This is made possible by BBC Foods!
Ingredients
- 6 large skinless chicken thighs, bone in (see tip)
- 2 tbsp plain flour
- 2 tsp paprika
- 2 tbsp olive or sunflower oil
- 1 large onion, finely chopped
- 1 large red pepper, deseeded and finely chopped
- 2 garlic cloves, crushed
- 2 tsp tomato purée
- 30g/1oz sun-blushed tomatoes, chopped
- 150ml/¼ pint white wine
- 150ml/¼ pint chicken stock
- 150ml/¼ pint pouring double cream
- 150g/5½oz baby spinach
- 55g/2oz Parmesan, grated
- salt and freshly ground black pepper
Method
-
Place the chicken in a bowl. Add the flour and the paprika and season well with salt and pepper.
-
Toss together to coat the chicken.
-
-
Heat the oil in large, deep frying pan over a high heat. Add the chicken and fry for 4 minutes on each side.
-
Add the onion and pepper to the unwashed pan and fry for 5 minutes over a medium heat, until soft.
-
Add the garlic and fry for 30 seconds.
-
-
Stir in the tomato purée, tomatoes, wine and stock.
-
Bring to the boil then return the chicken to the pan along with any resting juices.
-
Cover, reduce the heat, and simmer for about 30 minutes.
-
Add the cream and spinach and stir until wilted.
-
Remove from the heat, sprinkle in the Parmesan and serve piping hot.
Banner and Image Credit: BBC