“Marry me” chicken has been a crowd-pleasing favourite since it went viral on TikTok. It is known for its creamy sauce and tender, juicy chicken, but it is also very similar to a dish Mary Berry enjoys when she is looking for a quick and easy “supper.”
With one clever, game-changing ingredient, Mary Berry transforms “marry me chicken” into Tuscan chicken for a juicer, sweeter, and richer-in-flavour dish. According to BBC Food: “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 tomatoes.”
What’s the difference between sundried and sunblushed tomatoes?
Sun-dried tomatoes are made by placing ripe, fresh tomatoes in the sun until nearly all of their moisture is removed, leaving them intensely flavoured yet chewy. Sunblush tomatoes, also known as semi-dried tomatoes, are taken off the heat halfway through the drying process.
This results in a softer texture that is plumper and more succulent, retaining some of the tomato’s natural juiciness. “They have an intense sweet summer flavour that will have you hooked from the minute you taste them,” said an expert at Culinary Travels.
Ingredients
- Six large skinless chicken thighs
- Two tablespoons of plain flour
- Two teaspoons of paprika
- Two tablespoons of olive oil
- One large onion
- One large red pepper
- Two garlic cloves
- Two teaspoons of tomato purée
- 30g sun-blushed tomatoes
- 150ml pint of white wine
- 150ml pint of chicken stock
- 150ml pint of pouring double cream
- 150gof baby spinach
- 55g of Parmesan
- Salt to taste
- Ground black pepper to taste
Method
To begin, place the chicken pieces into a large mixing bowl. Then add the flour and paprika, and season generously with salt and pepper.
Using your hands or a spoon, toss the chicken thoroughly to ensure each piece is evenly coated with the seasoned flour mixture. Heat the oil in a large, deep frying pan over high heat until it becomes very hot.
Carefully add the coated chicken pieces to the pan and fry them for three to four minutes on each side, or until they develop a golden colour. Once cooked, transfer the chicken to a plate and set it aside, keeping any juices that collect.
Without washing the pan, add the chopped onion and sliced pepper. Cook them over medium heat for four to five minutes, stirring occasionally, until the vegetables soften and begin to caramelise.
If the pan looks too dry, drizzle in a little extra oil. Add the minced garlic and cook for an additional 30 seconds, just until it becomes fragrant.
Stir in the tomato purée, chopped tomatoes, white wine, and chicken stock. Increase the heat and bring the mixture to a gentle boil, stirring to combine all the ingredients.
Return the chicken to the pan along with any resting juices, then cover the pan with a lid. Reduce the heat to low and let the chicken simmer for about 30 minutes, or until it is tender and fully cooked through.
Once the chicken is cooked, pour in the cream and add the fresh spinach. Stir gently until the spinach has wilted and the sauce has thickened slightly.
Remove the pan from the heat, sprinkle the grated Parmesan cheese over the top, and allow it to melt into the sauce. Serve the dish immediately while it is piping hot.
