Mary Berry's Tuscan chicken — a rich, creamy dish packed with tomatoes — is one of her favourites when she needs an easy supper. The recipe is ready in under an hour and serves well with potatoes, rice or pasta.
What makes this dish special
The recipe notes read: "Based on a classic creamy dish, Tuscan chicken is one of Mary Berry's favourites when she needs an easy supper." It's very similar to Marry Me chicken, but uses sun-blushed tomatoes, rather than sun-dried. The dish also freezes exceptionally well, meaning any leftovers can be saved for another meal.
Ingredients you will need
- 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
How to make it
Place the chicken in a bowl, then add the flour and paprika, seasoning generously with salt and pepper. Toss everything together until the chicken is thoroughly coated.
Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for three to four minutes on each side until golden brown and crisp, then set aside.
Add the onion and pepper to the unwashed pan and fry over a medium heat for four to five minutes until softened, adding a little extra oil if needed. Stir in the garlic and fry for 30 seconds.
Add the tomato purée and wine, then stir. Bring to the boil before returning the chicken to the pan along with any resting juices. Cover, reduce the heat, and simmer for approximately 30 minutes, until tender.
Pour in the cream and add the spinach, stirring until wilted. Remove from the heat, scatter over the Parmesan and serve immediately, piping hot.
