Mary Berry’s Chicken Provencal is a tantalizing blend of crispy-skinned chicken, aromatic herbs, and zesty citrus. with skinless chicken thighs coated in flour, paprika, salt, and pepper. Cook in oil with herbes de Provence, lemon, garlic, shallots, and dry vermouth. In just 90 minutes, serve 6.
Try More Mary Berry Recipes:
- Mary Berry Lyonnaise Potatoes
- Mary Berry Cheese Leek And Potato Pie
- Mary Berry Pork And Apple Casserole
🧡 The Allure Of This Mouth-Watering Chicken Provencal Recipe:
- Simplicity: Effortless preparation with basic ingredients for a delicious and hearty dish.
- Flavorful Blend: Infused with herbes de Provence, thyme, and a splash of vermouth for rich taste.
- Versatile Choices: Adaptable with various chicken cuts, providing flexibility for personal preferences.
- Time-Efficient: Ready in just 90 minutes, offering a quick and satisfying culinary experience.
❓ What Is Mary Berry Chicken Provencal Recipe?
Mary Berry Chicken Provencal is a flavorful dish crafted with skinless chicken thighs, coated in a blend of flour, paprika, and herbes de Provence. Known for its succulent texture and aromatic taste, this dish features the zesty kick of lemon, the richness of garlic, and the sweet depth of shallots.
🍗 Mary Berry Chicken Provencal Ingredients
- 6 large skinless chicken thighs, bone-in (you can also use chicken legs or breasts if you prefer)
- 2 tablespoons of plain flour
- 2 teaspoons of paprika
- Salt and pepper to taste
- 3 tablespoons of olive or sunflower oil
- 2 tablespoons of herbes de Provence
- 1 lemon, quartered
- 8 to 10 cloves of garlic, peeled
- 4 to 6 medium-sized shallots, peeled and halved
- 1/3 cup of dry vermouth (you can also use white wine or chicken stock if you don’t have vermouth)
- 4 sprigs of thyme, for serving
🍲 How To make Mary Berry Chicken Provencal
- Preheat the oven and season the chicken
- Warm up the oven to 200 degrees C (400 degrees F). Place the chicken pieces in a big bowl and coat them well with the flour, paprika, salt, and pepper.
- The chicken should be browned and then put in a baking dish.
- Put the oil in a big pan and heat it over high heat. Put in the chicken pieces and cook for four minutes on each side, until they are golden and crispy. Place the chicken in a big baking dish and sprinkle with the Provence herbs.
- Put the vegetables in the sauce after you make it.
- The onion and red pepper should be cooked in the same pan over medium heat for about 5 minutes, until they are soft. After you add the garlic, cook for one more minute. Add the sun-blushed tomatoes, tomato paste, vermouth (or wine or stock), salt, and pepper. When the sauce is hot, pour it over the chicken in the baking dish. The garlic cloves, shallots, and lemon pieces should be placed around the chicken.
- Preheat the oven to 400°F.
- To cook, put the baking dish in the oven and cover it with foil. It will be done when the chicken is fully cooked and soft. Take off the foil and roast for another 15 minutes.
- Add some fresh thyme leaves to the chicken provencal and serve it hot with any side food you like. This dish goes well with baked potatoes, rice, pasta, bread, salad, or pasta.
💭 Recipe Tips
- Ensure chicken skin is adequately crisped by using a hot oven and avoiding overcrowding.
- Maintain balance in seasoning; adjust salt, pepper, and herbes de Provence to personal taste.
- Use dry vermouth for authentic flavor; substitutes like white wine may alter the dish’s character.
- Control thickness by monitoring flour coating; excess may lead to a heavy, doughy texture.
- Preserve garlic’s delicate taste by preventing overcooking; add it later in the process to avoid bitterness.
What To Serve With Chicken Provencal?
To complement Chicken Provencal, consider serving it with light and simple sides options include crusty French bread or baguette for soaking up the sauce, a fresh green salad with a vinaigrette dressing, steamed or roasted vegetables like green beans or asparagus.
🎚 How To Store Leftovers Chicken Provencal?
- In The Fridge. Refrigerate Leftovers Chicken Provencal in an airtight container for up to 3 days, preserving flavors and freshness.
