On Sunday I negotiated with my mother in law a trade off, she would cut and style my hair into something that didn’t resemble bed head crossed with frazzled mummy and I would whip up a tasty meal for the family. After hunting through the fridge and cupboards I found enough ingredients to create a Tuscan feast for 5.
There is something homely and cosy about Italian food and a rustic dish can stretch quite far (in our case everyone had two servings of the Tuscan chicken). So if you’re looking for a simple dish to dazzle the family look no further than here…
Tuscan Chicken with roasted vegetables
You will need:
500g of diced chicken
6 pork, smoked bacon and herb sausages (or any type with a mild herb flavour)
1kg sweet potatoes – peeled and chopped into inch thick cubes
4 small red onions – 1 finely sliced, 3 roughly chopped
1 tub mini garlic and herb bourskin cheese
1 carton passatta
2 tsp mushroom paste (optional)
250g chestnut mushrooms (quartered)
1 tbsp Italian dried herbs
1 tsp tomato purée
1 tbsp tomato sauce
2 cloves garlic – finely chopped
Ciabatta or Artizan loaf to accompany meal
1. In a deep sauce pan or stock pot fill 3/4 with boiling water and poach the chicken on a high heat for 25 minutes. Whilst the chicken is poaching, place the sausages in a pre heated oven at 200 degrees and also cook for 25 minutes.
2. In a deep roasting tin toss together the sweet potatoes and chopped red onions. Drizzle with oil and sprinkle with sea salt. Set aside until the meat is cooked.
3. Once the meat is cooked, drain the chicken and clean out the pot. Remove the sausages from the oven, turn the oven down to 180 degrees and place the vegetables on the middle shelf for 30 minutes.
4. In the pot add 1 tsp oil (if you have garlic oil use that to bring out the flavours). Add the sliced red onions, chopped garlic and sweat until soft on a medium – high heat.
5. Add the mushrooms, passatta, tomato purée and sauce, chicken, sausages (chopped into chunks), mushroom paste and stir.
6. Reduce the heat and allow to simmer.
7. When the vegetables are cooked through remove from the oven and sprinkle with the bourskin cheese. Put back into the oven for a further 10 minutes and if serving bread put this in the oven on the bottom shelf to warm through.
8. Once the cheese is warm and starting to melt remove the vegetables and serve immediately. Take the Tuscan Chicken pot over to the table with the bread so people can serve themselves.
This meal goes lovely with a summer fruit Red or with a mild Sauvignon Blanc.
Let me know your thoughts if you decide to use this recipe x