chicken provencal recipe mary berry

chicken provencal recipe

Basic ingredients chicken provencal recipe

  • 4 chicken breast fillets, trimmed
  • Oil to fry
  • Salt & Pepper
  • 50g butter,
  • chopped 1 medium-sized brown onion,
  • 1/2 cup chicken stock
  • 400g tomatoes
  • 1/4 cup kalamata Olives,
  • pitted 2 teaspoons chopped fresh flat Parsley,
  • chopped 3 tablespoons of Cornflour
  • 6 tablespoons water steamed Brocollini & potatoes bake

How to make chicken provencal recipe

  • Pre-heat oven 180C. Heat oil in a frying pan. After this, Fry the chicken for 3 minutes on each side or until golden. Season the chicken with salt and pepper. Transfer to a baking dish.
  • Reduce heat to medium and add onion. Fry until soft. Reduce heat and season the pan with salt and pepper. Add the stock, tomatoes, and olives.
  • Let simmer for 5-6mins. In a baking dish, add the tomato-olive mixture. Sprinkle with parsley. Turn pieces so they absorb juices. Bake in moderate oven at 180C for 20-25 minutes.
  • Keep the chicken warm. Combine cornflour with water until smooth. Place the sauce in a large pot. Turn the heat to medium. Mix cornflour and bring to boil.
  • The mixture will thicken in approximately 3-4 minutes. Keep stirring. Take off the heatproof plate. Spread sauce on chicken and garnish with parsley. Serve immediately Serve with Brocollini or baked potatoes
  • Borocollini: Take out any leaves and trim the stalk. Microwave for 6-8 minutes. Add 1/2 cup of water to a microwavable dish. The steam can burn your skin so be careful when you take it out of the microwave.
  • You must quickly remove any lids from the pan to prevent your hand from being exposed to the steam/heat. This could cause a severe burn. After the broccoli has been transferred to the dish, use a butter brush to coat it. Baked Potatoes: Add olive oil and white vinaigrette to the broccoli and bake for 20-30 minutes, or until it is golden brown.

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