mary berry italian chicken with olives

I. Introduction
Mary Berry is the nation’s favourite baker and author of over 70 books. For over four decades, she has taught us to bake, but her expertise extends far beyond the cake tin. Cordon Bleu trained in Paris, Mary’s philosophy is always about creating delicious, reliable, and comforting food that brings people together. Her Italian Chicken with Olives is a perfect example of this: a rustic, hearty casserole that feels both special and wonderfully simple. It’s a taste of the Italian sunshine, delivered with Mary’s classic, no-fuss style. In this guide, we’ll explore the history of this dish, provide step-by-step instructions, nutritional insights, and even a vegan adaptation, all crafted with the same care Mary Berry puts into her recipes.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry’s cooking is defined by her use of quality ingredients and her mastery of technique, honed at Le Cordon Bleu in Paris. She believes that a few excellent components, treated with respect, will always yield the best results. This approach is perfectly applied to her Italian Chicken with Olives.

The dish itself, Pollo alla Cacciatora (Hunter’s Chicken), has deep roots in Italian culinary tradition. Historically, it was a meal prepared by hunters (cacciatori) from what they could carry or forage: their catch (often rabbit or poultry), onions, herbs, and sometimes vinegar or wine to tenderize and preserve the meat. The modern version, featuring tomatoes and olives, evolved as these ingredients became pantry staples. Reputable sources like the Accademia Italiana della Cucina note its variations across regions, from Tuscany to Calabria.

Mary Berry’s recipe stays true to this rustic spirit. She uses chicken thighs for their flavour and resilience to slow cooking, a hallmark of the original dish. Her personal touch lies in its elegant simplicity—thickening the sauce with a little tomato purée for depth, and using a mix of green and black olives for a more complex flavour profile. It’s authentic in its heartiness, yet refined by Mary’s impeccable sense of balance.

III. Notices on Ingredients & Equipment

Using the best ingredients you can find will make a significant difference in this dish.

Ingredients List:

  • Chicken Thighs: 8 bone-in, skin-on chicken thighs (approx. 1.2kg). The bone and skin add immense flavour. Free-range or organic is highly recommended.

  • Olive Oil: 2 tablespoons of a good quality extra virgin olive oil.

  • Pancetta: 125g of pancetta, cubed. This provides a salty, savoury base.

  • Onion: 1 large red onion, roughly chopped.

  • Garlic: 2 large cloves of garlic, finely sliced.

  • White Wine: 150ml of dry white wine. Use a wine you would enjoy drinking.

  • Chopped Tomatoes: 1 x 400g tin of good-quality chopped tomatoes. San Marzano tomatoes are ideal for their sweet flavour and low acidity.

  • Tomato Purée: 2 tablespoons, for a rich, concentrated tomato base.

  • Fresh Rosemary: 2 sprigs of fresh rosemary. Dried will not provide the same fresh, piney aroma.

  • Olives: 100g of a mix of green and black olives, pitted. Kalamata and Castelvetrano are a great combination.

  • Seasoning: Sea salt and freshly ground black pepper to good taste.

  • To Garnish: A small handful of fresh flat-leaf parsley, chopped.

Necessary Equipment:

  • A large, heavy-based casserole dish or Dutch oven with a tight-fitting lid.

  • Sharp chef’s knife and cutting board.

  • Measuring spoons and jug.

  • Tongs for turning the chicken.

IV. Recipe Instructions

Prepare the Chicken: Pat the chicken thighs completely dry with kitchen paper. This is crucial for getting crispy skin. After this, Season them generously all over with salt and pepper.

Brown the Chicken: Heat the olive oil in the large casserole dish over a medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes without moving them until the skin is golden brown and crispy. Turn and brown the other side for 2-3 minutes. After this, Remove the chicken and set it aside on a plate.

Cook the Base: Reduce the heat to medium. Add the cubed pancetta and cook for 3-4 minutes until it starts to release its fat and become crispy. Add the chopped onion and cook for a further 5 minutes until softened. Add the sliced garlic and cook for one more minute until fragrant.

Deglaze the Pan: Pour in the white wine. It will sizzle and steam. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan—this is where immense flavour lives. Let it bubble for 2 minutes until the alcohol smell cooks off.

Combine and Simmer: Stir in the chopped tomatoes, tomato purée, and the whole sprigs of rosemary. Bring the sauce to a gentle simmer. Return the chicken thighs to the pot, nestling them into the sauce, skin-side up. Cover with the lid, reduce the heat to low, and let it cook gently for 35 minutes.

Add the Olives: After 35 minutes, remove the lid. The chicken will be tender and cooked through. Stir in the mixed olives, and continue to cook, uncovered, for another 10 minutes to allow the sauce to reduce and thicken slightly.

Garnish and Serve: Discard the rosemary sprigs. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Sprinkle with the chopped fresh parsley before serving.

