Plat
Creamy Tuscan Chicken
30 minPour 4Nutri-Score C€€
C
30 min
30 minCreamy Tuscan Chicken
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless, patted dry)Viandes4 morceaux
salt (to taste)Épices3 g
black pepper (to taste)Épices1 g
cornflour (1 tbsp)Épicerie8 g- sun-dried tomato oil (from the jar)Épicerie15 ml
butter (1 tsp)Produits laitiers5 g
shallot (finely chopped)Fruits et légumes1 morceau
garlic (crushed)Fruits et légumes3 morceaux- sun-dried tomatoes (chopped)Épicerie50 g
smoked paprika (1 tsp)Épices2 g- Italian herbs (1/2 tbsp)Épices1 g
- chilli flakes (a pinch)Épices1 g
tomato paste (1 tbsp)Épicerie15 g
single light creamProduits laitiers100 ml- chicken stockÉpicerie150 ml
fresh parsley (finely chopped)Fruits et légumes15 g
cooked basmati rice (to serve)Céréales500 g
Parmesan (grated, to garnish)Produits laitiers20 g
par portion
Nutrition
419kcal
- Glucides
- 36 g
- Protéines
- 26 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Finish and serve
- Stir the chopped fresh parsley through the sauce.
- Serve over cooked basmati rice, garnished with parsley and grated Parmesan.