Mary berry hunters chicken
I. Introduction:
Mary Berry is a famous name in British cooking and has inspired many people to cook at home with her easy and comforting recipes. She has written over 70 books, such as Mary Berry Cooks and Mary Berry’s Baking Bible, and is well-known for her love of baking and cooking. As a judge on the popular show The Great British Bake Off, Mary has spent more than 40 years teaching people how to cook. She studied at Cordon Bleu in Paris and published her first cookbook in 1966. Her achievements include winning a special award from the Guild of Food Writers in 2009 and being named a CBE in the Queen’s Birthday Honours in 2012. This recipe for Hunter’s Chicken shows her focus on good ingredients and traditional cooking, while also making classic dishes fit modern tastes. It includes details about the dish’s history, nutritional facts, and a vegan option.
II. Mary Berry’s Unique Approach & Historical Context:
Mary Berry highlights the importance of using great ingredients, which makes her dishes stand out. Hunter’s Chicken, also called “Chicken Chasseur,” comes from French cooking and has changed over time. This dish usually includes chicken cooked in a tasty sauce with mushrooms and herbs. Mary’s recipe keeps this tradition while adding her own twist, including fresh herbs and a bit of cream for extra flavor. The changes in Hunter’s Chicken show how classic recipes can adapt, making them enjoyable in many different cultures and tastes.
III. Notices on Ingredients & Equipment:
Ingredients:
- 4 chicken thighs, skin-on and bone-in
- 4 slices of smoked bacon, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 200g mushrooms, sliced
- 400g chopped tomatoes (canned)
- 150ml chicken stock (recommended: homemade or a high-quality brand)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 150ml double cream
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment:
- Large frying pan or skillet
- Wooden spoon
- Measuring cups and spoons
- Chopping board and knife
- Serving dish
IV. Recipe Instructions:
Prepare the Chicken: Season the chicken thighs with salt and pepper, then in a large frying pan, cook the chopped bacon over medium heat until crispy, removing it to set aside once done.
Cook the Chicken: In the same pan, add the chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown, then turn them over and cook for an additional 5 minutes.
Sauté: After this, Add the chopped onion and garlic to the pan. Cook until softened, about 3 minutes.
Add Mushrooms: Add the sliced mushrooms and cook for an additional 3-4 minutes until they start to soften.
