Mary Berry’s comforting Italian chicken dish only took me 10 minutes to prepare
This hearty dish is the ultimate comfort food and is my go-to recipe to make during the week as it is quick and easy while being incredibly tasty.
Deciding what to cook for dinner can be difficult, but this one-pot dish is perfect if you are craving something creamy, cheesy and comforting during the week.
I made Mary Berry’s Tuscan chicken, a delicious Italian dish packed with colourful sundried tomatoes, peppers, spinach and garlic simmering in a rich sauce and then topped with cheese at the end.
It is the easiest dinner to make as it only takes me around 10 minutes to prepare before leaving it alone to cook on the stove for 30 minutes.
I decided to make this recipe as I was having friends over on the weekday and wanted to make something impressive but simple, and not only was this dish effortless to make but I had everyone asking for the recipe afterwards.
Some people serve this dinner with pasta or rice but I decided to make creamy mashed potatoes as a side dish and it was an incredibly flavourful meal.
How to make Mary Berry’s Tuscan chicken
Ingredients
- Six large chicken thighs (skinless and boneless)
- One red pepper
- One large onion
- Two garlic cloves
- 150g of spinach
- 30g of sundried tomatoes
- 50g of parmesan cheese
- 150ml of white wine
- 150ml of chicken stock
- 150ml of double cream
- Two teaspoons of tomato puree
- Two tablespoons of plain flour
- Two tablespoons of paprika
- Two tablespoons of olive oil
- Salt and pepper
Kitchen equipment needed:
- Large frying pan with a lid
- Wooden spoon
- Mixing bowl
Method
To begin, I placed the chicken thighs in a bowl, then added the flour, and paprika and seasoned with salt and pepper.
I placed a large frying pan with a lid on the stove and heated the olive oil on a medium heat. While the oil for heating up I mixed the chicken thighs around until they were evenly coated in the seasoning.
I added the chicken to the frying pan and cooked for roughly three minutes on each side until they crispy.
While the chicken was cooking I chopped up the onion and pepper, then added them to the pan and cooked them for roughly five minutes until they were soft.
I then crushed the garlic cloves and added them to the pan to cook for around one minute.
Once the chicken and vegetables were cooked enough, I poured in the white wine and chicken stock, then squeezed in the tomato puree and chopped up the sundried tomatoes to add to the pan.
I then reduced the heat on the pan, placed the lid on and left it to simmer for 30 minutes, making sure to stir and check on it roughly every 10 minutes.
When the time was up I added the spinach and the cream and stirred it for a few minutes until the spinach was wilted.
I then removed the pan from the heat, sprinkled the dish with grated parmesan cheese and then it was ready to serve.
I made mashed potatoes and a salad while the dish was simmering but I also recommend serving this dish with some crusty bread to mop up after leftover sauce afterwards.
