How to make Mary Berry’s ‘favourite’ chicken supper – ‘easy’ recipe
Searching for a perfect mid-week meal? Look no further than Mary Berry’s Tuscan chicken.
The recipe, available on Mary Berry’s website, serves six people, so it’s the perfect dish to whip up when you’re hosting.
The beloved British chef stated: “Based on a classic, this is one of our favourites for an easy supper.”
However, quantities can of course be amended if you’re dining in smaller or larger numbers.
Mary suggests using juicy chicken thighs for this tasty dinner, but you may use chicken breasts if you prefer.
Method
1. Place the chicken thighs in a bowl, then add the flour and half the paprika. Season to taste with salt and freshly ground black pepper. Toss together to coat.
2. Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for three to four minutes on each side. The chicken should be browned and crisp. Pop the chicken on a plate.
3. Add the onion and pepper to the pan and fry for four to five minutes over a medium heat, until soft. Add a little more oil if needed. Add the garlic and fry for half a minute.
4. Add the purée, tomatoes, wine and stock and stir, then bring to the boil. Pop the chicken back in the pan with any resting juices, cover, reduce the heat and simmer for around 30 minutes – the chicken should feel tender.
5. Add the cream and spinach and stir until wilted. Take the pan off the heat and finally. Sprinkle with the cheese and serve piping hot. Enjoy!
Alternatively, enjoy another Mary Berry classic – her 15-minute “delicious” pasta that “everyone loves”.
Searching for a perfect mid-week meal? Look no further than Mary Berry’s Tuscan chicken.
The recipe, available on Mary Berry’s website, serves six people, so it’s the perfect dish to whip up when you’re hosting.
The beloved British chef stated: “Based on a classic, this is one of our favourites for an easy supper.”
However, quantities can of course be amended if you’re dining in smaller or larger numbers.
Mary suggests using juicy chicken thighs for this tasty dinner, but you may use chicken breasts if you prefer.
Method
1. Place the chicken thighs in a bowl, then add the flour and half the paprika. Season to taste with salt and freshly ground black pepper. Toss together to coat.
2. Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for three to four minutes on each side. The chicken should be browned and crisp. Pop the chicken on a plate.
3. Add the onion and pepper to the pan and fry for four to five minutes over a medium heat, until soft. Add a little more oil if needed. Add the garlic and fry for half a minute.
4. Add the purée, tomatoes, wine and stock and stir, then bring to the boil. Pop the chicken back in the pan with any resting juices, cover, reduce the heat and simmer for around 30 minutes – the chicken should feel tender.
5. Add the cream and spinach and stir until wilted. Take the pan off the heat and finally. Sprinkle with the cheese and serve piping hot. Enjoy!
Alternatively, enjoy another Mary Berry classic – her 15-minute “delicious” pasta that “everyone loves”.
