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The Meat Room

Tuscan Chicken with Prosecco

Tuscan Chicken with Prosecco

Make it a fancy Friday with this Tuscan Chicken with Prosecco 🍾
Ingredients:
• 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
Method:
• 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
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