V. Flavor Profile & Nutritional Information

This dish is a masterclass in balanced Mediterranean flavours. The sauce is rich and tangy from the tomatoes, savoury from the pancetta and chicken, and deeply aromatic from the rosemary and garlic. The olives provide a wonderful salty, briny punch that cuts through the richness. The chicken becomes incredibly tender and falls off the bone.

Nutritional Breakdown (Per Serving, serves 4):

  • Calories: ~620 kcal

  • Protein: ~45g

  • Carbohydrates: ~12g

  • Fat: ~42g (Saturated Fat: ~11g)

  • Fibre: ~3g

  • Sugar: ~8g

  • Salt: ~2.1g

  • Source: Nutritional data is calculated using an online calculator (CulinaryHill.co.uk Nutrition Calculator) and is intended as an estimate only. Values can vary based on specific ingredients used.

VI. Tips for a Perfect Dish

  • Crispy Skin is Key: Do not skip the step of drying the chicken skin. Moisture is the enemy of crispness.

  • Don’t Crowd the Pan: Brown the chicken in batches if your pan isn’t large enough. Overcrowding will steam the chicken instead of completely browning it.

  • Quality of Tomatoes Matters: A good brand of tinned tomatoes will have a sweeter, less acidic taste, resulting in a superior sauce.

  • Low and Slow: Once the lid is on, ensure the heat is low enough to maintain a gentle simmer, not a rapid boil. This gently tenderises the meat without toughening it.

  • Variations: Add a pinch of dried chilli flakes with the garlic for a subtle heat. For a richer sauce, stir in a tablespoon of capers along with the olives.

VII. Alternative: Vegan Adaptation

This recipe can be beautifully adapted for a plant-based diet without losing its heartiness.

Ingredients:

  • 1 large aubergine, cut into 3cm cubes

  • 2 courgettes, thickly sliced

  • 1 large portobello mushroom, chopped

  • (Keep all other base ingredients the same: onion, garlic, wine, tomatoes, olives, rosemary. Use 3 tbsp olive oil. Omit pancetta or use a vegan alternative.)

Instructions:

  1. Season the aubergine and courgette chunks with salt and pepper. In the casserole dish, heat 2 tbsp oil and brown the aubergine and courgettes in batches until golden. Set aside.

  2. Add the remaining oil and cook the onion and mushroom until soft. Add garlic.

  3. Continue with the recipe from step 4 (deglaze with wine).

  4. After bringing the tomato sauce to a simmer, gently stir in the browned vegetables. Cover and simmer for 25-30 minutes until the vegetables are tender.

  5. Stir in the olives and cook uncovered for 10 more minutes. Garnish with parsley.

VIII. Recipe Variations & Serving Suggestions

  • With Fish: Use firm white fish fillets like cod or halibut. Add them for the last approximately 10-15 minutes of cooking.

  • With Potatoes: Add baby new potatoes to the pot along with the tomato sauce for a complete one-pot meal.

  • Serving Suggestions: This dish is perfect served with:

    • Creamy mashed potatoes or polenta to soak up the sauce.

    • A simple pasta like linguine or tagliatelle.

    • A chunk of crusty bread and a simple and fresh green salad.

IX. Storage & Reheating Instructions

  • Storage: Allow to cool completely, then store in an airtight container in the refrigerator for up to 3 days.

  • Freezing: This dish freezes excellently for up to 3 months. Freeze in portions for easy meals.

  • Reheating: Defrost fully in the fridge if frozen. Reheat gently in a covered pan on the stove over a low heat, stirring occasionally, until piping hot throughout. Add a small splash of some quantity water if the sauce has become too thick.

X. Frequently Asked Questions (FAQ)

  • Q: Can I use chicken breasts?

    • A: You can, but they are much leaner and can easily become dry and tough with this slow cooking method. Thighs are highly recommended.

  • Q: I don’t have white wine. What can I use?

    • A: You can substitute it with an equal amount of chicken stock mixed with a teaspoon of white wine vinegar or lemon juice for acidity.

  • Q: My sauce is too thin. How can I thicken it?

    • A: The uncovered cooking at the end should thicken it. If it’s still too thin, mix 1 teaspoon of cornflour with 2 tablespoons of cold water into a slurry and stir it into the simmering sauce for a minute until thickened.

  • Q: Can I make this in a slow cooker?

    • A: Yes. Follow steps 1-4 in a pan on the stove, then transfer everything to your slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours. Add the olives for the last 30 minutes.

XI. Conclusion & Call to Action

Mary Berry’s Italian Chicken with Olives is more than just a recipe; it’s a reliable route to a comforting, flavour-packed meal that will impress family and friends. It embodies her core belief: that good food doesn’t have to be complicated. We encourage you to try this wonderful dish and experience a taste of Mary’s culinary magic. Share your creations with us—we love to see your cooking successes!

XII. Additional Resources

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