Chicken Toscana

  • Yield: 4 servings


1/2cup flour
Salt and pepper, as needed
3pounds bone-in chicken breasts and legs, skin removed
3tablespoons olive oil, as needed
1sprig rosemary
2small zucchinis, diced (about 1 cup)
4ounces white button mushrooms, sliced
6ounces drained cured artichoke hearts, sliced
6ounces black olives, sliced
1cup dry white wine
2tablespoons unsalted butter


  1. Preheat the oven to 325F.
  2. Mix together flour, salt and pepper to taste in a shallow bowl or plate. Dredge each chicken piece in the flour mixture. Heat oil and rosemary sprig in an ovenproof sauté pan and brown each chicken piece on both sides.
  3. Place pan in oven and roast 15 to 20 minutes. Juices should run clear when chicken is pricked with a knife.
  4. Remove the chicken to a plate and cover to keep warm. Add zucchinis, mushrooms, artichokes and olives to the pan over medium heat. Sauté for 1 minute, then add wine to deglaze the pan, scraping up any bits in the pan. Simmer 2 to 3 minutes. Add butter and stir until it melts. Season sauce to taste with salt and pepper.
  5. Plate each chicken portion with some of the vegetables and drizzle sauce around and over.
Recipe by Chef Bruno Orsi, Northbeach Restaurant, San Francisco, courtesy of the Mushroom Council’s Mushroom Channel