Fragrant Chicken Provencal Recipe: A Rustic French Delight

Sun-drenched flavors of southern france dance through this vibrant chicken provencal recipe, inviting you on a culinary journey.

Aromatic herbs and ripe tomatoes whisper stories of rustic kitchens nestled in provence.

Mediterranean ingredients blend seamlessly, creating a dish that sings with simplicity and depth.

Fragrant rosemary and thyme weave magic into tender chicken pieces, promising a meal that feels like a warm embrace.

Each bite carries the essence of countryside landscapes, where fresh produce and bold seasonings reign supreme.

Layers of flavor unfold naturally, turning an ordinary dinner into an extraordinary experience.

You’ll want to savor every moment of preparing this classic french masterpiece.

Why You’ll Enjoy Mary Berry Chicken Provencal

• Savor Authentic Flavors: Dive into a classic French dish that transports your taste buds straight to the sunny Provence region with its rich, aromatic herbs and tender chicken.
• Master Simple Cooking Techniques: Learn easy pan-to-oven cooking method that transforms basic ingredients into a restaurant-quality meal without complicated skills or professional training.
• Customize Your Meal: Flexible recipe allows you to pair with various sides like crusty bread, roasted vegetables, or crisp salad, making it perfect for different dietary preferences and occasions.
• Minimal Ingredient Complexity: Requires common pantry staples and just a few fresh ingredients, reducing shopping stress and making this a go-to recipe for busy home cooks craving delicious meals.

What’s In Mary Berry Chicken Provencal

• Chicken: Tender meat that forms the main protein of the dish and absorbs the rich Provencal flavors.

• Flour, Paprika, Salt, Pepper: Classic seasoning blend that creates a flavorful, crispy exterior for the chicken.

• Shallots, Garlic: Provide a sweet and pungent base that adds depth to the sauce.
• Vermouth: Adds a sophisticated, slightly herbal liquid that helps deglaze the pan and create a rich sauce.
• Lemon: Brings a bright, fresh citrus note to balance the rich chicken and herbs.
• Thyme: Aromatic herb that provides a classic Provencal flavor profile.

How To Make Mary Berry Chicken Provencal Step By Step

Step 1: Prepare Chicken Coating

Grab a shallow dish and mix flour, paprika, salt, and black pepper. Roll each chicken piece completely in this seasoned flour mixture, ensuring every surface gets an even, delicious coating.

Step 2: Sear Chicken Perfectly

Heat olive oil in a heavy skillet over medium-high heat. Carefully place chicken pieces and cook until golden brown, about 3-4 minutes per side. The goal is a beautiful caramelized exterior that locks in juicy flavors. Transfer browned chicken to a ceramic or glass baking dish.

Step 3: Create Aromatic Base

In the same skillet where you seared chicken, sauté finely chopped shallots and minced garlic. The residual oil and browned bits will add incredible depth to your dish. Cook until shallots become translucent and fragrant.

Step 4: Develop Rich Sauce

Pour vermouth into the skillet, using a wooden spoon to scrape up all the delicious browned bits from the bottom. Stir in fresh herbs like rosemary and thyme, which will infuse the sauce with Provençal countryside essence.

Step 5: Assemble Baking Dish

Pour the aromatic sauce over the chicken pieces. Nestle whole garlic cloves, lemon wedges, and remaining shallots around and between the chicken for additional flavor complexity.

Step 6: Slow Roast Chicken

Cover the baking dish with aluminum foil and roast in a preheated oven at 400°F for 45 minutes. Remove foil and continue baking for an additional 15 minutes to achieve a gorgeous, slightly crispy exterior.

Step 7: Garnish And Serve

Remove from oven and let rest for 5 minutes. Sprinkle fresh thyme leaves on top. Serve alongside roasted vegetables, crusty bread, or a light green salad for a complete meal that transports you to Southern France.

Helpful Tips For Mary Berry Chicken Provencal

• Flour Coating Trick: Use a mix of flour and spices to create a flavorful, crispy exterior that seals in chicken's moisture during cooking.
• Pan-Browning Secret: Ensure high heat when browning chicken to develop a golden-brown crust that adds rich, deep flavor to the dish.
• Herb Enhancement: Fresh thyme and herbes de Provence intensify the classic Provençal taste, bringing authentic French countryside flavors to your plate.
• Sauce Scraping Technique: Use vermouth to deglaze the pan, capturing all the delicious browned bits that create an incredibly rich, complex sauce.
• Serving Suggestion: Pair with roasted vegetables or crusty bread to soak up the aromatic, herb-infused sauce for a complete Mediterranean-style meal.

