Mary Berry’s Tuscan Chicken
If you're on the hunt for an easy, flavourful one-pot chicken recipe, look no further than this creamy Tuscan chicken dish from Mary Berry.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
Based on a classic, this is one of our favourites for an easy supper. Use chicken breasts, if you prefer.
Ingredients
| 6 | large skinless chicken thighs, bone in |
| 2 tbsp | plain flour |
| 2 tsp | paprika |
| 2 tbsp | olive oil |
| 1 | large onion, finely chopped |
| 1 | large red pepper, deseeded and finely diced |
| 2 | garlic cloves, crushed |
| 2 tsp | tomato purée |
| 30g (1oz) | sun-blushed tomatoes, chopped |
| 150ml (¼ pint) | white wine |
| 150ml (¼ pint) | chicken stock |
| 150ml (¼ pint) | pouring double cream |
| 150g (5oz) | baby spinach |
| 55g (2oz) | Parmesan, grated |
Method
Place the chicken thighs in a bowl. Add the flour and the paprika and season well with salt and freshly ground black pepper. Toss together to coat.
Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for 3–4 minutes on each side, until browned and crisp. Set aside on a plate.
Add the onion and pepper to the unwashed pan and fry for 4–5 minutes over a medium heat, until soft. You may need a little more oil. Add the garlic and fry for 30 seconds.
Stir in the purée, tomatoes, wine and stock and bring up to the boil. Return the chicken to the pan with any resting juices, cover, reduce the heat and simmer for about 30 minutes, until tender.
Add the cream and spinach to the pan and stir until wilted. Remove from the heat, sprinkle with the cheese and serve piping hot.
Mary’s Tips: Can be made up to a day ahead. Freezes well.
On the hunt for more ideas for chicken thighs? Have a look at our collection of favourite recipes.
