Go Back
Mary Berry Chicken Valencia Recipe
Saim Thour

Mary Berry Chicken Valencia Recipe

Make Mary Berry Chicken Valencia with tender chicken thighs, oranges, olives, bacon, and herbs. A comforting Mediterranean chicken casserole perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs bone-in and skin-on
  • 2 tbsp olive oil
  • 6 rashers smoked streaky bacon chopped
  • 1 large onion sliced
  • 3 garlic cloves crushed
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 25 g plain flour
  • 300 ml dry white wine
  • 400 g chopped tomatoes
  • 150 ml chicken stock
  • Juice of 1 large orange
  • Zest of 1 large orange
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp dried tarragon
  • 1 tsp muscovado sugar
  • 400 g button mushrooms sliced
  • 100 g black olives
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large Ovenproof Casserole Dish
  • Frying Pan
  • Sharp Knife
  • Chopping Board
  • Wooden Spoon
  • Measuring Jug
  • Oven

Method
 

  1. Preheat the oven to 190°C (170°C fan).
  2. Season the chicken thighs with salt and black pepper.
  3. Lightly coat the chicken with the flour.
  4. Heat the olive oil in a large ovenproof casserole dish.
  5. Brown the chicken for 3–4 minutes per side until golden.
  6. Remove the chicken and set aside.
  7. Add the bacon to the pan and cook until crispy.
  8. Stir in the onion, garlic, red pepper, and yellow pepper.
  9. Cook for 5–7 minutes until softened.
  10. Pour in the white wine and scrape up any browned bits from the pan.
  11. Add the chopped tomatoes, chicken stock, orange juice, orange zest, paprika, oregano, thyme, tarragon, and muscovado sugar.
  12. Bring to a gentle simmer.
  13. Return the chicken to the casserole dish.
  14. Cover and bake for 50–60 minutes until the chicken is tender.
  15. Stir in the mushrooms and black olives during the final 15 minutes of cooking.
  16. Adjust seasoning if needed.
  17. Garnish with fresh parsley and serve hot.

Notes

Use fresh orange juice and zest for the best Valencia flavour.
Do not skip browning the chicken, as it adds extra flavour.
If the sauce is too thin, remove the lid during the last 15 minutes of cooking.
Chicken breasts can be used, but reduce the cooking time to 25–30 minutes.
The dish tastes even better the next day after the flavours have developed.