Chef Duff’s Recipe: Creamy Tuscan Inspired Chicken



With more than 20 years of experience, MTCC’s Executive Chef Duff Lampard is highly respected in the culinary world.  With his passion for global cuisine, local ingredients and classic cooking methods, he has created impeccable restaurant-quality menus not typical of the North American convention scene at the MTCC.

While we all navigate our new normal and spend more time at home, Chef Duff is happy to share his delicious one pot recipe for Creamy Tuscan Inspired Chicken. The recipe is easy to make with many of the ingredients you may already have in your kitchen. An instructional video featuring Chef can be found on our IGTV channel on our Instagram page @mtcc_events. Bon appetit!

Creamy Tuscan Inspired Chicken

Serves 4-6 people

Prep: 30 minutes

Bake: 1 hour

Total Time: 1½ hours

Dietary: Gluten friendly and nut friendly.

IMG_3188 (1)


  • 4-6 pieces of boneless skin on chicken thighs
  • 500ml quartered cleaned cremini mushrooms
  • 500ml baby vine tomatoes
  • 700 ml spinach
  • 300 ml drained ¼ artichokes
  • 250ml drained julienne sun dried tomatoes
  • 300ml drained roasted jarred red peppers
  • 500ml chopped Kale
  • 500ml white canned kidney beans
  • 200 ml shredded Parmesan Reggiano
  • 3 cloves garlic minced
  • 60 ml white wine
  • 500ml good quality chicken stock
  • 250 ml 35% cream
  • 100ml extra virgin olive oil
  • 200 ml chopped pancetta (optional but highly recommended)
  • 100ml each fine diced carrot/ celery/ onion
  • 6-7 stalks fresh thyme
  • 1 stalk fresh rosemary Sea salt/ cracked pepper



Turn oven to 325 degrees.

Preheat heavy bottom cast iron or stainless shallow pot on high heat.

STEP 1: Pat dry Chicken season with sea salt / add enough olive oil to coat hot pan and sear chicken skin side down for 2-3 minutes until golden – add bit of cracked pepper. Remove from pan and set to side.

STEP 2: Add 30-40 ml olive oil to hot pan / stir in mushrooms and sauté / add pancetta and slightly brown / add mirepoix (celery / carrot / onion) and continue to cook for a couple minutes.

STEP 3: Add spinach / kale / grape tomatoes to pan and cook until wilted – 1-2 minutes.

STEP 4: Add garlic / roasted red peppers / sundried tomatoes / white beans / garlic / white wine- stir in and adjust seasoning with sea salt / pepper.

 STEP 5: Add chicken stock / cream / parmesan cheese – allow to come to simmer / fold in artichokes / adjust seasoning.

STEP 6: Add rubbed herbs / can place whole stalks in one area for easy removal later.

STEP 7: Place chicken crisp skin side up on top of hot steaming ragout.

STEP 8: Place in oven and cook for at 1 hour or until chicken reaches 160° degrees – okay to let cook longer as flavours will continue to develop and chicken will become more tender as it braises in ragout.

STEP 9: Serve in cooking vessel / can be spooned over pasta / soft goat cheese polenta or simply eaten on its own.

Wine Pairings

White Wines 

  • Chateau des Charmes Barrel Fermented Chardonnay, 2017 – Ontario
  •  Malivoire Chardonnay, 2018 – Ontario

Red Wines

  • Henry of Pelham Pinot Noir, 2019 – Ontario
  • Malivoire Gamay, 2018 – Ontario


We look forward to seeing you all soon!

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