This Mary Berry Chicken Provençal Recipe is a rustic and aromatic recipe, which uses Herbes de Provence and black olives. It’s a one-pot wonder, ready in about 1 hour.
Mary Berry Chicken Provençal Recipe Ingredients
- 2 tbsp Olive Oil
- 8 bone-in, skin-on chicken thighs
- 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 1 red bell pepper, deseeded and sliced
- 1 orange or yellow bell pepper, deseeded and sliced
- 2 tbsp all-purpose flour
- ½ cup (125ml) dry white wine
- 1 (14 oz / 400g) can chopped tomatoes
- 1 cup (250ml) chicken stock
- 1 tbsp tomato paste (purée)
- 2 tsp Herbes de Provence (or mixed dried herbs)
- ½ cup (75g) pitted black olives (Niçoise or Kalamata are best)
- Salt and freshly ground black pepper
- Fresh basil or parsley, chopped (for garnish)
How To Make Mary Berry Chicken Provençal Recipe
- Brown the Chicken: Preheat your oven to 350°F (180°C / 160°C Fan). Heat the olive oil in a large, ovenproof casserole dish or deep skillet over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the hot oil and fry for 5-8 minutes until the skin is deep golden and crispy. Flip and cook for 2 minutes on the other side. Remove the chicken to a plate.
- Sauté the Vegetables: Add the sliced onion and peppers to the fat remaining in the pan. Cook gently for 5-7 minutes until softened. Add the crushed garlic and cook for 1 minute more.
- Thicken and Deglaze: Sprinkle the flour over the vegetables and stir well for 1 minute. Pour in the white wine, stirring constantly to scrape up the flavorful browned bits from the bottom of the pan. Let it bubble and reduce slightly.
- Build the Sauce: Stir in the chopped tomatoes, chicken stock, tomato paste, and Herbes de Provence. Bring the sauce to a simmer. Season with salt and pepper.
- Assemble and Cook: Return the browned chicken thighs to the pan, placing them skin-side up on top of the sauce (try to keep the skin above the liquid so it stays crispy).
- Bake: Cover the dish with a lid (or foil) and bake in the preheated oven for 30 minutes. Remove the lid, stir in the black olives, and bake uncovered for another 15-20 minutes, until the chicken is tender and the sauce has thickened.
- Serve: Skim off any excess oil from the surface if needed. Garnish with fresh basil or parsley and serve hot.
Recipe Tips
- What are Herbes de Provence? This is a classic spice blend from the south of France. It typically contains savory, thyme, rosemary, basil, and sometimes lavender. It gives the dish its signature “Provençal” flavor. If you don’t have it, dried thyme and rosemary work well.
- Can I make this on the stovetop? Yes. Instead of transferring it to the oven, you can simulate the cooking process by covering the pan and simmering gently on the stove for 45-50 minutes. The skin won’t be quite as crisp, but the meat will be very tender.
- Wine substitution: If you prefer not to cook with alcohol, simply replace the white wine with an extra ½ cup of chicken stock and a teaspoon of lemon juice or white wine vinegar to provide the necessary acidity.
- Using boneless chicken: You can use boneless, skinless chicken thighs or breasts. If using breasts, reduce the cooking time to 25-30 minutes total to prevent them from drying out.
What To Serve With Chicken Provençal
This dish hails from the south of France and pairs beautifully with Mediterranean sides.
- Crusty French Baguette (essential for the sauce)
- Buttered baby potatoes or mashed potatoes
- Ratatouille
- Steamed green beans
- Rice pilaf
How To Store Chicken Provençal
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This casserole freezes very well. Let it cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in a 350°F oven for 20 minutes or on the stovetop over medium heat until piping hot.
Mary Berry Chicken Provençal Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~490 kcal
- Total Fat: 28g
- Saturated Fat: 7g
- Cholesterol: 145mg
- Sodium: 720mg
- Total Carbohydrate: 16g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 36g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What makes a dish “Provençal”?
In culinary terms, “à la Provençale” generally means a dish prepared with garlic, tomatoes, and olive oil, often accompanied by olives and herbs typical of the Provence region in France.
Can I use green olives?
Traditional recipes usually call for black olives (especially Niçoise), but green olives will work if that is your preference. They will add a sharper, brinier flavor.
Can I add other vegetables?
Yes. Zucchini (courgette) or eggplant (aubergine) are common additions. Sauté chunks of them with the peppers in step 2.
Try More Recipes:
- Mary Berry Chicken Marinade Recipe
- Mary Berry Slow Cooker Chicken Casserole Recipe
- Mary Berry Chicken Cacciatore Recipe
Mary Berry Chicken Provençal Recipe
Description
A sunny, rustic French chicken stew with crispy thighs braised in a rich tomato, white wine, and pepper sauce, finished with black olives and herbs.
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Brown seasoned chicken in oil until skin is crispy. Remove.
- Sauté onion and peppers until soft. Add garlic.
- Stir in flour, then deglaze with wine.
- Add tomatoes, stock, paste, and herbs. Bring to a simmer.
- Return chicken to pan (skin up). Cover and bake for 30 minutes.
- Uncover, add olives, and bake 15-20 minutes more.
- Garnish with basil and serve.
Notes
- Keep the skin exposed during the final bake to ensure it stays crispy.
- Use good quality black olives for the best flavor.
- Serve with crusty bread to soak up the tomato-wine juices.
Mary Berry Chicken Provençal Recipe
