Mary Berry’s chicken dish is an easy option for a midweek family dinner, that can be made all in one pan
Mary Berry’s chicken dish is an easy option for a midweek family dinner, that can be made all in one pan(Image: rudisill via Getty Images)
Deciding on a midweek dinner can often prove challenging, but this recipe is ideal for anyone seeking something straightforward yet satisfying to prepare. Mary Berry’s Tuscan chicken serves six people, making it an excellent option for families or those looking to save money through batch cooking.
According to the renowned British chef, this is her preferred go-to dish for her family, owing to how quickly it comes together, with everything cooked in a single pan. In her cookbook ‘Cook and Share’, Mary said: “Based on a classic, this is one of our favourites for an easy supper.”
This is a wonderful recipe for those craving home-cooked comfort food that requires minimal effort to assemble after a busy day at work, reports the Express.
How to make Mary Berry’s Tuscan chicken
Ingredients
- Six chicken thighs
- One large onion (finely chopped)
- One red pepper (deseeded and diced)
- Two garlic cloves (crushed)
- 30g of sun-blushed tomatoes
- 150ml of white wine
- 150ml of chicken stock
- 150ml of double cream
- 55g of Parmesan cheese (grated)
- Two tbsp of tomato puree
- Two tbsp of plain flour
- Two tbsp of paprika
- Two tbsp of olive oil
Method
Place the chicken thighs in a large bowl, then add one tablespoon of paprika and two tablespoons of flour, seasoning with salt and pepper. Toss everything together until well coated.
Heat the oil in a large frying pan over high heat, and once the oil is hot, add the chicken. Cook for four minutes on each side until the skin turns golden and crispy, then transfer to a plate and set aside.
Add the chopped onion and pepper to the same unwashed pan, cooking for four minutes over medium heat until the vegetables have softened. Once tender, add the garlic and cook for a further 30 seconds.
Stir the tomato puree, sun-blushed tomatoes, white wine and stock into the pan and bring to the boil, then return the chicken to the pan. Cover the pan with a lid, lower the heat and allow the dish to simmer for 30 minutes until all ingredients are thoroughly cooked and tender.
Once the time has elapsed, stir in the cream and spinach and continue cooking until the spinach has wilted. Then take off the heat, scatter over the parmesan and serve.
