Mary Berry has shared a wide range of recipes throughout her career, covering both savoury and sweet dishes. Among her most popular are simple, easy dinner options that require little preparation time, including her Tuscan chicken, a creamy dish made with tomatoes.
A family favourite that serves six
The recipe notes describe the dish as follows: “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.”
This dish freezes well, so any leftovers can be saved for a future dinner. The recipe is ready in under an hour and serves six people, making it suitable for the whole family.
Ingredients and method
The ingredients include 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 of sun-blushed tomatoes (chopped), 150ml of white wine, 150ml of chicken stock, 150ml of double cream, 150g of baby spinach, 55g of grated Parmesan, and salt and freshly ground black pepper.
To prepare, place the chicken in a bowl with the flour and paprika, season well with salt and pepper, and toss to coat. Heat the oil in a large, deep frying pan over high heat, then add the chicken and fry for three to four minutes on each side until browned and crisp. Set the chicken aside.
Add the onion and pepper to the unwashed pan and fry for four to five minutes over medium heat until soft, adding a little extra oil if needed. Add the garlic and fry for 30 seconds.
Cooking and serving
Stir in the tomato puree and wine, then bring to a boil. Return the chicken to the pan along with any resting juices, cover, reduce the heat, and simmer for about 30 minutes until tender. Add the cream and spinach, stirring until the spinach wilts. Remove from the heat, sprinkle in the Parmesan, and serve piping hot.
