Title : Tuscan Chicken : The Mary Berry Way
link : Tuscan Chicken : The Mary Berry Way
Tuscan Chicken : The Mary Berry Way
Mary Berry is one of the best-known and respected cookery writers and broadcasters in the UK. This recipe based on a classic creamy chicken dish; Tuscan chicken is one of her favourites, especially when she needs an easy supper. She says it’s lovely served with potatoes, rice or pasta... but some readers may prefer a lower carb alternative, like mashed swede or cauliflower rice. As always, the choice dear reader is up to you 😊
Ingredients
Serves Six (adjust as necessary)
6 large skinless chicken thighs, bone in (see tip)
2 tbsp plain flour
2 tsp paprika
2 tbsp olive oil
1 large onion, finely chopped
1 large red pepper, deseeded and finely chopped
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 (heavy) cream
150g/5½oz baby spinach
55g/2oz Parmesan, grated
salt and freshly ground black pepper
2 tbsp plain flour
2 tsp paprika
2 tbsp olive oil
1 large onion, finely chopped
1 large red pepper, deseeded and finely chopped
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 (heavy) cream
150g/5½oz baby spinach
55g/2oz Parmesan, grated
salt and freshly ground black pepper
Method
1. 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.
2. Heat the oil in 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.
3. Add the onion and pepper to the unwashed pan and fry for 4–5 minutes over a medium heat, until soft (you may need to add a little extra oil). Add the garlic and fry for 30 seconds.
4. 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.
5. Add the cream and spinach and stir until wilted. Remove from the heat, sprinkle in the Parmesan and serve piping hot.
2. Heat the oil in 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.
3. Add the onion and pepper to the unwashed pan and fry for 4–5 minutes over a medium heat, until soft (you may need to add a little extra oil). Add the garlic and fry for 30 seconds.
4. 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.
5. Add the cream and spinach and stir until wilted. Remove from the heat, sprinkle in the Parmesan and serve piping hot.
Recipe Tips
i) Sun-blushed tomatoes are sometimes sold as semi-dried tomatoes, slow roasted tomatoes or sun-soaked tomatoes.
ii) If you can only find smaller chicken thighs, you might want to add a few extra (they often come in packs of eight in supermarkets). Or use chicken breasts if you prefer.
iii) This dish freezes well.
Have you tried the Mary Berry recipe for Butternut Squash Soup? See it here
ii) If you can only find smaller chicken thighs, you might want to add a few extra (they often come in packs of eight in supermarkets). Or use chicken breasts if you prefer.
iii) This dish freezes well.
You can see the original recipe here
~ many good wishes for happy October days ~
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.All the best Jan
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