Mary Berry's Tuscan chicken is a simple one-pan dish that serves six people, making it a practical choice for families or anyone looking to save money through batch cooking.
According to the renowned British chef, this is her preferred go-to dish for her family, thanks to how quickly it comes together, with everything cooked in a single pan. In her cookbook 'Cook and Share', Mary said: "Based on a classic, this is one of our favourites for an easy supper."
This recipe suits those who want home-cooked comfort food without much effort after a busy day at work, reports the Express.
Ingredients for Mary Berry's Tuscan chicken
Six chicken thighs, one large onion (finely chopped), one red pepper (deseeded and diced), two garlic cloves (crushed), 30g of sun-blushed tomatoes, 150ml of white wine, 150ml of chicken stock, 150ml of double cream, 55g of Parmesan cheese (grated), two tablespoons of tomato puree, two tablespoons of plain flour, two tablespoons of paprika, and two tablespoons of olive oil.
How to cook the dish
Place the chicken thighs in a large bowl, add one tablespoon of paprika and two tablespoons of flour, and season with salt and pepper. Toss everything together until well coated.
Heat the oil in a large frying pan over high heat, and once hot, add the chicken. Cook for four minutes on each side until the skin turns golden and crispy, then transfer to a plate and set aside.
Add the chopped onion and pepper to the same unwashed pan, cooking for four minutes over medium heat until the vegetables have softened. Once tender, add the garlic and cook for a further 30 seconds.
Stir the tomato puree, sun-blushed tomatoes, white wine and stock into the pan and bring to the boil, then return the chicken to the pan. Cover with a lid, lower the heat and allow the dish to simmer for 30 minutes until all ingredients are thoroughly cooked and tender.
Once the time has elapsed, stir in the cream and spinach and continue cooking until the spinach has wilted. Then take off the heat, scatter over the parmesan and serve.
