Mary Berry Chicken Provencal​ Recipe

This savory Mary Berry Chicken Provencal is made with tender chicken thighs, sweet cherry tomatoes, briny olives, garlic, and fragrant Herbes de Provence. This recipe creates a rustic and aromatic one-pot meal bursting with the sunny flavors of the South of France. It’s a wonderfully simple dish for a weeknight dinner and serves 4 people perfectly.

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Mary Berry Chicken Provencal Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, crushed
• 1/2 cup (120ml) dry white wine (like Sauvignon Blanc)
• 1 pint (about 2 cups) cherry tomatoes
• 1 cup (240ml) chicken stock
• 1 tbsp Herbes de Provence
• 1/2 cup pitted Kalamata olives
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

How To Make Mary Berry Chicken Provencal

1. Brown the chicken: Pat the chicken thighs dry with a paper towel and season them well with salt and pepper. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and brown the other side for another 3-4 minutes. Remove the chicken from the pan and set it aside.
2. Sauté the aromatics: Reduce the heat to medium. Add the sliced onion to the pan and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden. Add the crushed garlic and cook for one minute more until fragrant.
3. Create the sauce: Pour the white wine into the pan to deglaze it. This means you use the liquid to scrape up any tasty browned bits from the bottom of the pan. Let the wine bubble and reduce by about half.
4. Simmer the dish: Add the cherry tomatoes, chicken stock, and Herbes de Provence to the pan. Stir to combine and bring the mixture to a gentle simmer.
5. Cook the chicken through: Return the browned chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
6. Add the final touches: Stir in the pitted Kalamata olives and cook for another 5 minutes. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.

Recipe Tips

• Use Bone-In, Skin-On Thighs: This cut of chicken provides the most flavor and stays incredibly moist during cooking. The crispy skin is also a delicious part of the finished dish.
• Don’t Crowd the Pan: When browning the chicken, cook it in two batches if necessary. Overcrowding the pan will cause the chicken to steam instead of brown, and you’ll miss out on the crispy skin and deep flavor.
• Let Tomatoes Burst: As the cherry tomatoes cook in the sauce, they will soften and burst, releasing their sweet juices and helping to create a light, fresh tomato sauce.
• Add Olives at the End: Olives are already cured, so they don’t need much cooking. Adding them near the end of the cooking time ensures they retain their firm texture and briny flavor without becoming mushy.

What To Serve Chicken Provencal

This saucy and flavorful dish is perfect for serving with something that can soak up the delicious juices. Creamy mashed potatoes, crusty French bread, or simple boiled new potatoes are all excellent choices. For a lighter meal, serve it alongside steamed rice, couscous, or a simple green salad with a lemon vinaigrette.

How To Store Chicken Provencal Leftovers

• Refrigerate: Allow the dish to cool completely. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often taste even better the next day.
• Freeze: This dish freezes well. Place the cooled chicken and sauce in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Mary Berry Chicken Provencal Nutrition Facts

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 8g
• Cholesterol: 160mg
• Sodium: 750mg
• Total Carbohydrate: 10g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 35g

Frequently Asked Questions

• What are Herbes de Provence? Herbes de Provence is a traditional herb blend from the Provence region of France. It typically includes dried savory, marjoram, rosemary, thyme, and oregano. It gives the dish its classic aromatic and savory flavor.
• Can I use chicken breasts for this recipe? Yes, but they will cook faster and can dry out more easily. If using boneless, skinless chicken breasts, brown them for just 2-3 minutes per side and reduce the final simmering time to 15-20 minutes.
• Can I make this dish without wine? Of course. If you prefer to cook without alcohol, simply replace the 1/2 cup of white wine with an equal amount of extra chicken stock.
• What kind of olives should I use? Kalamata olives are a great choice for their rich, fruity flavor. However, you could also use other briny olives like Niçoise or any good-quality pitted green or black olive.

Try More Recipes:

• Mary Berry Chicken Marinade​ Recipe
• Mary Berry Slow Cooker​ Chicken Casserole Recipe
• Mary Berry Chicken Cacciatore​ Recipe