Creamy Tuscan Chicken by The Good Bite

Ingredients

• 4 chicken thighs
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tbsp cornflour
• 1 tbsp sun-dried tomato oil
• 1 tsp butter
• 1 shallot, finely chopped
• 3 cloves garlic, crushed
• 50g sun-dried tomatoes, chopped
• 1 tsp smoked paprika
• 1/2 tbsp italian herbs
• 1/2 tsp chili flakes
• 1 tbsp tomato paste
• 100ml light cream
• 150ml chicken stock
• 2 tbsp fresh parsley, finely chopped
• 500g cooked basmati rice (to serve)
• 2 tbsp parmesan cheese, grated (to garnish)

Instructions

1. Season the chicken thighs with salt and pepper, then lightly coat them in the cornflour.
2. Heat the sun-dried tomato oil and butter in a large pan over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden and cooked through; remove and set aside.
3. In the same pan, add the shallot and garlic, sautéing for 2-3 minutes until softened and fragrant.
4. Stir in the sun-dried tomatoes, tomato paste, smoked paprika, Italian herbs, and chili flakes; cook for 1 minute.
5. Pour in the chicken stock and cream, simmering for 3-4 minutes until the sauce begins to thicken.
6. Return the chicken to the pan, coating it in the sauce, and simmer for another 2 minutes until heated through.
7. Serve immediately over cooked basmati rice, garnished with fresh parsley and grated Parmesan.