Mary Berry Chicken Provencal

I’ll be honest — I used to think “Provençal” just meant fancy French for tomato chicken. Turns out, it’s more than that. It’s the kind of dish that somehow feels sun-soaked even when you’re cooking it on a grey Tuesday in November with a glass of white wine and socks pulled halfway up your calves.

The first time I made this, I didn’t have vermouth, so I chucked in some cheap white wine I found at the back of the fridge. Still tasted amazing. That’s the thing about this recipe — it feels like it requires effort, but it really doesn’t. If you can coat chicken in flour, throw garlic in a pan, and not burn it (been there), you can absolutely make this. It’s a no-fuss, loads-of-flavour sort of dish. Very Mary. Very comforting.

Why You’ll Love It

• Big flavours, low fuss. Garlic, lemon, herbs — everything tastes like it’s been slow-roasted by someone who knows what they’re doing (you).
• Looks fancy. One of those recipes that feels impressive even though it’s basically “bung it in the oven.”
• You don’t need vermouth. I mean, it’s great if you’ve got it, but wine, stock, or even a bit of cider will do.
• Crowd-pleaser. You could serve this to your picky aunt or your hungriest mate, and both will rave.
• Leftovers = happiness. Better the next day. Great cold, too — I’ve eaten it straight from the fridge.
• Minimal mess. One baking dish. One frying pan. Done.

Ingredients

• 6 skinless, bone-in chicken thighs
• 2 tablespoons plain flour
• 2 teaspoons paprika
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 2 tablespoons herbes de Provence
• 1 lemon, cut into quarters
• 8–10 garlic cloves, peeled (don’t chop!)
• 4–6 shallots, halved
• 1/3 cup dry vermouth (or white wine, stock — whatever’s around)
• A few sprigs fresh thyme

How to Make It

Get the chicken coated and ready:

Toss your chicken thighs with the flour, paprika, salt, and pepper. Use your hands — it’s messier but works better. Should feel like a light dusting, not a batter.

Brown those beauties:

Heat a large frying pan with the oil. Sear the chicken pieces for about 4 minutes on each side. You want a golden crust — it makes all the difference later. Don’t crowd the pan or they’ll steam. Been there.

Soften the shallots and build the base:

In the same pan (don’t clean it!), toss in the shallots. Let them soften a bit, then add the garlic. Stir for another minute. You should start to smell the good stuff.

Deglaze like a pro (or pretend to be one):

Pour in the vermouth. Use a wooden spoon to scrape up any tasty brown bits stuck to the pan — that’s flavour right there. Let it bubble for a minute or two.

Bring it all together:

Add the herbes de Provence to the sauce, then pour everything into a baking dish over the chicken. Tuck the garlic cloves, lemon wedges, and shallots all around the meat. It’ll look a bit chaotic — perfect.

Bake, then finish uncovered:

Cover the dish tightly with foil and bake at 200°C (or 400°F) for about 45 minutes. Then remove the foil and roast uncovered for 15 minutes so the top crisps up slightly.

Serve it how you like:

I usually scatter over a bit of thyme, maybe crack more pepper on top. Eat with crusty bread, buttery mash, pasta, or just a fork and a smug grin.

Common Mistakes and How to Dodge Them

Why is my chicken bland?
Don’t skip seasoning the flour. Salt, pepper, paprika — that’s your flavour base.

My sauce is too watery!
Didn’t coat the chicken well enough? Or maybe your oven runs cool. Either way, give it an extra 10 mins uncovered to thicken things up.

My garlic turned bitter.
That means it overcooked. Add it after the shallots have softened and keep the heat medium.

Forgot the thyme at the end.
Happens to the best of us. It’s a bonus, not a deal-breaker.

Storage and Reheating

Fridge:
Pop leftovers in a container and keep in the fridge up to 3 days.

Freezer:
Yes, absolutely — just freeze it with the sauce in a sealed container. Thaw overnight before reheating.

Reheat in the oven:
Covered with foil at 180°C (350°F) for 15–20 minutes.

Reheat on the stove:
Low heat in a pan with a splash of water or stock — stir gently.

Microwave:
Cover loosely and go in 90-second bursts. Add a spoon of water to keep it from drying out.

Frequently Asked Questions

Do I have to use vermouth?
Nope. White wine or even chicken broth will do. Just avoid anything too sweet.

Can I make this with boneless chicken?
Sure, but check earlier for doneness — boneless cooks quicker and dries out faster.

Is the lemon too much?
Only if you squeeze it in. Just tuck the quarters around the chicken and let them roast gently.

Can I prep this ahead of time?
Yes! Brown everything, assemble the dish, then pop it in the fridge and bake when you’re ready.

Nutrition Facts (Per Serving):

• Calories: 580
• Fat: 35g
• Saturated fat: 8g
• Carbohydrates: 33g
• Fiber: 4g
• Sugar: 7g
• Protein: 29g
• Sodium: 689mg

Try More Mary Berry Recipes:

• Mary Berry Lyonnaise Potatoes
• Mary Berry Cheese Leek And Potato Pie
• Mary Berry Pork And Apple Casserole