Tuscan Chicken with Sun-Dried Tomatoes & Capers
Burnished chicken thighs sitting proud in a glossy tomato sauce flecked with capers, finished with a slick of green olive oil and torn basil leaves catching the steam.
Ingredients
Serves 4- 8bone-in chicken thighs, skin on
- salt and black pepper
- 200 mlchicken stock
- 80 gsun-dried tomatoes in oil, roughly chopped, oil reserved
- 1 x 400gtin chopped tomatoes
- 100 gbaby spinach
- 1large onion, finely diced
- 4garlic cloves, sliced
- 1sprig rosemary
- 150 mldry white wine
- 2 tbspcapers, rinsed
Method
- Heat 1 tablespoon of the reserved sun-dried tomato oil in a large, wide casserole over medium-high heat. Pat the chicken thighs dry with kitchen paper, season generously with salt and black pepper on both sides.
- Lay the thighs skin-side down in a single layer with space between each one. Work in two batches if your pan is tight; crowd the pan and the skin steams instead of crisping. Leave undisturbed for 7 minutes until the skin is deep mahogany and releases cleanly from the pan, then flip and brown for a further 2 minutes. Lift out and rest on a plate.
- Reduce the heat to medium. Tip the onion into the fat and cook for about 5 minutes, stirring now and then, until soft and translucent at the edges. Add the sliced garlic and rosemary sprig and cook for just 30 seconds, until fragrant and pale gold.
- Stir in the sun-dried tomatoes and capers. Pour in the white wine and let it bubble hard for 2 minutes, scraping up the sticky brown fond from the base of the pan.
- Add the chopped tomatoes and chicken stock. Stir, bring to a gentle simmer, then nestle the thighs back in skin-side up, keeping the crisp skin proud of the liquid. Cover and cook over medium-low heat for 20 minutes. Do not move on until the centre reaches 75°C for 30 seconds.
- Lift the lid and cook for a further 8–10 minutes until the sauce has reduced to a glossy coating that clings to the back of a spoon and the skin has re-crisped on top.
- Fish out the rosemary sprig. Stir the baby spinach through the sauce a handful at a time until just wilted and bright green. Taste the sauce now; capers and sun-dried tomatoes carry a lot of salt, so adjust with pepper and a final pinch of salt only if it needs it.
Per serving
- kcal
- 400
- protein
- 47.6g
- fibre
- 4g
- carbs
- 17.2g
- fat
- 12.5g
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