Bone-in chicken thighs braised with peppers, tomatoes, white wine and cream, finished with spinach and Parmesan.
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| prepPat chicken dry if needed | ||||||
| 6 large skinless chicken thighs, bone in | Coat chicken with flour & paprika | Fry chicken 3–4 min per side until browned | Return chicken, cover & simmer 30 min | Stir in cream & spinach until wilted | Remove from heat, sprinkle Parmesan & serve | |
| 30 g plain flour | ||||||
| 2 tsp paprika | ||||||
| 30 ml olive or sunflower oil | Fry onion & pepper 4–5 min until soft | Add garlic, fry 30 sec | Stir in tomato purée, tomatoes, wine & stock | |||
| 1 large onion, finely chopped | ||||||
| 1 large red pepper, deseeded and finely chopped | ||||||
| 2 garlic cloves, crushed | ||||||
| 2 tsp tomato purée | ||||||
| 30 g sun-blushed tomatoes, chopped | ||||||
| 150 ml / ¼ pint white wine | ||||||
| 150 ml / ¼ pint chicken stock | ||||||
| 150 ml / ¼ pint pouring double cream | ||||||
| 150 g baby spinach | ||||||
| 55 g Parmesan, grated | ||||||
| salt and freshly ground black pepper | ||||||
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