Tuscan garlic chicken recipe is my first attempt and it was a success at home. Everyone craved the taste of Italy. According to most recipes it calls for sundried tomatoes and I admit that sundried tomatoes are especially good, but I really didn't want to spend the money. I made some adjustments and my take on the Tuscan garlic chicken recipe is a must try and I'm sure it will be your go to recipe.
2 pounds Chicken Quarters, thighs, breast or skinless boneless thighs
6 cloves of Garlic
2 bunches fresh Spinach
1 cup Marble Cheese or any cheese
Salt and pepper to taste
17 Plum Tomatoes
1 Onions (diced)
4 Bell Peppers
I ran to the store and bought 2 bunches of fresh spinach. I really like the idea of fresh ingredients in my home cooking. We even have started a garden this year and can't wait to harvest the fresh spinach that is growing. I washed the spinach.
After washing the spinach I cut the stems off only leaving the hearty leaves.
While at the store I picked up some bell peppers. I like the sweetness of the peppers after they are cooked. I washed them too.
After washing the peppers and deseeding them, I sliced them length wise just to add some colour and texture. If you wish you can dice them too. After dicing the onions I added the onions and peppers to the spinach in a bowl added a bit of olive oil and a little salt. Mixed it up good and set it aside. Adding the salt draws some moisture out of the vegetables while adding a bit of flavour.
My wife had some plum tomatoes in the freezer, so I thought this would be a good time to thaw them out since they have been in the freezer since last year from her mothers garden.
I cleaned up some garlic taking the skin off and grated them into the pan with the whole tomatoes with some light salting and a little olive oil.
I heated up the pan at medium heat and reduced the tomatoes down to a paste like consistency. I didn't want all the water out just most of it.
After 10 mins or so, I forgot to time it, but I was surprised how fast it reduced. It made a paste and the smell of the garlic was making my mouth water. I'm wondering now as I write if just using tomato paste would make the same result, however it must be heated for the next step to work. Just a thought.
I tuned off the stove and removed the paste from the heat, just prior I had a brain child of an idea, I melted the cheese in the tomato mixture. Again the Tuscan garlic chicken recipe calls for heavy cream or cream, I didn't want to do that, since too much bad fat is a bad thing. This turned out to be an interesting idea and very yummy indeed. Yes, I did try some and I don't feel guilty in the least.
I didn't plan this out very well, I didn't have the chicken thawed out completely, but it was enough to start. I lightly seasoned the chicken quarters with some salt and pepper and Italian seasoning. I tend to over do the seasoning a bit and left some water in the bottom of the pan. It was really hot out so I was planning on using the BBQ outside. I wanted to make sure that it wouldn't burn since the cooking time would have to be longer than normal. In retrospect there was too much protein for the meal, cutting back on the protein or using a different type of chicken would probably have been better.
While the BBQ was preheating on low outside, I spooned the tomato mixture over the chicken quarters. I tried to spread it out evenly, I was hoping that the moisture from the spinach and the water under the chicken would melt the cheese and tomato mixture. Turns out I was partially right.
I covered the chicken with the Spinach mixture and it looked awesome, if I do say so myself. I covered the pan with tin foil and let the magic happen. I cooked it for 1.5 hours on the BBQ, I wanted to make sure the chicken was thoroughly cooked and it was falling off the bone. The flavours were spectacular and the sweetness of the tomatoes really came through. Not using sundried tomatoes was a great idea and the result was just as amazing. My house enjoyed this meal and not to mention extremely easy healthy cooking.
The flavours together were stupendous, but I wasn't impressed with the amount of moisture that came off. I will from now on use a grill in the pan to elevate the chicken out of the water, to give it that polished look and feel. I will definitely be adding this one to the dinner lineup.
Give the Tuscan garlic chicken recipe a try and let me know how it went!!