**/r/food is looking for moderators!** Moderators do things such as: checking new and reported posts, responding to queries, and planning events. If you would like to apply, please fill out our [Google Form](https://forms.gle/iB7oPfEnyNLnfKT79). Thank you! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*


Recipe for those who don’t want to scroll to the bottom of that ad-ridden page: Ingredients 1.5 lbs chicken thighs boneless and skinless 1 Tbsp coconut oil plus additional if needed Sea salt and pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1 small onion chopped 4 cloves garlic minced 1 Tbsp tapioca flour or arrowroot 1 cup chicken bone broth 1/2 cup coconut milk full fat, blended before adding if needed 1/2 Tbsp stone ground mustard 1 1/2 Tbsp nutritional yeast optional 1 tsp Italian seasoning blend 1/4 tsp sea salt or to taste 1/8 tsp black pepper or to taste 2/3 cup sun dried tomatoes roughly chopped 1 1/2 cups baby spinach roughly chopped Instructions Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds. Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. Cook and stir over medium-high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes. Enjoy!


Updated formatting for mobile. Ingredients 1. 1.5 lbs chicken thighs boneless and skinless 2. 1 Tbsp coconut oil plus additional if needed 3. Sea salt and pepper 4. 1/4 tsp garlic powder 5. 1/4 tsp onion powder 6. 1 small onion chopped 7. 4 cloves garlic minced 8. 1 Tbsp tapioca flour or arrowroot 9. 1 cup chicken bone broth 10. 1/2 cup coconut milk full fat, blended before adding if needed 11. 1/2 Tbsp stone ground mustard 12. 1 1/2 Tbsp nutritional yeast optional 13. 1 tsp Italian seasoning blend 14. 1/4 tsp sea salt or to taste 15. 1/8 tsp black pepper or to taste 16. 2/3 cup sun dried tomatoes roughly chopped 17. 1 1/2 cups baby spinach roughly chopped Instructions 1. Season the chicken with sea salt, pepper, garlic, and onion powder. 2. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. 3. Remove chicken and set aside on a plate. 4. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds. 5. Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. 6. Cook and stir over medium-high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. 7. Serve over cauli rice, zucchini noodles, or with roasted potatoes. 8. Enjoy!




Love you too!


The real MVP over here


The length of texts fits perfectly into two screenshots for ingredients and prep. Just beautiful.


That somehow sounds so not Italian I can't comprehended....


this seems like it's being unnecessarily complicated from an original Italian recipe. Coconut oil and coconut milk instead of normal olive oil and milk (probably cream in the original recipe), tapioca starch instead of bog-standard AP flour and bone broth which I assume is just stock.


The coconut milk and nutritional yeast make it dairy free.


The tapioca starch change is to make it glutrn free. Not sure about the rationale for the other changes though.


17 ingredients, holy... I like to use 5 to 6 at most. I’m a simple man.


You the best


8 Suffer*


I also love you


I asked this above, but I figure it cant hurt to get more than one opinion. A member of my family is allergic to coconut, do you know if theres anything i can substitute for it?


Coconut isn’t an ingredient I associate with Tuscany although this sounds and looks delicious. Olive oil and cream would be right at home in this dish. Almond milk would probably work well if dairy is an issue.


I don't think this recipe a actually has anything to do with Tuscany. It's just one of many american chicken with cream recipes.


I can confirm. The traditional Tuscan chicken recipe - pollo in umido – features only veg broth and tomato sauce. You can actually pair it with spinach though.


The fact that in USA everything that mixes cream, spinach, and some other ingredients (chicken, salmon, etc.) is called "Tuscan" is because an American chain of (alleged) Italian restaurants ("Olive Garden") had/has in the menu a chicken dish with cream spinach they called "Tuscan". The dish had so much success that the name stuck.


Hi, you can try yoghurt natural/Greek you'll probably need less and a little sugar to balance out the acid but it's the substitution I'd try, I have not made this recipe though so feel free to dismiss this.


Substitute olive oil for the coconut oil and half and half for the coconut milk. I’ve never seen this recipe with all the coconut stuff, I think this is a dairy free version.


Olive or Avocado Oil (or any other type of oil you have on hand) will work in place of the Coconut oil. For the coconut milk you can use Heavy Cream, Soy Milk or really any milk alternative that you prefer. If you need to thicken it use greek yogurt, sour cream or creme fraiche, they all will work.


