Tuscan Chicken

|
20 min.
40 min.
4 portions

Ingredients

  • 30 ml (2 tablespoons) olive oil
  • 8 boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 160 ml (2/3 cup) white wine
  • 375 ml (1 1/2 cups) sodium-reduced chicken stock
  • 10 ml (2 teaspoons) chopped fresh thyme
  • 5 ml (1 teaspoon) chopped fresh rosemary
  • 1 bay leaf
  • 180 ml (3/4 cup) pitted green olives
  • 1 jar (250 ml) marinated baby artichoke hearts, drained
  • 160 ml (2/3 cup) 15% cooking cream or 5% cooking milk mix
  • 500 ml (2 cups) baby spinach
  • 1 150 g package of 12 Savoura Cerizo cherry tomatoes
  • 12 fresh basil

Preparation

  1. Preheat oven to 205°C (400°F).
  2. Heat the oil in an ovenproof frying pan over medium heat. Brown the chicken thighs for 2 to 3 minutes on each side. Season with salt and pepper.
  3. Pour the white wine into the pan and continue cooking until the liquid has reduced by half.
  4. Add the stock and herbs, then season with salt and pepper. Bring to the boil.
  5. Continue cooking in the oven for 25 to 30 minutes until the internal temperature of the meat reaches 74°C (165°F) on a thermometer. Remove the thighs from the pan and transfer to a plate.
  6. In the same pan, cook the olives, artichoke hearts and cream for 7 minutes over medium heat.
  7. Stir in the spinach and tomatoes. Return the thighs to the pan and heat for 2 to 3 minutes.
  8. Garnish with basil just before serving.

Ingredients

Preparation

  • 30 ml (2 tablespoons) olive oil
  • 8 boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 160 ml (2/3 cup) white wine
  • 375 ml (1 1/2 cups) sodium-reduced chicken stock
  • 10 ml (2 teaspoons) chopped fresh thyme
  • 5 ml (1 teaspoon) chopped fresh rosemary
  • 1 bay leaf
  • 180 ml (3/4 cup) pitted green olives
  • 1 jar (250 ml) marinated baby artichoke hearts, drained
  • 160 ml (2/3 cup) 15% cooking cream or 5% cooking milk mix
  • 500 ml (2 cups) baby spinach
  • 1 150 g package of 12 Savoura Cerizo cherry tomatoes
  • 12 fresh basil
  1. Preheat oven to 205°C (400°F).
  2. Heat the oil in an ovenproof frying pan over medium heat. Brown the chicken thighs for 2 to 3 minutes on each side. Season with salt and pepper.
  3. Pour the white wine into the pan and continue cooking until the liquid has reduced by half.
  4. Add the stock and herbs, then season with salt and pepper. Bring to the boil.
  5. Continue cooking in the oven for 25 to 30 minutes until the internal temperature of the meat reaches 74°C (165°F) on a thermometer. Remove the thighs from the pan and transfer to a plate.
  6. In the same pan, cook the olives, artichoke hearts and cream for 7 minutes over medium heat.
  7. Stir in the spinach and tomatoes. Return the thighs to the pan and heat for 2 to 3 minutes.
  8. Garnish with basil just before serving.

Delicious tomatoes all year round!

Looking for a way to add a unique flavour to your dishes? Look no further than our Cerizo cherry tomatoes! These tomatoes are firm, delicious, and perfect for snacking or using in various recipes, such as salads or pasta. Grown locally in Quebec greenhouses, you can enjoy them all year round!

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