Tuscan Chicken

20 min.
40 min.
4 portions

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Ingrédients

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

Préparation

Preheat oven to 205°C (400°F).
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.
Pour the white wine into the pan and continue cooking until the liquid has reduced by half.
Add the stock and herbs, then season with salt and pepper. Bring to the boil.
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.
In the same pan, cook the olives, artichoke hearts and cream for 7 minutes over medium heat.
Stir in the spinach and tomatoes. Return the thighs to the pan and heat for 2 to 3 minutes.
Garnish with basil just before serving.