Tuscan Chicken
Ingredients:
5 cloves of garlic
1 brown onion
300ml of heavy cooking Cream
Two diced tomatoes
Parmesan or pecorino Romano
500g of Chicken (thighs works best but breast or tenders will do)
Parsley
Salt
Pepper
Paprika
Oregano
Rice
Chicken or veggie stock to cook rice in
Butter
Broccoli
butter
garlic
Salt and pepper
Method:
Take about half or a little over half of the garlic and onion and soften in butter with parsley - measure with your heart - I use tons. turn the heat up to high, toss in chicken to cook with salt, pepper, paprika, and oregano, its ok if it gets a little crispy . Pull the chicken out of the pan when it’s halfway cooked and set aside.
Once the chicken is out, put the diced tomato in (if not using paste) and let it cook around in the leftover chicken bits. It’ll pull some of it up from the bottom.
Once it’s had enough time on the heat to soften a bit, add cream and chicken stock and some parm/pecorino and reduce so it’ll simmer. Toss in the rest of the garlic and let it simmer and cook until the garlic and onion look soft. Stir throughout to pull the goodies from the bottom of the pan
Add chicken back in to finish cooking and baste with all the goodie until done!
For rice: cook in chicken stock and butter
For broccoli if you want: cut and cover in oil, garlic powder, salt, smidge of pepper and roast low and slow at the start and then turn up the heat toward the end to add a crunch
