For Mother's Day I got to spend time in the kitchen with my girls, trying new recipes and making a big dinner. I've seen recipes for Tuscan chicken before but I made this one up with all the insight I had read and using my own taste buds. It turned out beautifully. It was so good that my toddler took it for lunch the next day and my little one ate two plates full. Win!
Ingredients
8 chicken thighs
1 onion
6 cloves garlic
2 cups spinach (loosely packed)
100 mL sundried tomatoes and oil
1 + 1/4 cup table cream (you can also use 3.5% milk)
1/2 cup chicken broth
4 tbs parmesean cheese
salt and pepper to taste
Directions
Heat a tbs of oil (from the sundried tomatoes) in a large stock pot over medium high heat. Salt and pepper the chicken. Place in pot, skin side down, and sear for aprox 5 mins. Flip and sear for another 5 mins. Cover pot and lower the heat to medium, cook the chicken aprox 8 minutes. Flip and repeat. By keeping the pot covered, the steam and heat should cook the chicken thoroughly. Once fully cooked, remove the chicken and set aside to let the juices redistribute.
Drain at least half of the grease from the pan. Add in onions and cook until translucent. Add garlic, sundried tomatoes and spinach. Stir and cook until the spinach has wilted. Add cream, chicken broth and Parmesan cheese. Add chicken back into the pot, turn down the heat to low (so that your milk doesn't burn), cover and let simmer 10-15 minutes.
When complete, the sauce will darken. Add a little more black pepper to season, remove from heat and serve over rice.