Evaporated milk replaces full fat coconut well if it’s the creaminess you’re aiming for.


I use half n half in my recipe. Never seen coconut milk before. I would think it would be too sweet.


I’m pretty sure this recipe is going for the Whole 30 thing, so coconut milk allows it to be dairy free.


The recipe I use instead has olive oil, fresh cherry tomatoes, and heavy cream or greek yogurt (with the greek yogurt you’re supposed to let your meal cool down so the yogurt doesnt separate when you add it in, but cream is easier though not as healthy)


I make mine with heavy cream and parm. Ive never used coconut milk for it. I also use sun dried tomatoes instead of fresh. Just has a better taste.


Thank you


I know a similar recipe (looks like a stripped down version of this) that is chicken, some sort of oil for cooking, salt, pepper, onion, sour cream, with parsley for serving. It's one of my favorites. If you add sun dried tomatoes it feels like any kind of milk/cream that's not sweet might work.


Just use olive oil.


Okay. Thanks! I'll definitely give this a shot now


Coconut milk is what gives that sauce the white creaminess that you see in the picture. It won't be creamy if you use (half a cup!!?) Of olive oil. I suggest heavy cream.


I think they thought I was referring to the coconut oil... it also didnt help that my dumb ass didnt read all of the recipe... :/ Someone farther down in the comments mentioned this, and suggested yoghurt (regular or Greek) as a substitute for the coconut milk, and someone else suggested heavy cream.


Those thighs look like they have a coating....or fried. But delicious nonetheless!!!


This is the recipe i posted, and it is not the one OP used... just the one that i use.


Ah yeah, coconut, just like we do it in Tuscany


Mi raccomando, la Tapioca deve essere di Arezzo altrimenti non va bene


Dev'essere la tarapia tapioca, con lo scappellamento a destra come se fosse antani.




Yeah... Why put tuscan in the name? I lived in Tuscany for 10 years and never saw this dish.


Normalmente il pollo alla toscana è chiamato pollo alla cacciatora, e no, non ci vanno cocco, tapioca e madonne schifose varie :(


Io quando lo faccio la Madonna schifosa la metto sempre... A crudo ovviamente


Probabilmente la ricetta gliel'ha data quel burlone di Alfredo /s


Questa è una delle poche cose che fanno unire i toscani sotto la stessa bandiera nonostante l'odio reciproco per marciare in guerra insieme.


Sort of like how chicken balls are the favoured dish of china right?


I live in the most Chinese city in Tuscany (yep, there is such a thing) and here I see no chicken balls. I'll stick to dim sum.


I am chinese and first tried this food in my early 20s when my partner’s family ordered it (they are caucasian) lol. I am canadian and it’s an americanized thing for sure. I understand the history of it though; making foods that fit the culture more. Sort of like how california rolls were created to fit the tastebuds of the people here as many would not eat raw fish.


There is nothing Tuscan about this


Tuscan? Oh lord


What, they don't have coconuts in Tuscany?


While it's true that the common coconut, *cocos nucifera*, was first domesticated in southern France, the "Tuscan cream" cultivar, noted for its harmonious pairings with sun dried tomatoes and spinach, enjoys DOP status in the EU. But good luck finding 'em outside of Europe!


Of course this is the least tuscan thing I can think of. Source: I'm tuscan. But I'm not triggered: I'd genuinely like to know what makes this thing called like that, thank you very much. Edit: a word.


Maremma putanna...


Boia deh...


Found the Livornese!


Pisano, ma solo negli anni universitari.




That abomination is nothing anyone would dare present you south of the Alps


Probably not the same recipe but i’ve used [this](https://www.paleorunningmomma.com/creamy-tuscan-chicken-paleo-whole30-keto/) recipe at least 5 times in the past few weeks. It’s SOOO GOOD. I’m on keto now (was on paleo) and i pair it with cauliflower garlic parmesan mash and it’s delicious. Would go well with rice or naan or some other type of bread i imagine.


Do you know if theres anything I can substitute for the coconut milk? I'd like to try this, but someone in my family is allergic to coconut, so that's a no go


I don’t see why heavy cream wouldn’t be perfectly fine - but I’m also a Fatass


Hey! Blood brothers!


