One of my absolute favourite things in the world is finding amazing food and recreating at home in my own kitchen. I keep a little notebook of my travels where I collect little recipes, not even recipes, just ideas from the food I have found when I have travelled the world. For me, it’s like the Pinterest boards you keep or Instagram posts you save but never ever make. I fill it up, start another one and repeat.
This summer I decided my valuable little books need to be put to use. so I started in Tuscany. I went on a long weekend a few years ago and drove a car from Rome to Pisa through the beautiful Tuscan countryside. The wine, the history, the people but most importantly the food! I filled up page after page of my eats, everything I ordered from this creamy chicken to gelato.
Traditionally Tuscan chicken dish is laden with cream, butter, sun-dried tomatoes, and while completely delicious, I would never fit into my jeans if it was a regular on my menu. After a LOT (and I will admit that this time) of disasters in the kitchen, I remembered something I heard from a wise Italian chef “in Italy, we cook with less but we always get more”. So I did just that.
Cut the chicken into strips, then heat about 2 tablespoons of olive oil in a pan over medium heat. Sear both sides of the chicken, then turn the heat right down and cook the chicken slowly. This ensures the meat is really tender.
When the chicken is cooked, remove from the pan and leave aside in a bowl.
Add a little extra olive oil the pan, then fry the onion until it starts to turn translucent, then crush in the garlic and stir for a further minute.
Finely chop the spinach and sunblush tomatoes, then add to the pan, stirring until the spinach starts to welt, then remove the pan from the heat.
To make the sauce, add the cottage cheese, yogurt, milk, parmesan cheese, and tomato puree to a blender and blend until smooth.
Pour the sauce into the pan, then add back in the chicken. Bring the sauce to a simmer and remove from the heat before it starts to bubble or it will separate.
Serve with a sprinkle of basil leaves and a side of pasta or bread.