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Tuscan Chicken

 INGREDIENTS:

  1. Chicken Thighs (bone-in and skinless) 3-4
  2. Oil 2 tbsp
  3. Butter 2 tbsp
  4. Salt and Black Pepper to taste
  5. Paprika Powder 1/2 tsp
  6. Onion 1 finely chopped
  7. Garlic Cloves 5-6 minced
  8. Cherry tomatoes 1 cup
  9. Chicken Stock 1 cup
  10. Cream 1 cup
  11. Parmesan Cheese 1/2 cup, grated
  12. Oregano 1/2 tsp
  13. Parsley 1/2 tsp
  14. Spinach 2 cups roughly chopped

METHOD:

Serving Size: 4-5


Season the chicken with salt, pepper, and paprika.

Heat oil and butter in a pan over medium-high heat. 

Sear the chicken on both sides until golden brown. Remove and set aside.

In the same pan, add the onion and saute until soft. 

Stir in garlic and cook until fragrant.

Add cherry tomatoes and cook until they blister and slightly caramelize. Lightly mash a few to thicken the sauce.

Deglaze with chicken stock, scraping up any browned bits that are stuck to the bottom of the pan.

Lower the heat, stir in cream and cheese. Return the chicken to the pan and let it simmer for 15-20 minutes until fully cooked and tender, and the sauce has slightly thickened.

Add the spinach and stir until just wilted. Season with oregano, parsley, salt, and pepper.

Garnish with chopped basil leaves and a few red chili flakes. Serve Tuscan chicken with buttered pasta, steamed rice, or mashed potatoes, along with pickled onions on the side.


















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