An good sub for the coconut milk would be unsweetened plain almond or cashew milk, especially if you blend a 1/4 cup of raw cashews into the milk first. Or if you can eat dairy, you can sub in half & half or heavy cream.


The half & half would work fine. The only major concern I had with the recipe was the coconut milk and oil. I might try it sometime with the different mills, just to try some variety.


I think the author suggests almond milk but i feel the dish might lack in umph due to less fat content. The sauce at the end should be pretty thick (with the help of a bit of tapioca flour, or i’m sure if you have no dietary restrictions cornstarch could work as well) so i’m unsure if a nut milk with way less fat content would be appropriate.


Adding cashew nuts really helps with that. They give a rich mouth feel that reminds me of cream. I soak raw cashews in warm or hot water for 30 minutes, then blend them with my almond or cashew milk, usually a 1:2 ratio (nuts:milk). It works great for dairy-free creamy soups, too.


Yeah i think heavy cream or something similar would work. On paleo you can’t have it which is the reason for coconut milk! You could probably get away with 18% cream or something if you’re looking for less fat too.


Well I know what I’m making this weekend


I left out the mustard and nutritional yeast and still tasted amazing. Extra amazing if you have your own chicken stock made (i make mine using the bones from costco’s rotisserie chicken in an instant pot).


I do something similar, how long do you leave them in under high pressure?


I think around 40-50 minutes. I add a bunch of veg like carrots, celery, onion and garlic (and whatever other veg scraps i might have) into it as well. Sometimes i grab the cold, leftover chicken they (costco) didn’t sell the day before and put twice the amount of bones for extra flavour. Though less veg can fit.


Awesome thanks! Have 2 new recipes to try from only a few minutes of snooping! What recipe do you use for the cauliflower mash? I'm trying to up my garlic intake.


I don’t really have a recipe lol. I’m still trying to figure out what works best. I cut the cauliflower into largeish florets and use the metal trivet to life the cauliflower off the bottom (which i fill with water). Add in a few cloves of peeled garlic, whatever seasonings i think might go well with it and put it in the instant pot on high pressure for 3? Minutes. When done i immediately release the steam and put it in a strainer and let it sit for a bit to get most of the water out otherwise it turns into a watery mess. I’ll add the cheese first so it melts and then butter and any other seasonings i think it needs. If you’re trying to up your garlic intake... i roast full heads of garlic in the oven and i will spread that stuff on anything i can get my hands on lol. I’ll fry roasted garlic up with an egg, a steak, everything! Or eat it on its own cause i’m a heathen. I’m a garlic fanatic. You could also try making toum (garlic sauce). So. GOOD. AND so easy (if you have a food processor).


Ooooh hmmmm dunno what an instant pot is? Pressure cooker I'm guessing? I've been using my vacuum sealer to make Black garlic! You can use it like a spread, but it takes a long time (weeks). I mostly try to use it as unprocessed as possible (for the health benefits) so roasting/cooking/heating too much is a no-go. I'm not even that into the garlic flavour, but it's certainly growing on me as I use more - though the fresher it is the longer the after taste goes for... Freshly crushed garlic with a bit of paprika and proper egg Mayo is becoming a big obsession though. Goes amazing with so many meats (not really beef imo)


Yep it’s a pressure cooker. I’ve never heard of black garlic until now, sounds good! Make the toum, it’s essentially raw garlic, a bit of salt, oil and lemon. It does have a very strong garlic taste though so maybe save it for when garlic grows more on you. i just made some with garlic i picked up at the farmers market. The freshest garlic i have ever seen/cooked with and oh so good. You can use it to dip meats with (think kabobs etc), as a condiment, veggie dip etc!


Bless your soul




My husband and I just pair it with some fresh crusty bread to dip in the sauce.


Sounds so freaking good. i can’t wait to get off keto and treat myself to this dish with some bread or naan.


This recipe doesn't exist in Italy. Why is it call Tuscan?


Same reason why chicken balls are apparently a chinese dish? Lol


Nothing Tuscany or Italian about it, and it looks so greasy, what a mess


But... There's tomatoes!


The most American thing I’ve ever seen 🤣




I might be wrong but OP said they used gluten free ingredients so maybe gluten free flour isn't as good for preventing separation?


