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Mary Berry Tuscan Chicken |
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| Serves 6 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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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 sun-blushed tomatoes, chopped
150ml (¼ pint) white wine
150ml (¼ pint) chicken stock
150ml (¼ pint) pouring double cream
150g baby spinach
55g Parmesan, grated
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Place the chicken thighs in a
bowl. Add the flour and half the paprika and season well
with salt and freshly ground black pepper. Toss together
to coat.
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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.
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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.
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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.
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Add the cream and spinach to
the pan and stir until wilted. Remove from the heat,
sprinkle with the cheese and serve piping hot.
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Mary’s Tips: Can be made up to
a day ahead. Freezes well (after stage 4).
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