Creamy Tuscan Chicken Thighs #316 | Easy Dinner Recipes | Tuscan Italian cuisine


To learn how to make Creamy Tuscan Chicken Thighs Show Number 316
Click the Subscribe button and then click here for the recipe #TheDiabeticDietShow #TuscanRecipes #EasyDinnerRecipes Creamy Tuscan Chicken where did Tuscan chicken originate? Tuscany Much of Tuscan cuisine is inspired by traditional “peasant food” of the farming region, so is often quite simple and rustic in its flavors and ingredients. But, just because they have humble roots, doesn’t mean that food in this part of Italy is any less delicious than you would expect. It arrived in Tuscany in the late 16th century and became a real inspiration for alchemists of cooking, who started to elaborate it by adding other ingredients like the peel of fresh limes, cinnamon, vanilla, Each Italian region has its own distinct specialty dishes and flavors. So much so, that you could even argue that there is no such thing as Italian food! Rather you have Sicilian food, Venetian food, or Sardinian food, however, one of my favorite food regions in Italy is undoubtedly Tuscany and musk. INGREDIENTS 1 tbsp. extra-virgin olive oil 4 boneless skinless chicken Thighs Kosher salt Freshly ground black pepper 1 tsp. dried oregano 3 tbsp. butter 3 cloves garlic, minced 1 1/2 c. cherry tomatoes, halved 3 c. baby spinach 1/2 c. heavy cream 1/4 c. freshly grated Parmesan Lemon wedges, for serving In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and bake in the oven. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Stir in heavy cream and parmesan and bring the mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through 5 to 7 minutes. Serve with lemon wedges.

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