Marry Me Chicken is a take (and there are a lot of different takes on this one!) on Tuscan Chicken. It uses flavoursome whole food ingredients to create a rich and delicious dish – the Italian’s do things well! My friends Greenpan also do things well! Greenpan uses healthy “ingredients” aka materials to create their ceramic non-stick non-toxic cookware, which cooks meals exquisitely and the aesthetic of the Greenpan Padova range is just beautiful too … much like life in Tuscany from which this dish has originated.
MARRY ME CHICKEN (with a Jacq – twist)
Serves 4-6
1kg chicken thigh fillets, deboned, fat trimmed
2 tbsp flour
2 tsp fresh thyme
2 tbsp extra virgin olive oil
1 large brown onion, finely diced
4 cloves garlic, peeled and finely sliced
½ cup vegetable or chicken stock
½ cup tomato passata
¼ tsp dried oregano
1 cup cream
1 cup (approx 150g) finely sliced sun dried tomatoes
250g frozen spinach
½ cup grated parmesan cheese
Sea salt and black pepper
1 cup fresh basil leaves
To serve:
Crunchy green salad with extra virgin olive oil and balsamic vinaigrette
Risoni or rustic bread such as pana di casa
Heat oven to 180C. Add the flour and thyme to a plate or shallow bowl, season with salt and pepper then toss the chicken fillets through the flour to lightly coat. Heat the extra virgin olive oil in the Greenpan 24cm Saute Pan on a medium heat, then cook the chicken until lightly browned on both sides. Move the chicken around the pan to create some space, then add the onion and garlic and toss to coat. Cook chicken, onion and garlic for 3-4 minutes, tossing throughout to ensure even cooking. Add the stock, tomato passata, dried oregano and cream and stir. Then add the sun dried tomatoes and frozen spinach, stir, cover and bring to a simmer. Once it has been brought to a simmer, turn off the heat, remove the lid and sprinkle parmesan cheese around the top of the dish evenly (do not mix it through) and place in the oven to cook for 20 minutes. Whilst it cooks, prepare the risoni to serve with it and a delicious, fresh, crunchy green salad. Once the chicken comes out of the oven, top it with fresh basil leaves and give another grind of black pepper. Serve on top of risoni (or with rustic bread) and tuck in.
*THIS IS A SPONSORED POST WITH GREENPAN AUS NZ. All thoughts and opinions expressed are the author’s own*
