Mary berry Italian chicken with olives recipe
Mary berry Italian chicken with olives recipe
This delicious and flavorful recipe is inspired by the traditional cuisine of Italy and features juicy chicken thighs cooked in a tomato-based sauce with savory black olives. The dish is seasoned with fragrant herbs like thyme and rosemary, giving it an aromatic and irresistible aroma. It’s perfect for a cozy dinner party or a comforting weeknight meal, served alongside some crusty bread or pasta to soak up all of the delicious sauce.
Why people also love Mary berry Italian chicken with olives recipe
people also love Mary Berry’s Italian chicken with olives because it is a flavorful and satisfying meal that is easy to prepare. The combination of juicy chicken thighs, tomato sauce, and savory black olives create a rich and complex flavor profile that is both comforting and indulgent. Additionally, the recipe is versatile enough to be served as a weeknight dinner or as a special occasion entree when entertaining guests. It’s also a great way to introduce new flavors and ingredients into your cooking repertoire, making it a popular choice among adventurous home cooks. Overall, this dish is a crowd-pleaser that is sure to impress anyone who tries it.
Ingredients:
- 8 bone-in, skin-on chicken thighs
- Salt and black pepper
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 400g can of chopped tomatoes
- 150ml chicken stock
- 150g pitted black olives, halved
- 1 tbsp fresh thyme leaves
- 2 tsp chopped fresh rosemary
Instructions:
- Preheat the oven to 190C/375F/Gas 5.
- Season the chicken thighs with salt and black pepper.
- Heat the olive oil in a large casserole dish over medium-high heat.
- Brown the chicken thighs on both sides for about 5 minutes until golden brown. Remove the chicken from the pan and set it aside.
- Add the chopped onions and garlic to the same pan, and sauté for 3-4 minutes until the onions are softened.
- Add the can of chopped tomatoes, chicken stock, black olives, thyme leaves, and rosemary to the pan. Stir well to combine.
- Bring the sauce to a simmer, then add the chicken thighs back to the pan.
- Cover the dish with a lid or aluminum foil, and transfer it to the preheated oven. Bake for 1 hour, or until the chicken is cooked through and tender.
- Remove the chicken from the oven, and let it rest for 5-10 minutes before serving.
Variations and substitutions for Mary berry Italian chicken with olives recipe:
Variations:
- For a spicier version, add red pepper flakes or cayenne pepper to the sauce.
- Swap the black olives with green olives or kalamata olives for a different flavor profile.
- Add diced bell peppers or zucchini to the sauce for added texture and nutrition.
- Use boneless, skinless chicken breasts instead of chicken thighs if preferred.
Substitutions:
- To make this dish vegetarian, swap the chicken with chickpeas or tofu, and use vegetable stock instead of chicken stock.
- Use fresh or dried oregano instead of thyme leaves if preferred.
- Substitute the fresh rosemary with dried rosemary if needed.
- Use crushed tomatoes or tomato puree instead of chopped tomatoes if preferred.
Recommendations and notices:
- Make sure to use bone-in, skin-on chicken thighs for the best flavor and texture.
- Don’t skip browning the chicken before adding it to the sauce. This helps to create a deep, caramelized flavor that adds richness to the dish.
- Use high-quality canned tomatoes to ensure the best flavor in the sauce.
- If the sauce seems too thin, let it simmer for a few extra minutes on the stove or remove the lid during the last 10-15 minutes of baking to allow some of the liquid to evaporate.
- Be careful not to overcook the chicken. Check it after 50-55 minutes in the oven, and continue to cook only if necessary until the chicken is cooked through but still juicy and tender.
- Feel free to adjust the amount of olives used in the recipe based on your personal preference.
- This dish can be served with a variety of sides like pasta, rice, or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
- Always follow food safety guidelines when handling raw chicken, including washing your hands thoroughly and cooking it to an internal temperature of 165°F/75°C.
- Enjoy this delicious and comforting Italian chicken with olives with your family and friends!
FAQ for Mary berry Italian chicken with olives recipe
Yes, you can use boneless, skinless chicken breasts instead of chicken thighs, but cooking time may differ based on their thickness.
Yes, you can use different types of olives depending on your preference.
You can serve this dish with pasta, rice, crusty bread, or a green salad.
Yes, you can prepare the dish up until step 7, cover it with plastic wrap, and refrigerate for up to 24 hours. Then, when you’re ready to cook it, add 10-15 minutes to the cooking time.
Yes, you can freeze leftovers in an airtight container for up to 3 months, but thaw them overnight in the fridge before reheating.
Yes, you can use different herbs like basil or parsley instead of thyme and rosemary if you prefer.
Yes, you can add red pepper flakes or cayenne pepper to the sauce to make it spicier.
Conclusion:
Mary Berry’s Italian chicken with olives is a delicious and hearty dish that is perfect for a cozy dinner at home or a special occasion with friends and family. The combination of juicy chicken thighs, savory olives, and fragrant herbs creates a flavor profile that is sure to delight your taste buds. This recipe is easy to prepare and can be made in just over an hour, making it a great choice for busy weeknights or entertaining guests. Serve the chicken with your favorite sides like pasta, crusty bread, or a fresh green salad to round out the meal. Give this recipe a try and you’ll see why it’s such a beloved dish among food lovers around the world!
