Mary Berry Tuscan Chicken Recipe

Every time I think of Tuscan Chicken, my mind immediately goes to my time in France when I was 22. Inspired by Dame Mary Rosa Alleyne Hunnings, more widely known as Mary Berry, I ventured to study at Le Cordon Bleu after my college catering course. Mary Berry, a renowned English food writer, chef, baker, and television presenter, has always been a guiding light in my culinary journey. She taught me cooking is an art, not a craft. So, let’s delve into this recipe, reminiscent of the Tuscan hills and inspired by Mary Berry’s remarkable influence on my culinary journey.

Mary Berry Tuscan Chicken Recipe Overview

Indulge in the flavors of Tuscany with this heartwarming dish that combines tender chicken thighs with aromatic spices and rich creamy sauce. This dish is bound to transport you to the sun-soaked hills of Italy, all while savoring the legacy of Mary Berry. Total cooking time is approximately 45 minutes, and this dish generously serves 4 people.

Ingredients

• 6 large skinless chicken thighs, bone-in: Opt for juicy, fresh thighs that will absorb all the flavors beautifully.
• 2 tbsp plain flour: This helps in giving a nice, light crust to our chicken, making it delightfully crispy.
• 2 tsp paprika: Adds spice and smokiness to chicken.
• 2 tbsp olive oil: For frying. A good quality olive oil adds its own unique flavor.
• 1 large onion, finely chopped: The bedrock of many dishes, onions provide depth and sweetness.
• 1 large red pepper, deseeded and finely diced: Brings color and a slight tanginess to the dish.
• 2 garlic cloves, crushed: For that aromatic punch that garlic fans love.
• 2 tsp tomato puree: Deepens the flavor and gives a rich, tomatoey touch.
• 30g (1oz) sun-blushed tomatoes, chopped: They add a different texture and sun-soaked flavor.
• 150ml (¼ pint) white wine: Imparts a rich depth and slight tanginess. Choose a good quality wine.
• 150ml (¼ pint) chicken stock: Provides the necessary moisture and amplifies the chicken flavor.
• 150ml (¼ pint) pouring double cream: Lends a velvety touch to our Tuscan sauce.
• 150g (5oz) baby spinach: A touch of green, with a slight earthy taste.
• 55g (2oz) Parmesan, grated: This cheese, when melted, binds all the flavors together.

Instructions

1. In a bowl, mix the plain flour and paprika together. Coat the chicken thighs in this mixture, ensuring they’re covered evenly.
2. Heat olive oil in a big skillet or pan on medium. Once hot, cook chicken thighs on both sides until golden. Remove and reserve.
3. Add finely chopped onions, red pepper, and smashed garlic to the pan. Sauté until the onions turn translucent.
4. Stir in the tomato puree and sun-blushed tomatoes, allowing them to meld with the onion mixture.
5. Pour in the white wine, letting it simmer and reduce to half its volume.
6. Pour in chicken stock and simmer.
7. Gently place the browned chicken thighs back into the pan.
8. Pour in the double cream, stirring gently to ensure it’s combined well with the rest of the ingredients.
9. Let everything simmer for 20 minutes to cook the chicken.
10. Stir in baby spinach to wilt a few minutes before serving.
11. Sprinkle grated Parmesan over and melt into sauce.
12. Serve hot with a side of your choice.

Also Try: Mary Berry Lasagne Recipe

FAQs

Q: Can I use chicken breasts instead of thighs?

Absolutely. However, adjust the cooking time as breasts may cook quicker than thighs.

Q: Which white wine do you recommend for this dish?

Pinot Grigio or Sauvignon Blanc complement this dish. Remember, always use a wine you’d enjoy drinking.

Q: Can I substitute the cream for a dairy-free option?

Refrigerate 2 days in sealed container. However, the flavor profile may change slightly.

Q: How do I store leftovers?

Refrigerate for 2 days in an airtight jar. Reheat on the stove until hot all the way through.

Q: Can I use regular tomatoes instead of sun-blushed?

Yes, but sun-blushed tomatoes have a unique, concentrated flavor. If using regular tomatoes, consider using a touch more tomato puree.

Conclusion

This Tuscan Chicken, inspired by the magnificent Mary Berry and my cherished memories from France, is more than just a dish. It’s an experience. It’s about celebrating flavors, cherishing memories, and honoring the timeless art of cooking. Enjoy it with family and rustic bread or spaghetti for a memorable meal. Buon Appetito!

Mary Berry Tuscan Chicken Recipe

• 6 large skinless chicken thighs (bone-in)
• 2 tbsp plain flour
• 2 tsp paprika
• 2 tbsp olive oil
• 1 large onion (finely chopped)
• 1 large red pepper (deseeded and finely diced)
• 2 garlic cloves (crushed)
• 2 tsp tomato puree
• 30 g 1oz sun-blushed tomatoes (chopped)
• 150 ml ¼ pint white wine
• 150 ml ¼ pint chicken stock
• 150 ml ¼ pint pouring double cream
• 150 g 5oz baby spinach
• 55 g 2oz Parmesan, grated

1. In a bowl, mix the plain flour and paprika together. Coat the chicken thighs in this mixture, ensuring they’re covered evenly.
2. Heat olive oil in a big skillet or pan on medium. Once hot, cook chicken thighs on both sides until golden. Remove and reserve.
3. Add finely chopped onions, red pepper, and smashed garlic to the pan. Sauté until the onions turn translucent.
4. Stir in the tomato puree and sun-blushed tomatoes, allowing them to meld with the onion mixture.
5. Pour in the white wine, letting it simmer and reduce to half its volume.
6. Pour in chicken stock and simmer.
7. Gently place the browned chicken thighs back into the pan.
8. Pour in the double cream, stirring gently to ensure it’s combined well with the rest of the ingredients.
9. Let everything simmer for 20 minutes to cook the chicken.
10. Stir in baby spinach to wilt a few minutes before serving.
11. Sprinkle grated Parmesan over and melt into sauce.
12. Serve hot with a side of your choice.

Main Course

British