Ingredients
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Chicken pieces (thighs and drumsticks) 8
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste, freshly ground
- SpinneysFOOD Fresh Basil A handful, extra for serving
- Fresh oregano A handful
- SpinneysFOOD Sun-Dried Tomatoes 100g
- Chicken stock 250ml
- Double cream 250ml
- SpinneysFOOD Parmigiano Reggiano Grated 100g
- SpinneysFOOD Crushed Chilli ½ tsp
Nutrition (Per serving)
- Calories 670
- Fat 52.4g
- Saturates 24.6g
- Protein 43.8g
- Carbs 8.3g
- Sugars 0.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Marry-me chicken
Italian 15 Mins Prep · 25 Mins Cook
- In a large pan, heat 2 tablespoons of olive oil over a medium-high heat.
- Season the chicken with salt and black pepper. Place the chicken pieces in the pan and cook for approx. 6-7 minutes on each side, or until they are cooked through and have a golden-brown crust. Remove the chicken pieces from the pan and set aside.
- Finely chop the fresh herbs.
- Using the same pan in which the chicken was cooked, add in the sun-dried tomatoes and sauté for 2-3 minutes to release their flavour. Pour in the chicken stock, double cream, grated cheese, fresh herbs and chilli flakes. Stir the mixture and bring it to a gentle simmer.
- Return the cooked chicken pieces to the pan and let them simmer in the creamy sauce for an additional 5-7 minutes to heat through and absorb the flavours. Taste the sauce and adjust the seasoning, if needed.
- Scatter over fresh basil leaves and serve.