Mary Berry Chicken Valencia​ Recipe

This zesty Mary Berry Chicken Valencia is made with tender chicken thighs, sweet red peppers, fresh orange juice, savory black olives, and dried tarragon. This recipe creates a bright and savory one-pan meal, packed with Mediterranean-inspired flavor. It’s perfect for an easy weeknight dinner and this recipe serves 4 people.

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Mary Berry Chicken Valencia Ingredients

• 1 tbsp olive oil
• 8 boneless, skinless chicken thighs
• 2 tbsp all-purpose flour
• 1 large onion, sliced
• 1 red pepper, deseeded and sliced
• 2 garlic cloves, crushed
• Zest and juice of 1 large Valencia orange (or any sweet orange)
• 300ml (1 ¼ cups) hot chicken stock
• 1 tbsp dried tarragon
• 100g (about ½ cup) pitted black olives, halved
• Salt and freshly ground black pepper
• Fresh parsley or tarragon, to garnish (optional)

How To Make Mary Berry Chicken Valencia

1. Prepare the chicken: Pat the chicken thighs dry with a paper towel. On a large plate, mix the flour with a generous pinch of salt and pepper. Lightly coat each chicken thigh in the seasoned flour, shaking off any excess.
2. Brown the chicken: Heat the olive oil in a large, deep frying pan or casserole dish over medium-high heat. Add the chicken (you may need to do this in two batches) and cook for 3-4 minutes per side until beautifully golden brown. Remove the chicken from the pan and set it aside on a plate.
3. Sauté the vegetables: Add the sliced onion and red pepper to the same pan. Cook for 5-7 minutes, stirring often, until the vegetables have softened. Add the crushed garlic and cook for one more minute until fragrant.
4. Create the sauce: Add the orange zest and orange juice to the pan. Stir well, using your spoon to scrape up any browned bits from the bottom of the pan (this is called ‘deglazing’ and adds lots of flavor).
5. Simmer the dish: Pour in the hot chicken stock and stir in the dried tarragon. Return the browned chicken pieces to the pan, nestling them into the sauce. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pan with a lid, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
6. Finish and serve: Remove the lid and stir in the halved black olives. Let them warm through for 1-2 minutes. Check the seasoning and add more salt and pepper if you wish. Serve the chicken hot, garnished with fresh parsley or tarragon.

Recipe Tips

• Don’t Skip the Flour: Lightly coating the chicken in seasoned flour is a key step. It helps the chicken get a nice golden crust when browning and also works to slightly thicken the sauce as it simmers.
• Use Chicken Thighs: While you can use chicken breast, chicken thighs are highly recommended for this recipe. They stay much more tender and juicy during the simmering process and won’t dry out.
• Scrape the Pan: When you add the orange juice and stock, make sure to use a wooden spoon to scrape the bottom of the pan. All those browned bits left from the chicken (called ‘fond’) are packed with flavor and will make your sauce much richer.
• Use Fresh Orange Juice: The “Valencia” flavor comes from the orange. Using freshly squeezed juice from a sweet orange will give you a much brighter, fresher taste than bottled juice.

What To Serve Chicken Valencia

This saucy and flavorful chicken dish is wonderful served over a bed of fluffy white rice, which will soak up the delicious orange and tarragon sauce. It also pairs perfectly with creamy mashed potatoes or simple boiled new potatoes. For a lighter meal, serve it with couscous or just a side of crusty bread and a crisp green salad.

How To Store Chicken Valencia Leftovers

• Refrigerate: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan on the stovetop or in the microwave until piping hot.
• Freeze: This dish freezes very well. Cool the chicken and sauce completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Chicken Valencia Nutrition Facts

• Calories: 390 kcal
• Total Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 130mg
• Sodium: 650mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 9g
• Protein: 35g

Frequently Asked Questions

• Can I use fresh tarragon instead of dried? Yes, absolutely. If using fresh tarragon, you will need to use more of it. The general rule is to use one tablespoon of fresh herbs for every one teaspoon of dried. Stir the fresh tarragon in at the very end, with the olives, to preserve its delicate flavor.
• Can I use green olives instead of black? You can, but it will change the dish’s flavor profile. Black olives (like Kalamata) are generally milder and more savory. Green olives are often sharper and saltier. Both will work, but black olives provide a better balance against the sweet orange.
• Is this recipe very sweet because of the orange? No, it is a savory dish. The orange juice adds a wonderful brightness and a hint of sweetness, but it is balanced by the savory chicken stock, garlic, salty olives, and the subtle anise flavor of the tarragon.

Try More Recipes:

• Mary Berry Chicken And Mushroom Risotto​ Recipe
• Mary Berry Chicken Provencal​ Recipe
• Mary Berry Chicken Marinade​ Recipe