Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/kuritsa-v-tomatno-slivochnom-souse-so-shpinatom/Notes on ingredients:
Chicken fillet. Instead, you can use boneless chicken thighs – they are guaranteed to be juicy. Other options: pork tenderloin, turkey fillet.
Sweet pepper. In this recipe, I use peppers of different colors – red and yellow. You can use only red. Using only yellow will make the dish less flavorful, as peppers of this color are generally less sweet and less rich in taste.
As for pre-roasting, this gives you a special sweet caramelized flavor that cannot be achieved, for example, by frying in a pan.
Spinach. It is best to use fresh spinach, but frozen will do if it’s out of season. However, it should be whole frozen, not chopped – this is usually indicated on the package, so be careful when buying.
Onion. I used red onion here to add more color to the dish. Regular yellow onion will also work well.
Cream. The ideal option for this recipe is cream with a fat content of 30-35%. You don’t need much to add creaminess and smoothness to the basic tomato sauce. 20% cream can also be used, but you will need a bit more, which will make your sauce thinner.
Tomatoes. Tomatoes in their own juice are the perfect year-round base for this sauce. This refers to canned tomatoes that contain only tomatoes and tomato juice (there may also be salt and citric acid as a preservative). Tomatoes from glass jars with vinegar and sugar are not suitable.
Now let's move on to cooking.
Place the peppers in a baking dish and put them in a preheated oven at 220 °C. Roast until blackened, about 15 minutes. Remove, place in a bag or a tightly sealed container, and wrap/close. Leave for 10 minutes.
Then remove, peel off the skin, remove the stem, and clean out the seeds.
Cut the onion into feathers. Remove the stems from the spinach. Cut the chicken fillet into 2 cutlets lengthwise. Salt them.
In a pan over high heat, heat 2 tablespoons of vegetable oil. Fry the fillets on both sides until golden brown, about two minutes per side, almost until fully cooked. Transfer to a plate.
In a saucepan, heat 1 tablespoon of vegetable oil. Add the onion and sauté, stirring, for 2-3 minutes.
Add the pepper and finely chopped garlic, sauté for 1 minute.
Add the crushed tomatoes along with the juice.
Simmer uncovered for about 7 minutes. Season with salt and sugar to taste. Add the spinach.
Cook, stirring, until the spinach loses volume and becomes soft. Pour in the cream and stir.
Add the chicken to the sauce and bring to a boil.
Simmer on low heat for 2-3 minutes.
Remove from heat and serve. Ideally, with mashed potatoes 🙂
Enjoy your meal!
This recipe for chicken in tomato-cream sauce with spinach has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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