How to Make Mary Berry Chicken Provencal

Name: Mary Berry's Chicken Provençal
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: French
Ingredients: 8 bone-in chicken thighs; 2 tbsp olive oil; 1 large onion, finely sliced; 3 garlic cloves, crushed; 2 red peppers, deseeded and sliced; 400g can chopped tomatoes; 200ml white wine; 200ml chicken stock; 1 tbsp tomato purée; 1 tsp sugar; Salt and freshly ground black pepper; A handful of fresh basil leaves, torn

Dive into the rustic charm of the French countryside with Mary Berry's Chicken Provencal, a dish that embodies the essence of Provencal cooking with its rich flavors and hearty ingredients. This classic recipe, straight from Mary Berry's culinary repertoire, is perfect for those seeking a taste of Southern France from the comfort of their home.

Brief Description of the Recipe Mary Berry's Chicken Provencal is a one-pot wonder, combining succulent chicken thighs with the vibrant tastes of tomatoes, garlic, and herbs. It's a recipe that promises to transport you to the lavender fields and sunny landscapes of Provence with every bite.

Cultural or Historical Context Chicken Provencal, or Poulet à la Provençale, is deeply rooted in the culinary traditions of Provence, France. This region is celebrated for its use of fresh, local ingredients like olives, tomatoes, and a variety of herbs, which all play a starring role in this dish. Mary Berry brings her own twist to this classic, showcasing her signature approach to simplifying gourmet cooking for home chefs.

Ingredients List

6 large skinless chicken thighs, bone-in
Plain flour and paprika for seasoning
Olive oil for frying
1 large onion and 1 large red pepper, both finely chopped
Garlic cloves, crushed
Tomato purée and sun-blushed tomatoes
White wine, chicken stock, and pouring double cream
Baby spinach and grated Parmesan cheese

Preparation Instructions

Start by coating the chicken thighs in a mixture of flour, paprika, salt, and pepper.
Fry the chicken in olive oil until browned and set aside.
Sauté onions and peppers, then add garlic, tomato purée, and sun-blushed tomatoes.
Deglaze the pan with white wine and chicken stock before returning the chicken to the pan.
Simmer until the chicken is tender, then stir in double cream and spinach.
Finish with a sprinkle of Parmesan cheese and serve hot.

Storage and Reheating Mary Berry's Chicken Provencal can be stored in the refrigerator for up to three days. Reheat gently on the stove or in the oven, adding a little extra stock or water if needed to keep it moist.

Nutritional Information This dish is rich in protein from the chicken, with a moderate amount of fat from the olive oil and cream. The vegetables add fiber and vitamins, making it a balanced dish. For specific nutritional values, consider the quantities of each ingredient used.

Frequently Asked Questions (FAQ)

Can I use chicken breast instead? Yes, chicken breasts can be substituted for thighs, but adjust cooking times accordingly to avoid drying out the meat.
Is there a dairy-free alternative to cream? Coconut milk or a dairy-free cream alternative can be used for those avoiding dairy.
Can this recipe be made ahead of time? Absolutely, it even tastes better the next day as the flavors have more time to meld together.

Mary Berry's approach to this Provençal classic is not just about bringing a piece of French cuisine into your kitchen; it's about sharing the joy of cooking simple, flavorful meals that gather people around the table. For those eager to dive deeper into Mary Berry's recipes and her take on Chicken Provencal, her books and television series are a treasure trove of culinary inspiration.

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