Tuscan Chicken with Prosecco

Make it a fancy Friday with this Ingredients: • 1.5kg Chicken thigh fillets, skin on • 1 large onion finely chopped • Olive oil • 1 tablespoon butter • 5 garlic cloves, crushed • 400ml dry prosecco • 500ml cream • 300ml chicken stock • 1 cup of grated parmesan • 250g chopped baby spinach • 150g sundried tomatoes, sliced • 1 Tablespoon mixed dried herbs • Salt and pepper Method: • Season the chicken well with salt and pepper and then brown in 2 tblsp of olive oil over a high heat. Remove from pan. • Drain off excess fat • Reduce the heat to medium, add the butter and then gently fry the onion in the butter until soft. • Add the crushed garlic and fry for about 1 minute, stirring and taking care not to burn it • Add the prosecco, bring to a gentle boil, and reduce to about half. • Add the mixed herbs and stir through • Add the chicken stock and simmer for 5 minutes • Add the cream and simmer until the cream has reduced and thickened slightly. About 5 minutes • Add spinach and sundried tomatoes and gently cook until the spinach has wilted • Taste and adjust seasoning • Add the chicken back to the pan and cook over a medium heat, stirring occasionally, until the chicken is cooked through. 15-20 minutes • Add the parmesan and stir through until fully melted. • Taste and season again if required • If the sauce is too thin, mix one tsp of cornflour with a little water and stir through • Serve on rice, pasta or creamy polenta