Tuscan chicken

Tuscan chicken

This is made possible by BBC Foods!


  • 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


  1. Place the chicken in a bowl. Add the flour and the paprika and season well with salt and pepper.

    1. Toss together to coat the chicken.

  2. Heat the oil in large, deep frying pan over a high heat. Add the chicken and fry for 4 minutes on each side.

  3. Add the onion and pepper to the unwashed pan and fry for 5 minutes over a medium heat, until soft.

    1. Add the garlic and fry for 30 seconds.

  4. Stir in the tomato purée, tomatoes, wine and stock.

  5. Bring to the boil then return the chicken to the pan along with any resting juices.

  6. Cover, reduce the heat, and simmer for about 30 minutes.

  7. Add the cream and spinach and stir until wilted.

  8. Remove from the heat, sprinkle in the Parmesan and serve piping hot.

Banner and Image Credit: BBC

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