Counting down two more weeks to being a full-time mum. At the point of typing this, I somehow have a sense of how I would feel a month before I go back to work full-time again. I would probably be writing the same thing as well, and I wonder now, how I would feel then. I hope it’s excitement and anticipation.
This recipe of dutch oven Tuscan chicken did not really originate from Tuscany, Italy. It resembles an Italian dish only because of the typical Italian ingredients used (i.e. the sundried tomatoes). Otherwise, the cooking method is very similar to the recipe Chicken Thighs In A Creamy Tomato & Basil Gravy, but with less herbs and more vegetables. So in effect, this recipe is healthier and still as delicious.
Ingredients:
- Chicken thigh: 3, skinless, bone-in
- Plain flour: 1 tbsp
- Salt: ½ tsp
- Ground blackpepper: ½ tsp
- Olive oil: 2 tbsp
- White onion: ½, finely chopped
- Sundried tomato: 2 tbsp, roughly chopped, together with 2 tbsp oil
- Garlic: 1 clove, minced
- Tomato sauce: 1 tsp
- White wine: 75ml
- Water: 75ml
- Chicken stock cube: ½
- Double cream: 75ml
- Baby spinach: 100g
- Parmesan cheese: 2 tbsp
Method:
- Coat chicken thighs with plain flour, salt & pepper.
- Heat oil in dutch oven. Fry chicken for 3min on each side till crisp and browned. Remove from heat and set aside.
- Add in onion and sundried tomatoes. Fry 4min till softened.
- Add in garlic and cook 30sec.
- Stir in tomato sauce, white wine, water & chicken stock cube. Bring to the boil.
- Return chicken thighs and resting juices to dutch oven. Simmer 20min till tender. Flip chicken around halfway through.
- Stir in in double cream & baby spinach.
- Remove from heat. Sprinkle with Parmesan cheese.
- Serve hot with rice or bread.
Disclaimers:
- This recipe was kindly adapted from BBC Easycook’s ‘Tuscan Chicken’.
- The recipe called for skinless chicken thighs, but I kept the skins anyway as my boy loves eating it.
Serving:
3 persons
