De-Vinely Red Tuscan Tomato Chicken

De-Vinely Red Tuscan Tomato Chicken

Course Main Dish
Cuisine Italian
Keyword Gluten Free
Servings 4 people
Prep Time 25
Cook Time 1 hour
Passive Time 1 hour


  • 4 tablespoons TBATL Tuscany Days and Florence Nights spice blend
  • 4 Chicken Thighs With drumstick and bone in
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/4 cup Dry White Wine
  • 2 tablespoons Tomato Paste
  • 1/4 cup Roasted Red Capsicum Cut into strips
  • 1 can Cannellini Beans Rinsed and drained
  • 3/4 cup Chciekn Stock Reduced Salt


  1. Cut the thigh away from the drumstick by inserting a sharp boning or paring knife into the joint. It should slide right through. If there is resistance, move the blade around until you find the space between the joints.
  2. Place 4 tablespoons of The Bear and the Ladle's Tuscany Days and Florence Nights spice blend in coffee or spice grinder and blitz quickly to allow for easier infusion. Sprinkle on and marinade the chicken for at least an hour or more.
  3. In a deep frying pan, brown each of the chicken pieces and set aside
  4. In the same pan, de-glaze with the white wine and a dash of chicken stock till all the lovely juices and caramelisation is taken up. Add the remaining chicken stock. Add half the bottle of TBATL De-Vinely Red Tomato Sauce
  5. Add the Tomato Paste and the Roasted Capsicum Strips and re-add the browned chicken portions back to the pan and any juices remaining.
  6. Add the canned Cannellini Beans and simmer till the chicken is cooked through and the beans are cooked. Simmer on low till the sauce has reduced and thickened.
To Serve
  1. Wilt 4 cups Baby Spinach leaves and place on each plate. Place a service spoon of the beans, capsicum and sauce on the plate. Place the chicken pieces on top and drizzle the remaining pan juices over the chicken. Serve with crusty bread and a leafy green salad
  2. ENJOY WITH Gusto with love from The Bear and the Ladle
By |2019-02-07T13:26:16+00:00February 5th, 2019|Recipes|0 Comments

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