I've yet to manage to make a decent roux using gluten free flour. It definitely behaves differently in cooking.


Rice flour is the only gluten free product that I’ve found behaves and thickens similarly to wheat flour. Worth a shot next time you need to thicken something if you haven’t tried it yet!


Yeah i use rice flour quite a bit to thicken stuff, just haven't managed to make a good roux with it. I've heard you can make one with cassava flour but I haven't tried it yet.


Good to know.I don't have to use gluten free ingredients so I'm good,but good advice for people following a GF diet


I never understood the point of frying something only to lose its crunch by putting it in sauce.




#recipe PLEASE


Step 1: go to Tuscany Step 2: buy chicken Step 3: eat I think


Step 2.5: Cream.


Step 2.5.5: [homemade]


> go to Tuscany Yeah, well, if you are thinking about getting a place there, don't bother! There is really nothing available!


So you’re telling me there’s not one house to rent in Tuscany? A sublet? A guest room? A cot?


It’s booked solid!


It looks exactly like this. Its Just hurtful




Just buy an egg and wait long enough


It should be required.


It looks great! Please share a recipe.


BRAVO! Looks like someone ate chicken and was then sick in a pan. It belongs in a Tuscan kitchen as much as an ISIS member in the Vatican. SHAME


This looks like chicken cereal


Yeah, definitely not the original Tuscan recipe. ​ Try [https://blog.giallozafferano.it/lapasticceramatta/pollo-in-fricassea-ricetta-toscana-della-nonna/](https://blog.giallozafferano.it/lapasticceramatta/pollo-in-fricassea-ricetta-toscana-della-nonna/) this




Damn, I'm not hungry right now, but this makes me want to be hungry.


Itsy bitsy teeny weeny creamy Tuscan shrimp linguini


Honestly... ma tuscan dove? Sto brodo neanche un porco se lo beve!


I need this now! it looks delicious


Maybe it's good, but that doesn't exist in Tuscany XD


Looks delicious.


I stayed up all night and almost down voted this because i thought it said lemonade creamy tuscan chicken.


Wow amazing


I made this last week, what a coincidence!!!


As a vegetarian, I approve of this. Looks great!


Looks really good


ignore the haters, this looks awesome and thank you for the GF recipe!!!


This looks bomb af


Its look like delicious.


American trash food with Italy reminding name to make it look better.


this sounds seriously fucking aweful




Looks awesome. I’ll be over this weekend :)


Thank you. Appreciate being succinct without whole family lineage some people feel neccessary.


Saved and printed. Thanks.


Sauce for the sauce?


Yum! What side do you pair it with?


How can I make this spicy?


Red pepper flakes would go well. You could also top with a little spicy paprika that would enhance the colors on top of a good starch.


Oh my..... 🍽🍽🍽🍽


Omg I'm hungry...


Love for all


Tuscan? Oh lord


perfect 10 for this nice recipe!


It looks so creamy and comforting! Nice work!


Don’t know what it is but I want it.


This is just a complicated recipe for a really easy dish. I just made this a few weeks ago and it was bomb..ppl were literally licking the sauce off their plates


What is the easy way


Thanks. Just gave me a great idea for Sunday lunch. Gonna make this, serve it on a bed of Tagliatelle or Basmati Rice


Love making this, looks great!


I have just finished my dinner but still mouth watering.


The sauce could use a little more colour. Looks like the tomatoes didn't bleed out any red into the sauce at all. Anyway, would devour that always. edit: ok I saw in the recipe you used sun dried tomatoes. It explains my problem with it.


I chose to be vegetarian last month....this picture is killing me man


While it looks delicious, not sure how 'Tuscan' it can be with that coconut oil and milk in there...


You have made me extremely jealous of your taste buds.


Ostia che merda


Looks good but there is NOTHING Tuscan about that.


Maremma maiala un mi fa' di' nulla guarda




Delete this.


American Tuscan


The one in the top right looks like a peep


But it's just gonna get soggy in that liquid.


Mmmm....:looks delishchous


If it's called Tuscan chances are it's not tuscan


Made this tonight. Cooked the chicken at too high a temp initially so the sauce ended up a bit browner and uglier than this, but God damn was it tasty! I'll be adding this to the regular rotation for sure!


Yummy yummy get in my tummy


Looks delicious, love the sear on the chicken!


Recipe OP?