Delicious Creamy Tuscan Chicken:
Well hello there friends a fantastic chicken dish today tuscan chicken fantastic the way my mom used to make it remember thumbs up if you liked the tuscan chicken coming in right now we're doing well hello there friends another chicken today and this is uh one of my mom's favorite chicken to prepare tuscan chicken so i want to make it the way she made it it's delicious and i added last night i'm making it for you.
Today because it's so wonderful i want to share the recipe with you it's really really nice very simple recipe i mean it's a little prep it's always prep you know so i got some onion in there folks and uh and they are uh cut in in in in julian and then in half okay and and one of these and show you how to cut everything uh i i will do it i'm still working on it friends so we got the onion right there we don't want them to be too long otherwise when you eat them.
You got a long piece of onion not so good so we're going to caramelize the onion i got it in regular butter the onion i got a regular butter because i don't care if the milk protein burns a little bit in the bottle it's going to give me some nice caramelization chicken i got chicken breast boneless chicken less every chicken mess chicken chicken less yeah.
I promise you i didn't drink any of it yet uh boneless and skinless breasts you can do with thighs with a bone in my mom used to use thighs and and and leg with a bone in but skinless you don't need the skin because we're going to make a little skin here we're going to flavor it we're going to put some paprika i got a tablespoon and a half of paprika let me check the onion to make sure they're okay.
Now there you go i don't want to go too fast here um and then i got some uh onion powder this is 100 dried onion ground together and then i do the same thing with the garlic it's not garlic sauce it 's garlic powder right and then i am going to put a little bit of cayenne very little this is just a little heat oky thats where my mom used to do it i 'm doing it the way she died oh there is a little heat there and then.
We are going to put some herbs de provence i have time uh rosemary uh oregano basil dried and um you can put whatever dry dry herbs you want my friends i you know it's up to you whatever herbs you want to put in here is perfectly fine and then i'm gonna make it a little bit where it comes out a little more like this then i'm gonna take a fork check on my onion what i'm doing is i'm taking a spoon i'm gonna take a fork and mix this up really good really quick you see.
And then we're gonna dress your chicken in there friends and the paprika you put as much or as little as you want it's really up to you friends it's always up to you friends it's not like it's got to be written in stone okay so on the fry pan i have butter but it's clarified butter because otherwise it'll burn you see and i don't want it to burn and i'm looking at uh 350 degrees before i put it in there so i got my breasts right there.
I'm going to put them in there and i'm going to dust them with the flour and then we're going to put them in a fry pan when they dust that's all there is to it. it's not complicated friends nothing i do is complicated okay and then we got the spices in there and that's gonna give it a really nice spice and then we're gonna take him we don't want it to be too too much dust in here.
I mean too much dust too much flour in there and we're going to take them and we're going to make sure we got the right heat we're almost there and we're going to let them seal beautiful that's all we're going to do oh here we go put them right in there you know what i just realized i'm forgetting the salt i'm always forgetting something so this guy right there didn't get any salt so here we go make up for it right there my friend.
If i didn't forget something but it's okay that's what we do at home we don't always remember everything right unless you guys remember everything then you're better than me after 50 years i still forget things what are you going to do this is gonna be a nice easy recipe friends i promise you're gonna love it now i'm gonna make it the way my mama make it which was um putting some um some uh canelini bean in there put your white beans whatever beans you want to put in there look at the mess.
I got everywhere friends i'll tell you about all the mison plus in a minute i'm just cleaning up my mess a little it's always nice to put a flower in your salt container there you go so now i can see better you know i have an issue if i'm not organized or clean eh so here we go i think we are as cooks friends turn this on turn this off i think that's cooks i don't know about you but we do better when um we're nice and clean and organized that's me anyway i got flour in my hand i got to wash them talking about being clean i cook much better.
If i'm organized i'm organized i like to be organized what can i tell you in my desk i'm organized in my thing i like to be organized if there is a mess i can't concentrate the mess disturbs me so i like to be organized let's see what we got here we're gonna get them beautiful golden brown and then we're gonna put them on a tray and we're gonna cook them in the oven with the onion friends.
