Mary Berry’s ‘favourite’ chicken supper is super ‘easy’ to make

Searching for a perfect mid-week meal? Look no further than Mary Berry’s Tuscan chicken.

The recipe, available on Mary Berry’s website, serves six people, so it’s the perfect dish to whip up when you’re hosting.

The beloved British chef stated: “Based on a classic, this is one of our favourites for an easy supper.”

However, quantities can of course be amended if you’re dining in smaller or larger numbers. 

Mary suggests using juicy chicken thighs for this tasty dinner, but you may use chicken breasts if you prefer.

READ MORE: ‘Easy’ recipe for delicious dish Princess Kate may love – ‘vibrant and healthy’

The food writer and chef offered some top tips for those making her Tuscan chicken.

She told kitchen aficionados that it can be made up to a day ahead. The dish also freezes well.

Mary didn’t specifically recommend her Tuscan chicken be served with anything, but it could be paired with potatoes, rice, pasta, veggies or salad.

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  • Six large skinless chicken thighs, bone in
  • Two tbsp plain flour
  • Two tbsp paprika
  • Two tbsp olive oil
  • One large onion, finely chopped
  • One large red pepper, deseeded and finely diced
  • Two garlic cloves, crushed
  • Two tsp tomato puree
  • 30g (1oz) sun-blushed tomatoes, chopped
  • 150ml (¼ pint) white wine
  • 150ml (¼ pint) chicken stock
  • 150ml (¼ pint) pouring double cream
  • 150g (5oz) baby spinach
  • 55g (2oz) Parmesan, grated

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1. Place the chicken thighs in a bowl, then add the flour and half the paprika. Season to taste with salt and freshly ground black pepper. Toss together to coat.

2. Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for three to four minutes on each side. The chicken should be browned and crisp. Pop the chicken on a plate.

3. Add the onion and pepper to the pan and fry for four to five minutes over a medium heat, until soft. Add a little more oil if needed. Add the garlic and fry for half a minute.

4. Add the purée, tomatoes, wine and stock and stir, then bring to the boil. Pop the chicken back in the pan with any resting juices, cover, reduce the heat and simmer for around 30 minutes – the chicken should feel tender.

5. Add the cream and spinach and stir until wilted. Take the pan off the heat and finally. Sprinkle with the cheese and serve piping hot. Enjoy!

Alternatively, enjoy another Mary Berry classic – her 15-minute “delicious” pasta that “everyone loves”.

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