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Tuscan Chicken Thighs

Tuscan Chicken Thighs

Take your taste buds on a trip to Tuscany—no passport required. These golden-seared chicken thighs are smothered in a velvety sauce with sun-dried tomatoes, parmesan, and baby spinach. And with a little help from Cuca Salts for Poultry, it's bursting with bold, herby flavor. One pan, no stress, all the comfort.

Ingredients

900 grams chicken thighs, bone-in, skin on
3 tbsp Cuca Salts for Poultry
2 tbsp salad oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups baby spinach
1 cup heavy cream
1/2 cup grated parmesan cheese
1 tsp Italian seasoning
1 bunch fresh basil, chopped (for garnish)

Method

  1. Season chicken thighs generously with Cuca Salts for Poultry.
  2. Heat salad oil in a large skillet over medium-high heat.
  3. Sear chicken thighs slowly skin-side down until golden and crispy, about 5-7 minutes per side. Remove and set aside.
  4. In the same pan, sauté garlic until fragrant.
  5. Add sun-dried tomatoes and cook for 1-2 minutes.
  6. Stir in heavy cream, parmesan, Italian seasoning and add the seared chicken thighs and bring to a boil. Simmer for 5 min slowly until the sauce is slightly thickened.
  7. Add spinach and stir until wilted.
  8. Garnish with fresh basil before serving. Serve with crusty bread or over pasta to soak up every drop.