chicken provencal recipe mary berry

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.

Sear the Chicken:In the same skillet, sauté the garlic, onion, and bell peppers for about 5 minutes until they are softened. And sear until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes.

Sauté the Vegetables: Remove the chicken and set aside. In the same skillet, sauté the garlic, onion, and bell peppers for about aprproximately minutes until they are softened.

Add Tomatoes and Olives: Stir in the cherry tomatoes, olives, thyme, and basil. Cook for another 3-4 minutes until the tomatoes start to soften.

Combine and Cook: Return the chicken to the skillet, pour in the white wine (if using) and chicken stock. Bring to a simmer, cover, and cook for 25-30 minutes until the chicken is cooked through.

Serve: After removing from heat, let the dish rest for a few minutes before serving, and garnish with additional fresh herbs if desired.

V. Flavor Profile & Nutritional Information

Chicken Provençal is characterized by its robust Mediterranean flavors, highlighted by the savory notes of garlic, the sweetness of tomatoes, and the brininess of olives. The fresh herbs contribute a fragrant aroma that elevates the dish.

Nutritional Information (per serving):

• Calories: 350
• Fat: 20g
• Protein: 30g
• Carbohydrates: 12g
• Fiber: 3g
• Sodium: 500mg

Note: Please keep in mind that the nutritional values can change depending on the ingredients you use.

VI. Tips for a Perfect Chicken Provençal

• Avoid Watery Sauce: Ensure the chicken is well-seared before adding liquids to prevent excess moisture.
• Enhance Flavor: Use aged cheddar for a richer taste or top with breadcrumbs for added texture.
• Add Variations: Experiment with different herbs or spices, such as rosemary or paprika, for a unique twist.

VII. Alternative (Vegan and Non-Vegan)

Vegan Adaptation:

• Replace chicken with firm tofu or chickpeas.
• Use vegetable broth instead of chicken stock.
• Follow the same cooking instructions, adjusting cooking times for tofu.

VIII. Recipe Variations & Serving Suggestions

• Serve this Chicken Provençal with fresh bread to soak up the sauce.
• Pair with a side of fluffy rice or polenta for a comforting meal.
• For a refreshing twist, serve with a simple green salad.

IX. Storage & Reheating Instructions

• Storage: Keep leftovers in a sealed container in the fridge for up to approximately 3 days.
• Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of broth if needed to revive the sauce.

X. Frequently Asked Questions (FAQ)

Q: Can I use boneless chicken? A: Yes, just adjust the cooking time as boneless chicken cooks faster.

Q: What can I substitute for olives? A: You can omit them or use capers for a similar briny flavor.

Q: Is it possible to make this Chicken Provençal dish in advance? A: Yes, you can prepare it a day ahead and reheat it before serving.

XI. Conclusion & Call to Action

Mary Berry’s Chicken Provençal is not only delicious but also versatile, making it a perfect dish for any occasion. We’d love to hear about your experience making this recipe! Let us know how it turns out, and feel free to explore other recipes available on our website.

XII. Additional Resource

• Visit Mary Berry’s official website for more recipes and cookbooks.
• Check out Culinary Hill for additional cooking tips and insights.