Mary Berry's 'classic easy supper' Tuscan Chicken recipe can be cooked the day before

Are you stuck for ideas for what to cook for dinner?

Us too! When it comes to that time of day it seems like we always cook the same old thing but if you’re looking for something new then why not try Tuscan Chicken?

Mary Berry’s recipe is based on the classic and even better it is an “easy supper”.

Even better you can make it the day before and can be frozen if you’re planning a get together with family or friends.

The recipe suggests using chicken thighs but the chef says you can also use breasts if you prefer to cook with them. Overall, the recipe serves six people.

Authentic pretty woman housewife in beige apron, using wooden spoon, mixing spinach water with whole grain flour for making dough, standing at marble

How to make Mary Berry’s Tuscan Chicken recipe:

Ingredients

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

30g (1oz) sun-blushed tomatoes, chopped

150ml (¼ pint) white wine

150ml (¼ pint) chicken stock

150ml (¼ pint) pouring double cream

150g (5oz) baby spinach

55g (2oz) Parmesan, grated

Raw chicken breast fillet on wooden cutting board, black table background, top view

Method

Firstly, put the chicken in a bowl and add the flour and half of the paprika. Make sure to season well with salt and pepper. Toss this together to coat the chicken.

Next, you’ll need to heat the oil in a frying pan over a high heat. Then add the chicken and fry this for 3-4 minutes on each side. You see it go a brownish colour and crisp. Put this aside and on a plate.

Add the onion and pepper to the pan (you don’t need to wash the pan by the wash) and fry this for 4-5 minutes over a medium heat, until it goes soft. You can add some oil to the pan if needed so it doesn’t stick. Then you add the garlic. Fry this for 30 seconds.

Next, stir in the purée and add the tomatoes, wine and stock and bring this up to the boil. Then you will need to return the chicken to the pan and let this simmer for about 30 minutes until it is tender.

There should be some cooking juices from the chicken when you left to rest. Add this to the pan.

Finally, you will need to add the cream and spinach to the pan and stir this well until it is wilted. Remove this from the heat and sprinkle the dish with cheese.