Mary Berry's Tuscan chicken is an easy and comforting one-pan meal
One-pan recipes make preparing dinner during the week so much easier, and Mary Berry's Tuscan chicken is also very comforting.
Making a nutritious and flavourful dinner doesn’t have to be a tedious task, in fact, some extra undemanding recipes involve using only a singular pan.
That is the case of Mary Berry’s Tuscan chicken recipe from her official website, serves six people and can be made up to a day ahead.
According to the chef and Great British Bake Off star, this recipe freezes well.
How to make Mary Berry's Tuscan chicken
Ingredients
Six large skinless chicken thighs, bone in
Two tbsp plain flour
Two tsp paprika
Two tbsp olive oil
One large onion, finely chopped
One large red pepper, deseeded and finely diced
Two garlic cloves, crushed
Two tsp tomato puree
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
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Instructions
Place the chicken thighs in a bowl. Combine flour with half the paprika, then generously season with salt and black pepper. Toss the chicken pieces until thoroughly coated.
Heat oil in a large, deep skillet over high heat. Add the chicken and cook for approximately three to four minutes per side, or until golden brown and crispy. Transfer the cooked chicken to a plate and set aside.
Use the same skillet to sauté the onion and pepper over medium heat for four to five minutes, or until softened. If necessary, add additional oil. Stir in the garlic and cook for about thirty seconds.
Incorporate the tomato purée, tomatoes, wine, and stock into the pan and bring to a boil. Return the chicken, along with any accumulated juices, to the skillet. Cover and simmer over low heat for roughly thirty minutes, or until the chicken is tender.
Stir in the cream and spinach until the spinach wilts. Remove the pan from the heat, sprinkle with cheese, and serve immediately while hot.
