This Mary Berry Chicken Valencia Recipe is a tangy and fruity recipe, which is made with fresh orange juice and crispy bacon. It’s a sunny Mediterranean-style dish, ready in about 1 hour 15 minutes.
Mary Berry Chicken Valencia Ingredients
- 1 tbsp Sunflower Oil
- 8 bone-in, skin-on chicken thighs (or 4 quarters)
- 6 oz (175g) smoked bacon, chopped into lardons
- 1 large Onion, chopped
- 1 clove Garlic, crushed
- 1 tbsp All-Purpose Flour
- 1 (14 oz / 400g) can Chopped Tomatoes
- ½ cup (125ml) dry White Wine
- ½ cup (125ml) Chicken Stock
- Juice and Zest of 1 large Orange
- 1 tsp Light Muscovado Sugar (or brown sugar)
- 1 tsp Dried Thyme (or 1 tbsp fresh)
- Salt and freshly ground Black Pepper
- Fresh Parsley, chopped (for garnish)
- Orange slices (for garnish)
How To Make Mary Berry Chicken Valencia Recipe
- Brown the Chicken: Preheat the oven to 325°F (160°C / 140°C Fan). Heat the oil in a large, ovenproof casserole dish or deep skillet over high heat. Season the chicken thighs with salt and pepper. Brown them quickly on both sides until the skin is golden and crisp. Remove the chicken and set aside on a plate.
- Cook Bacon and Aromatics: Add the bacon lardons to the pan and fry for 3-4 minutes until crisp. Add the chopped onion and cook for another 5 minutes until softened. Stir in the crushed garlic and cook for 30 seconds.
- Thicken the Base: Sprinkle the flour over the bacon and onion mixture. Stir well and cook for 1 minute to cook out the raw flour taste.
- Add Liquids and Flavors: Pour in the white wine, chicken stock, and the can of chopped tomatoes. Stir to scrape up any browned bits from the bottom of the pan. Add the orange juice, orange zest, sugar, and thyme. Bring the sauce to a boil, stirring until it thickens slightly.
- Assemble the Dish: Return the browned chicken pieces (and any resting juices) to the pan. Press them down so they are mostly submerged in the sauce, but keep the skin exposed if you want it to stay relatively crisp.
- Bake: Cover the casserole dish with a lid. Transfer to the preheated oven and bake for 50-60 minutes, or until the chicken is tender and cooked through.
- Serve: Taste the sauce and adjust the seasoning with salt and pepper if needed. Garnish with fresh parsley and slices of fresh orange. Serve hot.
Recipe Tips
- The “Valencia” flavor: The combination of orange and tomato is what makes this dish “Valencia” style. Use a fresh orange for the best zest flavor. Don’t skip the sugar, as it balances the acidity of both the tomatoes and the orange juice.
- Crispy Skin: If you prefer crispy skin, remove the lid from the casserole dish for the last 15-20 minutes of cooking time in the oven.
- Can I make this on the stovetop? Yes. After step 5, simply cover the pan, reduce the heat to low, and simmer gently for 45-50 minutes. Stir occasionally to prevent sticking.
- Chicken choice: Bone-in chicken adds much more flavor to the sauce than boneless breasts. If you must use breasts, reduce the cooking time to 25-30 minutes to prevent dryness.
What To Serve With Chicken Valencia
This fruity, savory sauce pairs beautifully with simple carbs that won’t compete with the orange flavor.
- Steamed White Rice or Pilaf
- Buttered New Potatoes
- Steamed Green Beans or Snow Peas
- A green salad with vinaigrette
How To Store Chicken Valencia
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The orange flavor tends to mellow and integrate even better the next day.
- Freeze: This dish freezes very well. Allow it to cool completely, then freeze in a sealed container for up to 3 months. Thaw in the fridge overnight.
- Reheat: Reheat gently in a saucepan over medium heat or in a 350°F oven until piping hot.
Mary Berry Chicken Valencia Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~490 kcal
- Total Fat: 26g
- Saturated Fat: 7g
- Cholesterol: 140mg
- Sodium: 780mg
- Total Carbohydrate: 16g
- Dietary Fiber: 3g
- Sugars: 10g
- Protein: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use orange marmalade?
If you don’t have a fresh orange, you can substitute the sugar and zest with 1 generous tablespoon of orange marmalade. It adds a lovely sticky glaze quality to the sauce.
Is this recipe sweet?
It has a hint of sweetness from the orange and sugar, but it is primarily a savory dish. The bacon and tomatoes ground the sweetness, creating a balanced sweet-and-sour profile.
Can I use red wine?
White wine is traditional for this dish as it keeps the flavor light and citrusy. Red wine would overpower the delicate orange flavor.
Try More Recipes:
- Mary Berry Chicken And Mushroom Risotto Recipe
- Mary Berry Chicken Provençal Recipe
- Mary Berry Chicken Marinade Recipe
Mary Berry Chicken Valencia Recipe
Description
A sunny, Spanish-inspired chicken casserole braised in a unique and delicious sauce of tomatoes, white wine, fresh orange juice, and zest.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Brown chicken in oil in an ovenproof pot. Remove.
- Fry bacon and onion until soft. Add garlic.
- Stir in flour for 1 minute.
- Add wine, stock, tomatoes, orange juice, zest, sugar, and thyme. Bring to a boil.
- Return chicken to the pot. Cover and bake for 50-60 minutes until tender.
- Garnish with parsley and orange slices to serve.
Notes
- Using fresh orange juice and zest makes a huge difference compared to carton juice.
- Bacon adds a necessary smoky, salty crunch to balance the fruit.
- Serve with rice to soak up the zesty sauce.
Mary Berry Chicken Valencia Recipe
