Chicken is a versatile and affordable protein that pairs well with a variety of flavors. Mary Berry, the beloved British chef, has a simple and delicious one-pot chicken recipe that’s perfect for a weeknight dinner. In her cookbook, “Mary Makes It Easy,” she describes this dish as a “healthy and hearty all-in-one dish.”
Berry’s recipe features juicy chicken cooked with a medley of vegetables, including onion, fennel, and pepper. The versatility of the recipe allows for substitutions, so feel free to experiment with other vegetables like potatoes, beetroot, courgette, or leeks. You can also add fresh herbs like basil for an Italian twist.
The beauty of this recipe lies in its simplicity. It’s all cooked in one pot, which means less cleanup and more time to enjoy your meal. Plus, the vegetables can be prepped ahead of time, making it even easier to prepare.
Mary Berry’s One-Pot Chicken Recipe
Ingredients:
* Two tablespoons olive oil
* One large onion, thinly sliced
* One large fennel bulb, thinly sliced
* One red pepper, deseeded and diced
* Three large garlic cloves, crushed
* 100ml white wine
* 400g can of chopped tomatoes
* Two tablespoons sun-dried tomato paste
* Two teaspoons Worcestershire sauce
* One small whole chicken (about 1.25kg/2lb 12oz)
* One lemon, thinly sliced into rounds
* Five bay leaves
* One teaspoon paprika
* One tablespoon runny honey
* Salt and freshly ground black pepper
Method:
1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Heat the olive oil in a deep-lidded casserole or large, lidded, ovenproof frying pan over high heat on the hob.
3. Add the onion, fennel, and pepper and fry for about four minutes, stirring regularly.
4. Add the garlic and fry for another 30 seconds.
5. Pour in the wine and boil until the liquid reduces by half.
6. Stir in the chopped tomatoes, sun-dried tomato paste, and Worcestershire sauce. Season generously with salt and pepper.
7. Place the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn the chicken over and press down on the breastbone to flatten it.
8. Arrange the lemon slices and bay leaves over the chicken.
9. Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper once more and bring to a boil.
10. Cover with a lid and transfer to the oven for 35 minutes.
11. Remove the lid, sprinkle the paprika over the chicken, and drizzle with honey.
12. Return to the oven and cook uncovered for 30 minutes to brown and finish cooking.
13. When fully cooked, the chicken will have no trace of pink remains and the juices will run clear.
14. Spoon the vegetables onto a hot platter and joint or carve the chicken before arranging it on top of the vegetables.
This one-pot chicken dish is a simple and satisfying meal that’s perfect for busy weeknights. The combination of juicy chicken, flavorful vegetables, and a rich sauce is sure to please everyone at the table. So why not try Mary Berry’s easy and delicious recipe tonight?
