Ingredients
Chicken
- 1 kg chicken thighs or drumsticks
Aromatic base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Sauce
- 100 g sun-dried tomatoes in oil, drained and chopped
- 100 ml dry white wine
- 200 ml chicken broth
- 1 teaspoon dried oregano
Sets
- 200 g fresh spinach
- 100 ml whole liquid cream
Seasoning
- to taste salt and freshly ground black pepper
Instructions
- 1
In a large Dutch oven or high-sided skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then brown them on all sides for about 5-7 minutes. Remove the chicken and set aside.
- 2
In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sun-dried tomatoes, and cook for 1 more minute until the garlic is fragrant.
- 3
Deglaze the pot with the white wine, scraping the bottom well to loosen any browned bits. Reduce the wine by half, then add the chicken broth and dried oregano. Bring to a boil.
- 4
Return the chicken pieces to the pot. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is cooked through and tender.
- 5
Add the fresh spinach and heavy cream. Stir gently until the spinach wilts and the sauce thickens slightly and becomes creamy. Taste and adjust the seasoning if necessary.
- 6
Serve the Tuscan Chicken hot, accompanied by fresh pasta, rice, or roasted potatoes, and garnished with fresh basil if desired.
