Mary Berry's Tuscan chicken is a simple one-pan dish that serves six people, making it an ideal choice for families or anyone looking to save time during the week. The renowned British chef described it as 'one of our favourites for an easy supper' in her cookbook 'Cook and Share'.
A quick and satisfying weeknight option
This recipe offers a straightforward yet satisfying solution for those struggling to decide on a weeknight dinner. Everything is cooked in a single pan, which cuts down on preparation and cleaning time, and the dish is well-suited to batch cooking for those who want to economise.
Ingredients and method
To make the dish, you will need six chicken thighs, one finely chopped onion, one deseeded and diced red pepper, two crushed garlic cloves, 30g of sun-blushed tomatoes, 150ml of white wine, 150ml of chicken stock, 150ml of double cream, 55g of grated parmesan cheese, two tablespoons of tomato puree, two tablespoons of plain flour, two tablespoons of paprika, and two tablespoons of olive oil.
Place the chicken thighs in a large bowl, add one tablespoon of paprika and two tablespoons of flour, season with salt and pepper, and toss to coat. Add the oil to a large frying pan on high heat, then cook the chicken for four minutes on each side until the skin is brown and crisp. Set the chicken aside on a plate.
Add the chopped onion and pepper to the unwashed pan and cook for four minutes on medium heat until softened. Add the garlic and cook for 30 seconds. Stir in the tomato puree, sun-blushed tomatoes, white wine, and stock, and bring to a boil. Return the chicken to the pan, cover with a lid, lower the heat, and simmer gently for 30 minutes until everything is cooked and tender.
Once the time has elapsed, stir in the cream and spinach and keep cooking until the spinach has wilted. Remove from the heat, scatter over the parmesan, and serve.