I got red bell peppers i got green bell peppers then i'm going to saute it but remember the onion is always number first don't forget now all right let me see what we got here we're getting there getting there we want to get a beautiful crust on this friends all right so we got the peppers doing quite well and then we're going to put the rest of the ingredients and the rest of the ingredients are sundried tomatoes.
I got sun-dried tomato cut very very small very small pieces if you can't find sun-dried tomatoes don't worry about them those are dry sun-dried tomatoes then that means they're not in oil and they're very moisture chicken looking good very simple recipe right you have to admit that it's gonna be smoky in here friends so now what else do we put in here well we're gonna put some garlic we've got a little bit of garlic in here i still had a tablespoon of chopped garlic that i just dropped and then we got a uh some fresh oregano.
you can use sage also my mom usually say sometimes delicious me sage remember the minute you put the garlic you got to put wet moisture otherwise you burn the garlic right and we don't want to do that so now we're going to put some wine in there measure carefully and now when you put wine friends remember wine or vinegar if you want to put vinegar vinegar go first you put wine one go second.
you gotta let it reduce you gotta let the wine reduce that means you gotta let the wine the alcohol come out it's very important because what does that do it's not because we want the alcohol out because we kind of like the alcohol actually i mean i don't know about you but that's why i drink wine yeah i don't drink wine because there's no alcohol in it i always might as well doing grape juice right i mean the reason why you're drinking wine is because the alcohol.
So why do you want to die because why if mamma mia let me take this out of when you bring it to boil it that's terrible you want to get rid of that alcohol because you bruised it okay so that's why you want to get rid of it you're going to get the wine you want to get the wine to evaporate guys i'm going to move over here okay watch out for the camera i'm going to take the um the chicken i'm going to pop it in the oven 375 degrees.
They're going to take about 12 minutes 13 minutes i don't know we'll have to check it we'll have to check it so i'm going to move it'll be oh mamma mia so i can continue doing the whole thing so remember wine needs to be reduced unless we're using a 44 fortified wine because some people say oh what do you mean it doesn't need to be reduced forty-five wine like paul's madeira masala because those are fortified wines.
They are already sweet they're already reduced they sweet they don't need to be reduced you don't need to get the alcohol out 8 minutes, 50 seconds you can even put them at the end it doesn't need to be reduced you're reducing wine to make it sweeter so it's not better because wine does come as 150 80 degrees trust me i don't that's good okay that's why you wanted to reduce it.
So it's smooth again well fortified wine is already smooth and when it so if you put at the end you're not going to prove that and it's going to be perfect all right so that's just for the fortified wine questions that i get got a lot of questions on that all right so we got the wine reduced and how do you know if it's reduced that's why they made spoonful folks so we can test it and see if it's nice if it tastes good.
I mean it's reduced if it's still alcoholic and not pleasant reduce it more eventually it will now remember also you got to cook with the wine you're willing to drink if you're not willing to drink and don't cook with it it's not going to get any better if you cook 15 minutes okay very important friends we're going to put some tomato puree i got about a cup of tomato puree in here.
A cup of tomato puree right and some people say you can caramelize you use a good tomato puree you don't really need to caramelize it i promise you it's gonna be like nice like this and then we're gonna put some chicken stock chicken stock i'm gonna put about a cup a cup and a half of chicken stock and i'm gonna let that cook for a minute friends and then at the last minute we're gonna put spinach beans like you can skip the beans if you want to cream but you know you serve it with beans.
You serve it with potatoes or you serve it with um some kind of noodles or mashed potatoes mashed potatoes delicious also but the beans gonna give you a nice starch now i like them yeah they're already done you know years ago you could never buy a bean in a can they were mushy they were not very good today they really know how to do it.
Otherwise if you want to use dry bean you can let them soak overnight you rehydrate them and then you can boil them now there's a lot of uh that starchy water that comes out of it it's not bad to use first of all it tastes good you should try it it does pretty good but also it gives you a nice little thickness thickness thickness to your sauce so try okay i'm going to use a little bit of the beans because i love them i love beans.
You know i'm not putting them at all in there that's a big kind of beans i was using other kind of bean then we're going to put a little bit of the uh a little bit of the let's put the whole thing let's put the whole thing yeah it's with okay so then after that we're gonna put a little cream and a little bit of parmigiano vagina but take my words for it you don't want to put the parmigiano-reggiano.
