Transfer the chicken to a platter and repeat with the remaining chicken, adding more oil, if necessary. Set aside.

    Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat until shimmering. Add the shallots, rosemary and sage, and sauté, stirring frequently until soft and nicely browned, 7 to 8 minutes. Set aside.

    Return the original skillet to medium heat. Add the red wine, the chicken stock and 2 tablespoons of butter. Raise the heat to medium-high and bring to a low boil. Add the chicken pieces, the shallots with the herbs, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Cook until all of the chicken is incorporated into the sauce. Add the balsamic vinegar to the pan and stir frequently until the sauce thickens, about 3 minutes. Transfer the chicken to a serving platter. Spoon the sauce and shallots all over the chicken and serve.

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