Main
Creamy Tuscan Chicken
30 minServes 4Nutri-Score C€€
C
30 min
30 minCreamy Tuscan Chicken
what you need
Ingredients
chicken thighs (boneless, skinless, patted dry)Meat4 pieces
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g
cornflour (1 tbsp)Pantry8 g- sun-dried tomato oil (from the jar)Pantry15 ml
butter (1 tsp)Dairy5 g
shallot (finely chopped)Produce1 piece
garlic (crushed)Produce3 pieces- sun-dried tomatoes (chopped)Pantry50 g
smoked paprika (1 tsp)Spices2 g- Italian herbs (1/2 tbsp)Spices1 g
- chilli flakes (a pinch)Spices1 g
tomato paste (1 tbsp)Pantry15 g
single light creamDairy100 ml- chicken stockPantry150 ml
fresh parsley (finely chopped)Produce15 g
cooked basmati rice (to serve)Grains500 g
Parmesan (grated, to garnish)Dairy20 g
per serving
Nutrition
419kcal
- Carbs
- 36 g
- Proteins
- 26 g
- Fat
- 19 g
what you’ll use
Tools
Frying pan
Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Finish and serve
- Stir the chopped fresh parsley through the sauce.
- Serve over cooked basmati rice, garnished with parsley and grated Parmesan.