WHAT IS IN TUSCAN SEASONING RECIPES

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Steps:

• Heat the olive oil in a skillet on the stove over medium high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown on both sides, 2-4 minutes per side.
• Transfer chicken to the slow cooker.
• Reduce the heat to medium and add the shallot to the pan. Saute, stirring constantly, for 1 minute. Add the garlic and saute for 30 seconds.
• Pour the chicken broth into the pan and cook for 1 minutes, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
• Transfer the contents of the pan to the slow cooker.
• Add the Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and sun dried tomatoes to the slow cooker.
• Cover and cook on high heat for 2-2.5 hours or low for 4-5 hours, until chicken is cooked to an internal temperature of 165 degrees F.
• In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. Cook for 5 minutes, until the sauce is slightly thickened.
• Serve with grated Parmesan cheese, if desired.