Mary Berry’s ‘easy peasy’ one-pot chicken dish that’s delicious for the whole family
There's nothing more convenient than a one-pot meal, so why not try Mary Berry's "easy peasy" one-pot chicken this Bank Holiday?
The recipe notes said: “A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan.
“Removing the backbone of the chicken makes it a spatchcock and it is easier to arrange in the pot and to carve or joint.
“Double up for eight people, if you wish, and arrange two chickens in a large, roasting tin, covered in foil.”
Mary's one-pot chicken takes less than 20 minutes to prepare, less than two hours from start to finish and will serve up to six people.
What’s more, the vegetables can be prepared ahead of time, bringing the veg back to the boil before adding the chicken and cooking in the oven.
Mary Berry’s ‘easy peasy’ one-pot chicken dish that’s delicious for the whole family - recipe
Ingredients:
Two tablespoons of 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 tin chopped tomatoes
Two tablespoons sun-dried tomato paste
Two tablespoons Worcestershire sauce
One small whole chicken
One lemon, thinly sliced into rounds
Five bay leaves
One teaspoon of paprika
One tablespoon of runny honey
Salt and freshly ground black pepper
Method:
Start by preheating the oven to 200C or 180C Fan and heat the oil in a deep casserole dish.
Add the onion, fennel and pepper before frying for about three to four minutes, stirring regularly. Add in the garlic and fry for no more than 30 seconds.
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Pour in the wine and boil to reduce the liquid by half. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, seasoning with salt and pepper.
Meanwhile, put the chicken upside down on a board and remove the backbone by cutting either side of the bone with scissors.
Turn it over and press down the backbone to flatten the chicken and arrange the lemon slices and bay leaves over the chicken.
Put the chicken on top of the vegetables in the casserole or frying pan and season with salt and pepper, bringing it to a boil.
Cover with a lid and transfer to the oven for about 35 minutes. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey.
Return the lid, sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for 30 minutes to brown and finish cooking.
The chicken is cooked when there is no pink throughout and the juices run clear. To serve, spoon the veg onto a hot platter and carve the chicken before arranging it on top of the vegetables.