You Must Try This Tuscan Chicken in Delicious Creamy Sauce
I’m yet to find a chicken lover who didn’t go crazy for this recipe. It’s relatively simple to make using regular ingredients, and it’s also a complete meal. Made with spinach, sundried tomatoes, cannellini beans in a delicious creamy sauce, in 30 minutes, wow!
It’s not authentic to Tuscany, this is my version, but it does contain many of the delightful Tuscan ingredients we all love.
This recipe uses chicken breasts, you can however use chicken thighs if that’s your preference. If using breasts, you want them to be juicy and not dry. To achieve this, don’t over cook them in the pan, simply brown each side on high heat. When you touch them, they should still feel soft inside. Transfer to the oven and finish cooking at a low temperature. As soon as they become just firm to the touch, they are ready. If your sauce isn’t quite ready, take them out anyway. You will reheat them in the sauce. Some pieces will be thicker than others, so take that into consideration.
Enjoy my version of Tuscan chicken today, and please come back and let me know what you thought.
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How to Make Provencal Chicken Stew
Julia Child's Garlic Soup (Aïgo Bouido) | Jamie & Julia
Garlic Soup, a comforting and healthy recipe from Julia Child. Aïgo Bouido, the provencal soup is packed full of garlic and herbs it will smell up the house (& breath) in the most delightful way. I'm making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. #juliachild
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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You won't believe how easy this Creamy Chicken Mustard with Bacon and Garlic is to make!
A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!
It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.
The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.
If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.
Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!
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Chicken Provençal (The Minimalist Version)
Chicken Provençal (The Minimalist Version)
Serves 4
8 chicken thighs (roughly 3.5 Lb / 1.5 kg)
1 Tbsp oil with a high smoke point (like canola or grapeseed)
2 yellow onions, diced
2 tsp minced fresh thyme, rosemary, and/or sage (or 1 tsp dry)
2 garlic cloves, minced
1 cup dry white wine
28 oz (794g) can of whole or diced tomatoes
Chopped tarragon or parsley for serving
Ideally, trim and salt the chicken a day or at least 2 hours before cooking (if not salting ahead, dry very well with paper towels and salt right before placing in the skillet so that the salt doesn’t make it damp).
Set a large skillet (if possible stainless steel) that can hold the chicken in a single layer over high heat. Add the oil. While the oil is heating up, dry the chicken very well with paper towels. Place the chicken in the skillet skin side down and cook without disturbing until brown and crisp, about 5 minutes. Regulate the heat so that the chicken doesn’t burn. Flip and brown the other side, about 2 minutes. Remove to a plate and keep skin side up in a single layer.
Preheat the oven to 325F (160C).
Lower the heat to medium-low. Add the onions, a generous pinch of salt, and cook stirring occasionally until translucent and golden brown, about 15min. Add the herbs, the garlic, and another pinch of salt, and cook until aromatic, about 2 min. Add the wine and tomatoes and bring to a simmer. If your tomatoes are whole, chop them up with a flat spoon or spatula. Taste and correct for salt. Add the olives, bay leaves, the chicken, and its juices back to the pan. The chicken meat should be almost submerged, but the skin should stay above the sauce. Bring to a simmer and place in the middle of the oven. Cook for 1 hour or until the chicken is completely soft when pierced with a fork in the thickest part.
Let rest for 15-20 min. Sprinkle the chicken with tarragon or parsley and serve.
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