Chicken provencal recipe mary berry
I. Introduction
Mary Berry is a famous name in British cooking. She is known for her simple recipes and for being a judge on “The Great British Bake Off.” Her impact has changed how many home cooks make classic British meals.
One of her favorite dishes is Chicken Provençal, a cozy meal that shows the heart of French cooking. This recipe celebrates the tasty flavors of the Mediterranean and emphasizes using good ingredients. This guide will look into the history of Chicken Provençal, share nutritional facts, and even discuss a vegan version.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry highlights the importance of using the best ingredients because she believes great meals start with what you choose to use. Her Chicken Provençal recipe shows this belief by including fresh herbs, ripe tomatoes, and tender chicken, which are all essential in traditional French cooking.
Historical Context: Chicken Provençal comes from the Provence region of France, famous for its sunny weather and lively food traditions. This dish usually includes chicken cooked with tomatoes, olives, garlic, and herbs. Over time, it has changed, with different versions showing up in homes and restaurants. Food historians say that the mix of local ingredients and flavors shows how Provençal people live, focusing on fresh, simple food.
Mary Berry’s version of the dish follows traditional methods but adds her own special twist. She uses particular herbs and cooking techniques that bring out the dish’s flavors. Her recipes mix old-fashioned ways with modern cooking styles.
III. Notices on Ingredients & Equipment
Ingredients:
- Chicken thighs (bone-in, skin-on): 4 pieces
- Olive oil: 2 tablespoons
- Garlic cloves: 4, minced
- Red onion: 1 large, sliced
- Bell peppers: Two (1 red, 1 yellow), sliced
- Cherry tomatoes: 300g, halved
- Black olives: 100g, pitted and sliced
- Fresh thyme: 1 tablespoon, chopped
- Fresh basil: 1 tablespoon, chopped
- Salt and pepper: to taste
- White wine: 150ml (optional)
- Chicken stock: 250ml
Kitchen Equipment:
- Large skillet or sauté pan
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
- Serving dish
IV. Recipe Instruction
Prepare the Chicken: First of all, Season the chicken thighs with salt and pepper.
