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Tuesday, February 8, 2022
Words & Brush Recipe Corner: Tuscan chicken
Cooked with a creamy garlic sauce with sundried tomatoes
I’m yet to find a chicken lover who didn’t go crazy for this recipe. It’s relatively simple to make using regular ingredients, and it’s also a complete meal. Made with spinach, sundried tomatoes, cannellini beans in a delicious creamy sauce, in 30 minutes, wow!
It’s not authentic to Tuscany, this is my version, but it does contain many of the delightful Tuscan ingredients we all love.
This recipe uses chicken breasts, you can however use chicken thighs if that’s your preference. If using breasts, you want them to be juicy and not dry. To achieve this, don’t over cook them in the pan, simply brown each side on high heat. When you touch them, they should still feel soft inside. Transfer to the oven and finish cooking at a low temperature. As soon as they become just firm to the touch, they are ready. If your sauce isn’t quite ready, take them out anyway. You will reheat them in the sauce. Some pieces will be thicker than others, so take that into consideration.
Enjoy my version of Tuscan chicken
3 tbsp plain all-purpose flour
1 tsp smoked paprika
Salt and pepper
3 tbsp olive oil
4 chicken breasts
1 brown onion peeled and sliced
1 red bell pepper, sliced
2 cloves garlic
½ tsp dried oregano
½ tsp dried sage
1 tbsp tomato paste
½ cup dry white wine
1 cup chicken stock
Salt and pepper
½ cup Heavy or double cream
½ cup Parmesan cheese, grated
½ cup – 90g sun dried tomato strips
3 packed cups fresh baby spinach
1 can or cooked cannellini beans (Drained and rinsed)
First, preheat your oven to 320°F – 160°C
Cut the chicken breasts in half making sure each piece has equal weight. (Hint, cut the pointy end a little longer)
In a plate, add the flour, smoked paprika, salt and pepper. Mix well and coat chicken pieces in mixture.
In a large heavy bottomed pan on high heat, add some olive oil. Once hot, fry the chicken pieces in oil until brown on each side. Don’t overcook them or they will be dry. Remove chicken pieces and place in a baking tray. Place in oven to finish cooking for 10 minutes.
Meanwhile for the sauce, in the same pan on medium high heat, add a little more olive oil, add the sliced onion and sliced bell pepper, cook until soft. Add the sage, oregano, minced garlic and tomato paste. Cook 30-60 seconds then deglaze with white wine. Add the chicken stock, cream, sundried tomatoes, and grated Parmesan cheese. Leave to simmer gently 10 minutes until the sauce is a little thicker.
Add the cooked cannellini beans and spinach leaves, mix well, once it starts to simmer, return the chicken pieces for 60 seconds. Serve with the beans first, then add the chicken on top.
For more directions watch the video:
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