TUSCAN CHICKEN

(Serves 6)

INGREDIENTS: 6 large skinless chicken thighs, bone in; 2tbsp plain flour; 2tsp paprika; 2tbsp olive oil; 1 large onion, finely chopped; 1 large red pepper, deseeded and finely diced; 2 garlic cloves, crushed; 2tsp tomato puree; 30g sun-blushed tomatoes, chopped; 150ml white wine; 150ml chicken stock; 150ml pouring double cream; 150g baby spinach; 55g Parmesan, grated

METHOD:

1. Place the chicken thighs in a bowl. Add the flour and half the paprika and season well with salt and freshly ground black pepper. Toss together to coat.

2. Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for three to four minutes on each side, until browned and crisp. Set aside on a plate.

3. Add the onion and pepper to the unwashed pan and fry for four to five minutes over a medium heat, until soft. You may need a little more oil. Add the garlic and fry for 30 seconds. 4. 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 about 30 minutes, until tender.

5. Add the cream and spinach to the pan and stir until wilted. Remove from the heat, sprinkle with the cheese and serve piping hot.