Tuscan Chicken
Tuscan Chicken

Tuscan Chicken

Based on a classic, this is one of our favourite recipes from Mary Berry – especially when you need an easy supper on busy nights. If you prefer, you can always use chicken breasts instead.
Photography: LAURA EDWARDS

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Total Time
1 Hour
6 large skinless chicken thighs, bone in
2 tbsp of plain flour
2 tsp of paprika
2 tbsp of olive oil
1 large onion, finely chopped
1 large red pepper, deseeded & finely diced
2 garlic cloves, crushed
2 tsp of tomato purée
30g of sun-blushed tomatoes, chopped
150ml of white wine
150ml of chicken stock
150ml of pouring double cream
150g of baby spinach
55g of parmesan, grated
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Cook and Share by Mary Berry (BBC Books, £27). Photography by Laura Edwards.

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