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Mary Berry’s Tuscan Chicken

If you're on the hunt for an easy, flavourful one-pot chicken recipe, look no further than this creamy Tuscan chicken dish from Mary Berry.

From the book

Introduction

Based on a classic, this is one of our favourites for an easy supper. Use chicken breasts, if you prefer.

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Ingredients

6 large skinless chicken thighs, bone in
2 tbsp plain flour
2 tsp paprika
2 tbsp olive oil
1 large onion, finely chopped
1 large red pepper, deseeded and finely diced
2 garlic cloves, crushed
2 tsp tomato purée
30g (1oz) sun-blushed tomatoes, chopped
150ml (¼ pint) white wine
150ml (¼ pint) chicken stock
150ml (¼ pint) pouring double cream
150g (5oz) baby spinach
55g (2oz) Parmesan, grated

Method

Place the chicken thighs in a bowl. Add the flour and the paprika and season well with salt and freshly ground black pepper. Toss together to coat.

Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for 3–4 minutes on each side, until browned and crisp. Set aside on a plate.

Add the onion and pepper to the unwashed pan and fry for 4–5 minutes over a medium heat, until soft. You may need a little more oil. Add the garlic and fry for 30 seconds.

Stir in the purée, tomatoes, wine and stock and bring up to the boil. Return the chicken to the pan with any resting juices, cover, reduce the heat and simmer for about 30 minutes, until tender.

Add the cream and spinach to the pan and stir until wilted. Remove from the heat, sprinkle with the cheese and serve piping hot.

Mary’s Tips: Can be made up to a day ahead. Freezes well.

On the hunt for more ideas for chicken thighs? Have a look at our collection of favourite recipes.

Reviews

4.8 out of 5 stars

6 Ratings

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6 Comments

    default user avatar Mandy Kendall

    We love this but in the book it uses sunflower oil and only one teaspoon of paprika. I like lots of flavour and use 2 teaspoons of normal and 1 teaspoon of smoked paprika.

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    default user avatar Debbie Thomas

    I love this recipe and always cook a big batch so I have some to freeze. I gave it to my mum today, she’s 88 and has never had it before and she loved it too. It’s so easy to make, the only thing that takes any time is chopping the onions and peppers.

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    default user avatar IRISH Kate

    Just super

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    default user avatar Andrea Stride

    Excellent, the perfect chicken dish. Always a winner from Mary!

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    default user avatar Barbara G

    We really enjoy this receipe and have cooked it a few times! Having it again tonight bus wasn’t sure what to have it with!

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    default user avatar Delia Martini

    I love this recipe, it’s my go to for one pot tastiness mid week. Well done Mary, this is a tried and trusted recipe. Thank you.

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From the book: Mary Berry Cook and Share

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