Creamy Tomato & Mascarpone Chicken Thighs with Spinach

Ingredients

• 700 g boneless chicken thighs
• 150 g mascarpone cheese
• 400 g tinned chopped tomatoes
• 100 g baby spinach
• 3 clove garlic cloves
• 2 tbsp sun-dried tomato paste
• 1 tsp dried basil
• 1 tbsp olive oil

Method

1. 1

   Preheat oven to 190°C/170°C fan. Heat the olive oil in a large ovenproof pan over a high heat. Season the chicken thighs and brown skin-side down for 3–4 minutes until golden. Remove and set aside.

2. 2

   Reduce the heat, add the crushed garlic, and cook for 1 minute. Stir in the tomatoes, sun-dried tomato paste, and dried basil. Season.

3. 3

   Dollop in the mascarpone and stir until melted into the sauce. Bring to a gentle simmer.

4. 4

   Return the chicken thighs to the pan, skin-side up. Transfer to the oven and bake for 30 minutes until cooked through.

5. 5

   Stir the spinach through the sauce until just wilted and serve with pasta or garlic bread.