The season for comfort meals and warming dishes is nearly here, and this hearty creamy chicken recipe is one for the repertoire. Mary Berry’s take on the classic Tuscan chicken brings together the richness of the tomato base with the richness of a creamy wine sauce for the perfect autumn dinner. It may look elaborate, but this recipe for six takes just one hour to make from scratch.
Sharing the recipe from the Great British Bake Off star’s Cook and Share series, the BBC said: “Based on a classic creamy chicken 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.”
How to make Mary Berry’s Tuscan chicken recipe
Ingredients
- Six large skinless chicken thighs, bone in
- Two tbsp plain flour
- Two tsp paprika
- Two tbsp olive or sunflower oil
- One large onion, finely chopped
- One large red pepper, deseeded and finely chopped
- Two garlic cloves, crushed
- Two 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/5½oz baby spinach
- 55g Parmesan, grated
- Salt and freshly ground black pepper
Method
Put the chicken pieces into a mixing bowl. Sprinkle over the flour and paprika, then generously season with salt and freshly ground black pepper. Mix thoroughly to ensure the chicken is evenly coated.
Warm the oil in a large, deep frying pan set over a high heat. Once hot, add the chicken and cook for three to four minutes on each side, or until a golden, crisp crust has formed. Remove the chicken from the pan and set it aside.
Without cleaning the pan, add the sliced onion and pepper. Sauté over medium heat for four to five minutes until softened, adding a little more oil if the pan seems dry. Stir in the garlic and cook for a further 30 seconds.
Incorporate the tomato purée, chopped tomatoes, wine, and stock into the pan. Bring the mixture up to a boil, then return the chicken to the pan along with any juices that may have collected. Cover with a lid, lower the heat, and leave to simmer gently for approximately 30 minutes, or until the chicken is tender and cooked through.
Pour in the cream and add the spinach, stirring until the leaves are wilted. Take the pan off the heat, scatter over the grated Parmesan, and serve immediately while hot.