- In The Freezer. Store in a freezer-safe container Leftovers Chicken Provencal ensuring proper sealing, for up to 3 months.
🥵 How To Reheat Leftovers Chicken Provencal?
- In The Oven. Cover Leftovers Chicken Provencal with foil and heat it again at 350°F for 15 to 20 minutes this will keep the liquid in.
- On The Stovetop. Add a little broth to a pan set over medium-low to Leftovers Chicken Provencal heat to keep it from getting too dry stir every so often heat for up 10 minutes.
- In The Microwave. Short breaks (one to two minutes) will help you stay dry. For better effects, sprinkle water on top and cover.
FAQs
Should I Marinate The Chicken Before Cooking?
Yes, marinating chicken before cooking can enhance its flavor and tenderness. Marinating chicken in a mixture of oil, acid (like vinegar or citrus juice), and seasonings for at least 30 minutes, or ideally several hours, can help tenderize the meat and infuse it with flavor.
Can I Make Chicken Provencal In A Slow Cooker?
Yes, you can make Chicken Provencal in a slow cooker for a convenient and flavorful meal. Simply combine the chicken with tomatoes, olives, garlic, and herbs in the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
Can I Add Vegetables To Chicken Provencal?
Yes, you can add vegetables such as tomatoes, bell peppers, and onions to Chicken Provencal for added flavor and nutrition. These vegetables complement the dish’s Mediterranean flavors and contribute to a well-rounded meal.
How Do You Know When The Chicken Is Cooked Through?
You can tell when the chicken is cooked through by using a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C) or by cutting into the thickest part of the meat to check that it’s no longer pink and the juices run clear.
Try More Mary Berry Recipes:
Mary Berry Chicken Provencal Nutrition Facts
Amount Per Serving
- Calories: 580
- Fat: 35 grams
- Saturated fat: 8 grams
- Carbohydrate: 33 grams
- Fiber: 4 grams
- Sugar: 7 grams
- Protein: 29 grams
- Sodium: 689 milligrams
- Trans fat: 0 grams
- Unsaturated fat: 24 grams
Mary Berry Chicken Provencal
Description
Mary Berry’s Chicken Provencal is a tantalizing blend of crispy-skinned chicken, aromatic herbs, and zesty citrus. with skinless chicken thighs coated in flour, paprika, salt, and pepper. Cook in oil with herbes de Provence, lemon, garlic, shallots, and dry vermouth. In just 90 minutes, serve 6.
Ingredients
Instructions
- Preheat the oven and season the chicken
- Warm up the oven to 200 degrees C (400 degrees F). Place the chicken pieces in a big bowl and coat them well with the flour, paprika, salt, and pepper.
- The chicken should be browned and then put in a baking dish.
- Put the oil in a big pan and heat it over high heat. Put in the chicken pieces and cook for four minutes on each side, until they are golden and crispy. Place the chicken in a big baking dish and sprinkle with the Provence herbs.
- Put the vegetables in the sauce after you make it.
- The onion and red pepper should be cooked in the same pan over medium heat for about 5 minutes, until they are soft. After you add the garlic, cook for one more minute.
- Add the sun-blushed tomatoes, tomato paste, vermouth (or wine or stock), salt, and pepper. When the sauce is hot, pour it over the chicken in the baking dish. The garlic cloves, shallots, and lemon pieces should be placed around the chicken.
- Preheat the oven to 400°F.
- To cook, put the baking dish in the oven and cover it with foil. It will be done when the chicken is fully cooked and soft. Take off the foil and roast for another 15 minutes.
- Add some fresh thyme leaves to the chicken provencal and serve it hot with any side food you like. This dish goes well with baked potatoes, rice, pasta, bread, salad, or pasta.
Notes
- Ensure chicken skin is adequately crisped by using a hot oven and avoiding overcrowding.
Maintain balance in seasoning; adjust salt, pepper, and herbes de Provence to personal taste.
Use dry vermouth for authentic flavor; substitutes like white wine may alter the dish’s character.
Control thickness by monitoring flour coating; excess may lead to a heavy, doughy texture.
Preserve garlic’s delicate taste by preventing overcooking; add it later in the process to avoid bitterness.