Change It Up With Mary Berry Chicken Provencal

• Mediterranean Herb Swap: Replace vermouth with white wine, use rosemary and oregano instead of thyme for a more robust Mediterranean flavor profile.
• Low-Carb Option: Skip flour coating, use almond flour or crushed pork rinds for a keto-friendly chicken breading that keeps crispy texture.
• Vegetarian Alternative: Substitute chicken with firm tofu or portobello mushrooms, maintain same herb and cooking method for plant-based protein version.
• Spicy Provencal Remix: Add red pepper flakes, use smoked paprika, and include diced jalapeños in sauce for a zesty, heat-packed variation that amplifies traditional recipe's flavor complexity.

What Tastes Great With Mary Berry Chicken Provencal

• Pair with Crisp White Wine: Select a light, zesty Provence-style white like Côtes de Provence Blanc, which complements the herbal and citrus notes of the chicken perfectly.
• Match with Herbed Focaccia: Serve a freshly baked herbed focaccia bread to soak up the delicious pan sauce and add a rustic Mediterranean touch to the meal.
• Create Bright Side Salad: Prepare a simple green salad with lemon vinaigrette, featuring arugula, cherry tomatoes, and shaved parmesan to echo the recipe's bright, fresh flavors.
• Complement with Roasted Vegetables: Roast seasonal vegetables like zucchini, bell peppers, and eggplant with olive oil and herbs to mirror the Provençal cooking style and add color to the plate.

How To Store Mary Berry Chicken Provencal With Ease

• Store leftover Chicken Provencal in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Carefully transfer chicken and sauce to a freezer-safe container. Freeze for up to 2 months. Seal tightly to prevent freezer burn.
• Place chicken on a microwave-safe plate. Cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking temperature midway to ensure even warming.
• Preheat oven to 165°C. Place chicken in a baking dish, add a splash of broth to prevent drying. Cover with foil and warm for 15-20 minutes until heated through.

Mary Berry Chicken Provencal Common Questions

• What are the key spices used in this Chicken Provencal recipe?

Paprika, salt, and pepper are the primary spices used to coat the chicken, providing a simple yet flavorful seasoning that enhances the dish’s overall taste.

• Why brown the chicken before baking?

Browning the chicken in oil creates a delicious golden crust and develops deep, rich flavors through the Maillard reaction, which adds complexity to the final dish.

• What role does vermouth play in the recipe?

Vermouth helps deglaze the pan, lifting all the flavorful browned bits from the bottom and creating a more complex sauce that infuses the chicken with additional taste.

Chicken Provencal Recipe

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4.6 from 23 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Succulent chicken Provençal brings rustic French countryside charm to dinner tables with aromatic herbs and sun-kissed tomatoes. Mediterranean flavors dance through tender chicken, inviting you to savor a delightful culinary journey.

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Ingredients

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Main Ingredients:

• 6 chicken thighs (skinless, bone-in)
• 4–6 shallots, halved
• 8–10 garlic cloves

Seasoning and Spices:

• 2 tablespoons plain flour
• 2 teaspoons paprika
• 2 tablespoons herbes de Provence
• Salt and pepper

Liquids and Aromatics:

• 3 tablespoons olive oil
• 1/3 cup dry vermouth (or wine/stock)
• 1 lemon, quartered
• Fresh thyme

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Instructions

1. Dust chicken pieces thoroughly with seasoned flour mixture, ensuring even coating.
2. Heat oil in large skillet and sear chicken until golden brown on both surfaces, creating rich caramelized exterior.
3. Transfer browned chicken into ceramic baking dish, arranging pieces in single layer.
4. In same skillet, gently sauté minced shallots and crushed garlic until translucent and fragrant.
5. Deglaze pan with vermouth, scraping accumulated browned bits from bottom to capture deep flavor profiles.
6. Sprinkle fresh herbs into liquid, creating aromatic sauce with complex herbal undertones.
7. Pour herbed sauce directly over chicken pieces, nestling whole garlic cloves and lemon wedges between meat.
8. Seal baking dish tightly with aluminum foil to retain moisture and concentrate flavors.
9. Roast in preheated oven at 200°C for 45 minutes, maintaining sealed environment.
10. Remove foil during final 15 minutes to allow chicken skin to crisp and sauce to slightly reduce.
11. Garnish with fresh thyme sprigs and serve alongside complementary accompaniments like roasted vegetables or crusty bread.

Notes

• Dust chicken with flour mix just before cooking to ensure a crispy, golden exterior that locks in moisture and flavor.
• Use fresh herbs like thyme or rosemary for an authentic Provençal taste that elevates the dish’s aromatic profile.
• For a gluten-free version, replace wheat flour with almond flour or cornstarch to maintain the same coating texture and crispiness.
• Swap chicken thighs or legs for a more budget-friendly option that still delivers rich, tender results with the same cooking method.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 238
• Sugar: 2 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1.5 g
• Protein: 20 g
• Cholesterol: 85 mg