Unforgettable Tuscan Chicken | The 'Marry Me' Recipe That Will Steal Your Heart

Prepare a brine with 500 ml of water and 1 tablespoon of rock salt, dissolving the salt completely.

Inject the chicken breasts with the brine using a meat injector.

Pour the remaining brine over the chicken and refrigerate for 30 minutes to 1 hour.

Cut 200 g of pepper bacon into chunks and render in a cold pan over low heat until fat is released.

Remove excess bacon fat from the pan, leaving enough to fry the chicken.

Add 2 knobs of butter and a splash of olive oil to the pan to prevent burning.

Sear the chicken breasts presentation side down in the pan, avoiding overcrowding, for about 4-5 minutes.

Flip the chicken breasts and cook for another 4-5 minutes until browned, checking the internal temperature (aim for 64°C).

Remove the chicken from the pan and set aside.

Add 1 large onion cut into batons to the pan and sauté for 7-8 minutes until softened.

Add 2 red bell peppers and 2 green bell peppers cut into batons, cooking until softened.

Add 3 minced cloves of garlic and cook until fragrant.

Stir in 200 g of tomato paste and cook it out for a few minutes to develop flavor.

Add 2 tablespoons of smoked paprika and 1 teaspoon of red chili flakes, mixing well.

Pour in about 100 ml of fortified wine to deglaze the pan, cooking for a minute to let the alcohol evaporate.

Add 750 ml of homemade chicken broth to the mixture, adjusting as needed.

Stir in heavy cream to taste, bringing the sauce to a simmer for 10-12 minutes to thicken.

Add the rind of Parmesan cheese to the sauce for flavor, removing it before serving.

Stir in 250 g of grated Parmesan cheese to thicken the sauce further.

Equipment Needed

Spice Level: