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Creamy Tuscan Chicken
30 Min.Für 4Nutri-Score C€€
C
30 Min.
30 Min.Creamy Tuscan Chicken
was Sie brauchen
Zutaten
chicken thighs (boneless, skinless, patted dry)Fleisch4 Stücke
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze1 g
cornflour (1 tbsp)Vorräte8 g- sun-dried tomato oil (from the jar)Vorräte15 ml
butter (1 tsp)Milchprodukte5 g
shallot (finely chopped)Obst & Gemüse1 Stück
garlic (crushed)Obst & Gemüse3 Stücke- sun-dried tomatoes (chopped)Vorräte50 g
smoked paprika (1 tsp)Gewürze2 g- Italian herbs (1/2 tbsp)Gewürze1 g
- chilli flakes (a pinch)Gewürze1 g
tomato paste (1 tbsp)Vorräte15 g
single light creamMilchprodukte100 ml- chicken stockVorräte150 ml
fresh parsley (finely chopped)Obst & Gemüse15 g
cooked basmati rice (to serve)Getreide500 g
Parmesan (grated, to garnish)Milchprodukte20 g
pro Portion
Nährwerte
419kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 26 g
- Fett
- 19 g
was Sie verwenden
Utensilien
Bratpfanne
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare and coat the chicken
- Pat the chicken thighs dry and season generously with salt and pepper.
- Sprinkle over the cornflour and turn the thighs to coat evenly.
- Schritt 2
Fry the chicken
- Heat the sun-dried tomato oil in a frying pan over medium-high heat.
- Fry the chicken thighs until golden and crisp on both sides.
- Remove the chicken from the pan and set aside.
- Schritt 3
Build the sauce
- Add the butter to the pan and sauté the shallot and garlic until softened.
- Stir in the sun-dried tomatoes, smoked paprika, Italian herbs, chilli flakes and tomato paste.
- Pour in the cream and chicken stock and bring to a simmer.
- Schritt 4
Simmer the chicken in the sauce
- Return the chicken thighs to the pan and coat them in the creamy sauce.
- Simmer until the chicken is cooked through and the sauce has thickened.
- Schritt 5
Finish and serve
- Stir the chopped fresh parsley through the sauce.
- Serve over cooked basmati rice, garnished with parsley and grated Parmesan.