Tuscan Chicken with Prosecco

• 1.5kg Chicken thigh fillets, skin on

• 1 large onion finely chopped

• Olive oil

• 1 tablespoon butter

• 5 garlic cloves, crushed

• 400ml dry prosecco

• 500ml cream

• 300ml chicken stock

• 1 cup of grated parmesan

• 250g chopped baby spinach

• 150g sundried tomatoes, sliced

• 1 Tablespoon mixed dried herbs

• Salt and pepper

• Season the chicken well with salt and pepper and then brown in 2 tblsp of olive oil over a high heat. Remove from pan.

• Drain off excess fat

• Reduce the heat to medium, add the butter and then gently fry the onion in the butter until soft.

• Add the crushed garlic and fry for about 1 minute, stirring and taking care not to burn it

• Add the prosecco, bring to a gentle boil, and reduce to about half.

• Add the mixed herbs and stir through

• Add the chicken stock and simmer for 5 minutes

• Add the cream and simmer until the cream has reduced and thickened slightly. About 5 minutes

• Add spinach and sundried tomatoes and gently cook until the spinach has wilted

• Taste and adjust seasoning

• Add the chicken back to the pan and cook over a medium heat, stirring occasionally, until the chicken is cooked through. 15-20 minutes

• Add the parmesan and stir through until fully melted.

• Taste and season again if required

• If the sauce is too thin, mix one tsp of cornflour with a little water and stir through

• Serve on rice, pasta or creamy polenta