Creamy Tuscan Chicken

Serving suggestion

Ingredients for the chicken & sauce

• 4-6 chicken thighs

• 2 tbsp | 30 ml olive oil (divided)

• 2 tbsp | 28 g unsalted butter

• 1 tbsp | 15 g tomato paste

• 1 cup | 240 ml heavy cream

• ½ cup | 120 ml chicken broth

• ½ cup | 50 g grated cheese

• ½ tsp | 1.2 g paprika

• ¼ tsp | 0.5 g red pepper flakes (optional)

• ½ cup | 60 g chopped sun-dried tomatoes, drained

• 1 cup | 30 g chopped fresh spinach

• Salt and pepper to taste

• Fresh basil to garnish (optional)

Ingredients for the roasted veg

• 1 red onion, cut into wedges

• 1 red or yellow bell pepper, sliced

• 1 courgette (zucchini), cut into thick half-moons

• 1 tbsp | 15 ml olive oil

• Salt and pepper to taste

• Optional: pinch of oregano or smoked paprika

METHOD

• Pre-heat the oven to 200°C (180°C fan) / 400°F.
• Add chicken and eveything to the pan, mix well.
• Cook uncovered for 35–40 minutes, until chicken is cooked through (75°C / 165°F internal temp) and sauce is bubbling.