Mary Berry has shared a wealth of recipes throughout her career, spanning both savoury and sweet dishes. Among her most beloved are the straightforward, fuss-free dinner options that require minimal preparation.
One such recipe is her Tuscan chicken, a rich, creamy dish featuring tomatoes. The recipe notes state: "Based on a classic creamy dish, Tuscan chicken is one of Mary Berry's favourites when she needs an easy supper. It's lovely served with potatoes, rice or pasta. It's very similar to Marry Me chicken, but uses sun-blushed tomatoes, rather than sun-dried."
Ingredients and method
The dish freezes exceptionally well, meaning any leftovers can be saved for a future meal.
Ingredients: six skinless chicken thighs, bone-in; two tablespoons of flour; two teaspoons of paprika; two tablespoons of olive or sunflower oil; one large onion, finely chopped; one large red pepper, de-seeded and finely chopped; two garlic cloves, crushed; two teaspoons of tomato puree; 30g sun-blushed tomatoes, chopped; 150ml white wine; 150ml chicken stock; 150ml double cream; 150g baby spinach; 55g Parmesan, grated; salt and freshly ground black pepper.
Step-by-step cooking
Place the chicken in a bowl, then combine with the flour and paprika, seasoning generously with salt and pepper. Toss thoroughly to ensure the chicken is evenly coated.
Heat the oil in a large, deep frying pan over a high heat. Add the chicken and cook for three to four minutes on each side until golden brown and crispy. Set aside.
Add the onion and pepper to the unwashed pan and cook over a medium heat for four to five minutes until softened. A dash of extra oil may be required at this point.
Add the garlic and cook for 30 seconds. Stir in the tomato purée and wine, then mix well. Bring to the boil, then return the chicken to the pan along with the resting juices.
Cover, reduce the heat and simmer for approximately 30 minutes until tender. Pour in the cream and spinach, stirring until wilted. Remove from the heat, scatter over the Parmesan and serve immediately while piping hot.
