The best Tuscan family recipes, from Tuscan chicken to Chianti wine
Recipes in this Video
Ingredients
- ●4 boneless, skinless chicken breasts
- ●2 cups cherry tomatoes, halved
- ●1 cup spinach, fresh
- ●1/2 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●3 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp Italian seasoning
- ●Salt to taste
- ●Pepper to taste
- ●Fresh basil for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large oven-safe skillet, heat olive oil over medium heat.
- 3Season the chicken breasts with salt, pepper, and Italian seasoning. Add them to the skillet and sear for 5-7 minutes on each side until golden brown.
- 4Remove the chicken from the skillet and set aside.
- 5In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- 6Add cherry tomatoes and cook for 3-4 minutes until they start to soften.
- 7Stir in the spinach and cook until wilted, about 2 minutes.
- 8Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and combined.
- 9Return the chicken to the skillet, spooning the sauce over the top.
- 10Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F).
- 11Garnish with fresh basil before serving.
Equipment
Chianti wine originates from the Tuscany region of Italy, known for its rolling hills and picturesque vineyards. Traditionally, it has been a staple of Tuscan cuisine, often enjoyed with hearty dishes like pasta and grilled meats. Chianti has evolved over the years, with modern winemakers experimenting with blends and aging techniques, making it a beloved choice for wine enthusiasts worldwide.
Ingredients
- ●sangiovese grapes
- ●canaiolo grapes
- ●colorino grapes
- ●merlot
- ●cabernet sauvignon
- ●oak barrels
- ●water
- ●sugar
Instructions
- 1Harvest grapes from the vineyard
- 2Destem and crush the grapes
- 3Ferment the crushed grapes in stainless steel or wooden tanks
- 4Monitor fermentation temperature
- 5Press the fermented grapes to separate the juice
- 6Transfer the juice to oak barrels for aging
- 7Age the wine for a minimum of 12 months
- 8Bottle the wine
- 9Label the bottles for sale
- 10Store in a cool, dark place until ready to drink
Techniques
Equipment
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