Mary berry chicken in white wine sauce

I. Introduction

Mary Berry is a respected name in British cooking and has inspired home cooks with her easy and tasty recipes for many years. She always used good ingredients and classic cooking methods, making several of her dishes well-known, like her Chicken in White Wine Sauce. This cozy dish gives a feeling of home cooking, making it great for family meals or special events. In this article, we will look at the history of the dish, its nutrition facts, and even a vegan version.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry focuses on using high-quality ingredients in her recipes, including fresh fruits and vegetables, free-range chicken, and good white wine. Chicken in white wine sauce has its origins in classic French cooking, especially in dishes like Coq au Vin, which has been around for many years. The way of cooking chicken in wine shows the French love for using wine to boost flavors. Mary Berry’s version honors this tradition while adding her unique touch, like using cream for richness and herbs for extra flavor.

Mary Berry’s Cookbooks available at Mary Berry’s Official Website

III. Notices on Ingredients & Equipment

Ingredients:

Chicken: 4 boneless, skinless chicken breasts (preferably free-range)
White Wine: 1 cup (dry white wine like Sauvignon Blanc)
Chicken Stock: 1 cup (homemade or high-quality store-bought)
Cream: 1/2 cup (double cream for richness)
Garlic: 2 cloves, minced
Onion: 1 medium, finely chopped
Mushrooms: 1 cup, sliced (use button or cremini)
Thyme: 1 tsp dried or a few sprigs fresh
Butter: 2 tbsp
Olive Oil: 1 tbsp
Seasoning: Salt and pepper to taste

Equipment:

Large skillet or frying pan
Wooden spoon
Measuring cups and spoons
Knife and cutting board

IV. Recipe Instructions

Prepare the Chicken: First of all, Season chicken breasts with salt and pepper. After this, Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Next Add the chicken and cook until golden brown on both sides, approximately 5-6 minutes per side. Remove from the skillet and set aside.

Sauté the Vegetables: In the same skillet, melt the remaining butter, then add the chopped onions and minced garlic, sautéing them for about 3-4 minutes until the onions become translucent, before adding the sliced mushrooms and cooking until they’re softened.

Deglaze and Simmer: Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Allow the wine to simmer for about 2-3 minutes until slightly reduced. Stir in the chicken stock and thyme. Return the chicken to the skillet, cover, and simmer for approximately 15-20 minutes until the chicken is cooked through.

Add Cream and Serve: Once the chicken is cooked, remove it from the skillet again. After this, Stir in the cream and allow the sauce to thicken slightly. Return the chicken to the skillet, coat it with the sauce, and serve hot.

V. Flavor & Nutritional Information

The dish presents a rich flavor profile, with the cream adding a smooth texture and the white wine contributing acidity that balances the richness. The earthy notes from the mushrooms and the aromatic herbs enhance the overall experience.

Nutritional Information (per serving):

Calories: 450
Protein: 35g
Fat: 28g
Carbohydrates: 10g
Fiber: 1g

VI. Tips for a Perfect Chicken in White Wine Sauce

Troubleshooting Watery Sauce: To avoid a watery sauce, ensure the wine is reduced adequately before adding the stock.
Enhancing Flavor: Use aged cheddar for a richer flavor or add a breadcrumb topping before serving for a delightful crunch.
Variations: Experiment with different cheeses, herbs, or spices to customize the dish.