Poulet Toscan
La recette du poulet toscane est un véritable voyage culinaire au cœur de l'Italie. Facile à préparer, elle est parfaite pour un dîner rapide ou une occasion spéciale, apportant à ta table toute la richesse des saveurs de la Toscane. Ce plat est non seulement délicieux, mais aussi réconfortant, grâce à sa sauce crémeuse et ses herbes parfumées.
Équipement
- Pan
Ingrédients
- 4 pieces Chicken Thighs or boneless chicken breasts
- 2 tablespoons Olive Oil
- 4 cloves Garlic minced
- 200 ml Heavy Cream
- 100 grams Sun-Dried Tomatoes
- 100 grams Fresh Spinach
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Rosemary
- 1/2 cup Chicken Broth
- to taste Salt
- to taste Pepper
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chicken thighs (or breasts) and brown on each side until golden. Once browned, remove the chicken and set it aside.
- In the same pan, add the minced garlic, sun-dried tomatoes, thyme, and rosemary. Sauté for 2-3 minutes, until the garlic is fragrant and the tomatoes have softened.
- Add the heavy cream and chicken broth to the pan. Stir until the sauce becomes smooth. Return the chicken to the pan and simmer for 15-20 minutes, or until the chicken is fully cooked and tender. The sauce should reduce slightly and become creamy.
- Once the chicken is ready, add the fresh spinach to the pan. Stir gently until the spinach wilts into the warm sauce. Season with salt and pepper to taste.
- Serve immediately. You can garnish with fresh thyme or grated parmesan for extra flavor.
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!