Tuscan chicken
| 6 large | skinless, bone-in chicken thighs |
| 2 tbsp | plain flour |
| 2 tsp | paprika |
| 2 tbsp | olive oil |
| 1 large | onion, finely chopped |
| 1 large | red pepper, finely diced |
| 2 cloves | garlic, crushed |
| 2 tsp | tomato puree |
| 30 g | sundried tomatoes, chopped |
| 150 ml | white wine |
| 150 ml | chicken stock |
| 150 ml | double cream |
| 150 g | baby spinach |
| 55 g | parmesan, grated |
| Put the chicken thighs in a bowl, scatter over the flour and half the paprika, and season well with salt and ground black pepper. Toss together to coat. |
| Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for 3-4 mins on each side, until browned and crisp. Set aside on a plate. |
| Add the onion and pepper to the unwashed pan and fry for 4-5 mins over a medium heat, until soft. You may need a little more oil. Add the garlic and fry for 30 seconds. |
| Stir in the puree, tomatoes, wine and stock and bring up to the boil. Return the chicken to the pan with any resting juices, cover, reduce the heat and simmer for 30 mins, until tender. |
| Add the cream and spinach to the pan and stir until the spinach has wilted. Remove from the heat, sprinkle over the parmesan and serve piping hot. |