“I know chicken dishes are a great favourite in many families, so I’ve included plenty of recipes here”, says Mary Berry to introduceSimple Comforts, a cookbook packed with hearty, wholesome recipesto feed the whole family.
Over the years, Mary has given us plenty of niftymidweek and weekend dinner ideasthat make the most of a whole chicken or a pack of chicken breasts or thighs. For all chicken-loving cooks and Mary Berry fans, we’ve put together our favouritechicken recipes from across her cookbooks.
Mary Berry’s Chicken Tartiflette
by Mary Berry
from Mary Makes it Easy
Mary’s take on the classic Alpine dish is a simple, one-tin traybake with parma ham-wrapped chicken breast, potatoes, and mushrooms. It’s hearty, creamy, and perfect for feeding a hungry family.
Mary’s latest version of roast chicken comes with a tarragon, ginger and lemon butter slathered under the skin before cooking. Roasted on top of meltingly soft onions, and served with rich homemade gravy, this is a must for an autumn Sunday dinner.
From the book
Simple Comforts
Mary Berry
Simple Comforts
Heart-warming comfort dishes from the nation’s favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
A healthy, hearty dinner, this chicken and mushroom stew is topped with slices of golden potato. Dish it out into comforting bowlfuls with crusty bread to mop up the juices.
An all-in-one traybake dinner, this is one of the best ways to cook chicken so all the juices meld and mix with the vegetables as they cook. Mary has added preserved lemons for a citrus tang.
Mary Berry’s Warm Chicken and Dill Salad with Mustard and Parmesan Dressing
by Mary Berry
from Simple Comforts
With crispy chicken, crunchy lettuce and a creamy Parmesan dressing, this is a riff on Caesar salad but with plenty of dill, pickles and paprika to give it some oomph.
This is a great midweek supper, pairing chicken with fennel,crème fraîche and tarragon.“We like chicken thighs, skinned but left on the bone for full flavour, but you could also use skinned chicken breasts”, recommends Mary.
These sweet, smoky marinated drumsticks could not be simpler to throw together, and can be roastedand eaten with sticky fingers around a November bonfire.
Make chicken breasts a bit more interesting by topping them with a combination oflemony cream cheese and Parmesan breadcrumbs formoistureand crunch. Bake in the oven with a selection of seasonal veg for a healthy meal.
“An old favourite of mine and one the family still love”, says Mary. With a few storecupboard basics, you can make a BBQ-style marinade within minutes. Roast in the oven until sticky and sweet.
From a traditional simnel cake and hot cross buns to Creme Egg cupcakes, this set of recipes covers all of the Easter baking bases.
Recipe Collections
Our best roast lamb recipes
There’s no roast as versatile as a good cut of lamb, slow cooked until melting off the bone and packed rich flavour. Whether you’re looking to jazz up your Sunday lunch or get inspired ahead of an Easter feast, you’ll find something in our collection of roast lamb recipes, ranging from a Greek-inspired lamb kleftiko to an Indian-style lamb raan.
Recipe Collections
No-bake cheesecake recipes
Satisfy without your sweet tooth with these delicious, decadent, and easy-to-make cheesecakes.
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Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
Based on a classic creamy chicken dish, Tuscan chicken is one of Mary Berry's favourites when she needs an easy supper. It's lovely served with potatoes, rice or pasta.
Consider brining your chicken breasts before baking. Soak them in a solution of salt and water for about 30 minutes to an hour. This helps the chicken retain moisture during the baking process, resulting in juicier and more tender meat.
How Long to Bake Chicken at 350 degrees F. Baking a whole chicken is like roasting a turkey. At 350 degrees you should count on 20-25 minutes per pound for a 3 to 8 pound chicken. As with all meats, check the temperature 15-20 minutes before the time it should be done.
Our Secret. Mary Brown's has developed its very own proprietary cookers. Rather than pressure fried, which is the industry standard, our cookers use heat to seal in juiciness and flavour and give our chicken its delicious natural golden colour. Mary Brown's is real, wholesome, comfort food, made fresh daily.
Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.
If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.
The secret? The parchment paper method. By covering the chicken with a piece of parchment paper, the chicken bastes in its own juices so they never dry out. It's basically a cross between braising and roasting and is sure to become one of your new favorite ways to cook chicken.
If you are baking chicken breast alone on the baking sheet, the best temperature is 425°F (220°C). For chicken breast alone you want to bake quick on high so it stays nice and juicy. If you roast vegetables with it at the same time you might have to adjust the temperature depending on the vegetable.
Preheat oven to 375 degrees. Place chicken breasts in a 9-by-13-inch baking dish. Season both sides generously with salt and pepper. ...
Bake until a meat thermometer registers 160 degrees in the thickest part of the breast, about 20 minutes. Remove chicken from pan; let rest 10 minutes before slicing.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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