Tuscan Chicken
Delicious paprika coated chicken in a full of flavour creamy tomato, pepper and spinach sauce.
Ingredients
- 6 large skinless chicken thighs bone in (see Notes)
- 2 tbsp plain flour
- 2 tsp paprika
- salt and freshly ground black pepper
- 2 tbsp olive or sunflower oil
- 1 large onion finely chopped
- 1 large red pepper deseeded and finely chopped
- 2 cloves garlic crushed
- 2 tsp tomato puree
- 150ml white wine
- 30g sun-blushed tomatoes chopped (see Notes)
- 150ml chicken stock
- 150ml double cream (I use Elmlea to reduce the calories!)
- 150g baby spinach
- 55g parmesan cheese grated
Instructions
- Place the chicken in a bowl. Add the flour and the paprika and season well with salt and pepper. Toss together to coat the chicken.
- Heat the oil in large, deep frying pan over a high heat. Add the chicken and fry for 3 to 4 minutes on each side, until browned and crisp. Set aside.
- Add the onion and pepper to the unwashed pan and fry for 4 to 5 minutes over a medium heat, until soft (you may need to add a little extra oil). Then, add the garlic and fry for 30 seconds.
- Stir in the tomato purée, tomatoes, wine and stock. Bring to the boil then return the chicken to the pan along with any resting juices. Cover, reduce the heat, and simmer for about 30 minutes, until tender.
- Add the cream and spinach and stir until wilted. Remove from the heat, sprinkle in the parmesan and serve piping hot.
Notes
- If you can only find smaller chicken thighs, you might want to add a few extra. Skinless boneless chicken thighs, or chicken breasts will work well too, if you prefer.
- Sun-blushed tomatoes are sometimes sold as semi-dried tomatoes, slow roasted tomatoes or sun soaked tomatoes. Sun-dried tomatoes are a good substitute.
- This recipe for tuscan chicken is easily adapted if you’re cooking for less or more people.