Rosemary Chicken with Garlic from Tuscan Women Cook by Coleen Kirnan

pollo alla diavolo

A delicious chicken full of rosemary and garlic flavor


  • 1 whole chicken cut into 10 pieces or 10 pieces chicken – legs and thighs
  • salt and pepper
  • 1 TBS fine sea salt
  • 1 TBS freshly ground pepper
  • 34 TBS extra virgin olive oil
  • 56 large sprigs of fresh rosemary
  • 34 garlic cloves finely chopped
  • 1 cup white wine


  • Season the chicken pieces on all sides with the salt and pepper.
  • Place the chicken, skin side down in a large saute pan or skillet.
  • Drizzle the chicken with the olive oil and nestle the rosemary and garlic around it.
  • Cover the pan and place it over medium high heat. Cook the chicken for about 10 minutes. Turn the chicken and continue cooking, covered for an additional 10 minutes checking every few minutes to make sure it does not burn.
  • Turn the chicken again, and cook for an additional 5 – 10 minutes.
  • Turn the chicken once more.
  • (I removed the chicken prior to the next step to make deglazing easier)
  • Add the wine to deglaze the pan by scraping any brown bits. (I returned the chicken at this point.)
  • Spoon the sauce over the chicken pieces and let them cook, uncovered for an additional 15 minutes.
  • Transfer the chicken to a warm platter and spoon the sauce over the top. Serve immediately.


*I pulled garlic heads from our supply in the basement and found them to have not survived winter storage so I only had one garlic clove. I used that plus a tsp of garlic powder and the dish was delicious and garlicky.

Keywords: chicken, garlic chicken, Tuscan chicken, chicken and garlic