Now because then you're going to have a heck of a time cleaning your pot because parmigiano-reggiano is going to find his way in the bottom of the pot and it's going to go in there so the chicken is cooking we're going to let it go we're going to clean up this is cooking in the meantime it's going to come to boil i'm going to let it cook while this is cooking and then toward the end.
We're going to put the spinach in there friends and then we'll put the cream in the parmesan but we'll come back and we'll show you how to do all that all right we'll be back in a few minutes okay friends we are back uh we're not completely chicken is still in there uh it's not not gonna be quite ready yet.
But i wanted to show you a couple of things one it is a little liquid little liquid uh and uh and remember if for those to cook it and this is still at the end you can't use a roof because you'don't have to cooked it and this is still at the end of the dish or just a little bit to thicken um and uh otherwise you can use it on cornstarch diluted in water a little arrowroot diluted in water but don't put raw flour here.
Because it won't have time to cook okay so then we're going to put a little bit of cream this is a i got a whole cup in here and i think a half a cup is going to be sufficient you see half a cup is more than enough heavy whipping cream you got to use the real stuff here okay we're going to let this cook and then we're going to add a spinach there were big leaves of speed and just chop them up roughly like this no you don't have to chop them up with a knife.
I think it looks more uh rustic if we just put them in like this and then you just check your seasoning and and we're done my friends we're going to wait for the chicken to cook and at the last minute we're going to put the parmigiano with jano and i'm going to wait just the last minute to do it because uh all i wanted to do is melt it and uh and i don't need to uh to have it stick in the bottom of the pot all right so we'll be back in a second.
When the chicken is out of the oven okay friends i'm gonna take out the breast out of the oven and let them rest for a second and we're going to finish the sauce so now we're going to take a parmigiano-reggiano it's got to be parmigiano-reggiano and now you'll see how it's going to thicken the cheese is going to thicken and that's part of the deal you don't need to put it in earlier okay.
Because i promise you and then the minute you put it in you'll see your uh your um and parmigiano vagina is going to melt banana malapata is going to stick really fast you see and look how beautiful that looks friends you see i love it just like that so now that oh at the last minute what my mom would do is i take some uh parsley leaves and uh and just give it a rough chop nothing fancy.
So you nothing fancy at all just a rough chop that's it just like that right and then what she would do she would take the um the sauce with that chicken stock right there you see if you take that salsa you can put it in a on top of it you can put it on the side of it what she would do to make a nice he would take a platter you see and get a little so i got a serving platter right i mean of course you can uh last night what i did this.
I put this sauce right there on top of the mashed potato but i didn't have the beans in it once you have the beans you don't really need it but it is really up to you friends you know this is cooking not rocket science you do it the way you want it well i got i got a lot of sauce right there that's okay i rather have extra than not enough right right just simple like that and then we take our chicken right there and you just put them right on there.
My friends you see oh put them right on there like this right just right on there just like that and 16 minutes then you take your uh your uh little chopped chicken a chick chopped chicken you gotta say sure you went drinking chef i promise you i wasn't right rough and then take a couple of leaves of uh of parsley nut chopped and my friends right there.
You have yourself a platter that you can serve at the table and i'm gonna need a plate i forgot i'm gonna make myself a quick little place so i can test it can i get a little plate please there you go place arrive magically and here we go just simple as a very simple serving i just gotta test it friends because i love it taking my chicken right there and all we're gonna do now we're gonna forget this.
And then we're gonna slice it let me get himself a knife and a fork and we're gonna try it and it's gonna be perfect you see beautiful see nice and i like it nice and juicy friends you see beautiful and be careful not to burn yourself every time i say that you know what's gonna happen i'm gonna burn myself it is hot but it is delicious friends i hope you make this recipe remember thumbs up if you like the recipe.
And i was asking many minute earlier said how come you didn't cook them in a sauce instead of cooking them in the oven you can certainly do that especially if you're going to have bone-in thighs and and and and leg with a bone in you should cook them in a sauce thank you for read the blog we'll see you in the next couple of days with you.
