Tuscan Chicken
Tuscan chicken is my new favourite dish
SERVES
4
PEOPLE
Ingredients
8 large skinless, bone-in chicken thighs
2 tbsp plain flour
2 tsp paprika
Salt and freshly ground black pepper
2 tbsp oil from a jar of sun-dried tomatoes, plus extra if needed
1 large onion, finely chopped
1 large red pepper, deseeded and finely chopped
2 garlic cloves, crushed
2 tsp tomato purée
30g sun-dried tomatoes, drained and chopped
150ml white wine
150ml chicken stock
150ml cream
150g baby spinach
55g Parmesan, finely grated
Method
Place the chicken thighs in a large bowl. Add the flour and paprika, season generously with salt and freshly ground black pepper, and toss well until the chicken is evenly coated.
Heat the sun-dried tomato oil in a large, deep frying pan over a high heat.
Add the chicken thighs, taking care not to overcrowd the pan. Fry in batches if necessary, allowing 3-4 minutes on each side until deeply golden and well caramelised. Transfer to a plate and set aside.
Reduce the heat to medium.
Add the onion and red pepper to the same pan and cook for 4-5minutes until softened, adding a little more sun-dried tomato oil if needed. Add the garlic and cook for a further 30 seconds.
Stir in the tomato purée and chopped sun-dried tomatoes and cook briefly. Pour in the whitewine, scraping the base of the pan to release all the caramelised bits from browning the chicken.
Allow the wine to bubble for aminute or two.
Add the chicken stock and bring to the boil. Return the chicken thighs to the pan along with any juices that have collected on the plate.
Cover, reduce the heat, and simmer gently for about 30 minutes, or until the chicken is completely cooked through and tender.
Pour in the cream and add the spinach. Stir gently until the spinach has wilted and the sauce is hot and creamy.
Remove from the heat and stir through the grated Parmesan.
Taste and adjust the seasoning if necessary.
Serve piping hot with plain steamed rice, spooning plenty of the rich Tuscan sauce over the top.
