Tuscan Chicken
with Red Peppers & Sun-dried Tomatoes
Ingredients:
For the Chicken:
1.5 - 2 pounds boneless, skinless chicken thighs (6-8 thighs), trimmed of excess fat
Salt and pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
For the Sauce:
1/2 cup sour cream
1 cup dry sherry
1/2 teaspoon sea salt
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon fresh lemon juice
1/4 teaspoon cayenne pepper
1/4 cup grated parmesan
For the cooking:
2 Tablespoons olive oil
4 cloves garlic, minced
4 ounces sun-dried tomatoes, chopped and well-drained
1 red bell pepper, sliced into thin strips
1 1/2 cups baby spinach, chopped
Fresh basil leaves for serving
1.5 - 2 pounds boneless, skinless chicken thighs (6-8 thighs), trimmed of excess fat
Salt and pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
For the Sauce:
1/2 cup sour cream
1 cup dry sherry
1/2 teaspoon sea salt
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon fresh lemon juice
1/4 teaspoon cayenne pepper
1/4 cup grated parmesan
For the cooking:
2 Tablespoons olive oil
4 cloves garlic, minced
4 ounces sun-dried tomatoes, chopped and well-drained
1 red bell pepper, sliced into thin strips
1 1/2 cups baby spinach, chopped
Fresh basil leaves for serving
Directions:
Add all of the sauce ingredients to a medium-sized bowl and set aside.
Season both sides of the chicken with salt, pepper, onion powder, and garlic powder.
Heat the olive oil over medium-high heat in a large skillet.
Once heated, add the chicken and cook on both sides for 4 to 5 minutes, or until cooked through. Do not overcrowd the skillet, cook in batches if needed. Set aside and cover with foil to keep warm.
In the same pan, add additional oil if needed, and add the bell pepper. Once the bell pepper is softened, add the minced garlic. Cook for 15 to 30 seconds or until garlic is fragrant - being careful not to let it burn.
Stir in the sauce and heat over medium-high heat for 3 to 5 minutes, or until slightly thickened.
Add the spinach and sun-dried tomatoes. Allow to simmer until spinach is wilted and tomatoes are softened.
Add the chicken back to the skillet and simmer until heated through.
Season both sides of the chicken with salt, pepper, onion powder, and garlic powder.
Heat the olive oil over medium-high heat in a large skillet.
Once heated, add the chicken and cook on both sides for 4 to 5 minutes, or until cooked through. Do not overcrowd the skillet, cook in batches if needed. Set aside and cover with foil to keep warm.
In the same pan, add additional oil if needed, and add the bell pepper. Once the bell pepper is softened, add the minced garlic. Cook for 15 to 30 seconds or until garlic is fragrant - being careful not to let it burn.
Stir in the sauce and heat over medium-high heat for 3 to 5 minutes, or until slightly thickened.
Add the spinach and sun-dried tomatoes. Allow to simmer until spinach is wilted and tomatoes are softened.
Add the chicken back to the skillet and simmer until heated through.
Notes:
Pro tip: DON'T DISCARD THE OLIVE OIL FROM YOUR JAR OF SUN-DRIED TOMATOES! You bought a jar of sun-dried tomatoes to make Tuscan Chicken and don't know what to do with the oil. It's a danger to your plumbing if you (*shudder*) dump it down the drain, and a terrible waste! Use the olive oil they're packed in for dressings or cooking and get a bonus blast of umami flavor.
Thighs hold up well to prolonged simmering, but there's no reason you can't use breasts. Either way, this dish is an amazing blast of flavors, and the spinach helps you pretend you're eating veggies.
Serve over fettuccine, linguine, or your favorite pasta topped with julienne-cut fresh basil leaves.
Leftovers can be stored in the fridge for up to 5 days.
You can substitute greek yogurt for the sour cream, or for the lactose intolerant, use coconut cream instead of sour cream. Place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream.
Living on the California central coast is pretty close to the same conditions you'd find in Tuscany. Eat this dish outside on a warm spring day in a grove of cypress trees or an olive orchard to transport your soul to Italy.
Jeez. That's almost poetic.
Thighs hold up well to prolonged simmering, but there's no reason you can't use breasts. Either way, this dish is an amazing blast of flavors, and the spinach helps you pretend you're eating veggies.
Serve over fettuccine, linguine, or your favorite pasta topped with julienne-cut fresh basil leaves.
Leftovers can be stored in the fridge for up to 5 days.
You can substitute greek yogurt for the sour cream, or for the lactose intolerant, use coconut cream instead of sour cream. Place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream.
Living on the California central coast is pretty close to the same conditions you'd find in Tuscany. Eat this dish outside on a warm spring day in a grove of cypress trees or an olive orchard to transport your soul to Italy.
Jeez. That's almost poetic.