Mary Berry Chicken Provencal

This easy Chicken Provençal by Mary Berry is a delicious one-pan meal that’s both quick and nutritious. Packed with juicy chicken, vibrant cherry tomatoes, and aromatic garlic, it’s a flexible dish that can be served over rice, polenta, or mashed potatoes. Enjoy the delightful flavors of the Mediterranean in every bite!

Ingredients Needed

• 8 bone-in skin-on chicken thighs
• 2 teaspoons (10g) kosher salt
• 1 teaspoon (5g) freshly cracked black pepper
• 2 tablespoons (30ml) extra-virgin olive oil
• 3-4 sprigs fresh thyme or 1 tablespoon dried thyme
• 12 cloves garlic, peeled
• 6 medium shallots, peeled and halved
• 2 pints (1.2L) cherry tomatoes
• ½ cup (75g) halved and pitted dates
• 1 cup (150g) green olives, pitted
• 1 cup (240ml) dry white wine (such as Sauvignon Blanc)
• 4 cups (600g) cooked rice, for serving (optional)
• 4 cups (600g) cooked polenta, for serving (optional)
• 4 cups (600g) mashed potatoes, for serving (optional)
• Crusty bread, for serving (optional)

How To Make Chicken Provencal

1. Preheat Oven: Preheat the oven to 400°F (200°C) with a rack in the lower third.
2. Season Chicken: Season the chicken all over with salt and pepper.
3. Brown Chicken: Heat the oil in a large ovenproof pan over medium-high heat. Once glistening, add the chicken, skin side down, and cook undisturbed for 4-5 minutes until golden brown.
4. Add Ingredients: Flip the chicken and arrange the thyme, garlic, shallots, tomatoes, dates, and olives around it.
5. Simmer and Bake: Pour in the wine and bring to a simmer. Cover and transfer to the oven. Cook until the chicken registers 165°F (75°C) on an instant-read thermometer, about 60 minutes.
6. Serve: Serve over rice, polenta, or mashed potatoes with crusty bread on the side, if using.

Recipe Tips

• Sear the Chicken: Make sure to brown the chicken skin-side down for extra flavor and a crispy texture. Don’t rush this step; it should take about 4-5 minutes until golden brown.
• Adjust Wine to Taste: If you’re not a fan of white wine, you can substitute it with chicken broth for a milder flavor, but the wine adds depth to the dish.
• Let It Rest: After cooking, let the chicken rest for 5-10 minutes before serving. This helps the juices redistribute, keeping the meat moist.
• Experiment with Veggies: Feel free to add more vegetables like bell peppers or zucchini for extra color and nutrition. Just ensure they are cut to a similar size for even cooking.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken Provençal cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: If you want to freeze it, let it cool to room temperature and then place it in an airtight container or freezer bag. Chicken Provençal can be frozen for up to 3 months. Thaw it in the fridge overnight before warming it.
• Reheat: Preheat the oven to 350°F (175°C). Place the leftover Chicken Provençal in an oven-safe dish, cover it with aluminum foil, and heat for about 20-25 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving (approx. 1/4 of the recipe)

• Calories: 337
• Total Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 169mg
• Sodium: 846mg
• Potassium: 711mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 34g

Try More Mary Berry Recipes:

• Mary Berry Quinoa Salad
• Mary Berry Cinder Toffee Recipe
• Mary Berry Blondies Recipe
• Mary Berry Apple Strudel