Cremiges toskanisches Hähnchen mit getrockneten Tomaten

Zutaten

1. 1

   Peel and finely chop the onion, then peel and finely chop the garlic.

2. 2

   Drizzle the chicken breasts with a little oil and season really well with salt and pepper. Put a large, deep frying pan over medium-high heat and lay the chicken in skin-side down. Fry for 7–8 minutes, until the skin is properly crisp, then lift onto a plate, keeping it skin-side up.

3. 3

   Turn the heat down to medium and scrape in the onion with a pinch of salt. Cook for 8 minutes, stirring regularly, until softened. Add the garlic and cook for a minute, then stir in the Italian seasoning, sun-dried tomatoes and white wine. Let it bubble for 2 minutes.

4. 4

   Pour in the stock and cream, then nestle the chicken back into the pan skin-side up so the skin stays above the sauce. Bring to a simmer and cook for 10–15 minutes, until the chicken is cooked through. Add a splash of water if the sauce thickens too fast.

5. 5

   Cram in the spinach and grate over the Parmesan, stirring to wilt the leaves around the chicken.

6. 6

   Season with a little salt and plenty of black pepper, and serve with mash or crusty bread.