Mary Berry’s easy-peasy one-pot chicken
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
65
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce by half.
Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper.
Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken.
Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season and bring up to the boil. Cover with a lid and transfer to the preheated oven for about 35 minutes.
Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.
To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables.
Ingredients
2 tbsp olive oil
1 large onion, thinly sliced
1 large fennel bulb, thinly sliced
1 red pepper, deseeded and diced
3 large garlic cloves, finely grated
100ml (3½fl oz) white wine
1 x 400g tin chopped tomatoes
2 tbsp sun-dried tomato paste
2 tsp Worcestershire sauce
1 small whole chicken
(about 1.25kg/2lb 12oz)
5 bay leaves
1 lemon, thinly sliced into rounds
1 tsp paprika
1 tbsp runny honey
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce by half.
Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper.
Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken.
Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season and bring up to the boil. Cover with a lid and transfer to the preheated oven for about 35 minutes.
Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.
To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables.
