STREAMING NOW: Simply Nigella

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe at Originally from "Classic Home Cooking" by Mary Berry and Marlene Speiler. I used skinless chicken breasts--the original recipe used a whole cut up chicken.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Season chicken generously with salt, cayenne and herbs de Provence.
  3. Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
  4. Tuck in the parsley sprigs and pour on stock to almost cover chicken.
  5. Cover the skillet and braise in the oven until chicken is just cooked through.
  6. Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
  7. Remove the chicken from the skillet and set aside.
  8. Place the skillet on the stove and simmer until vegetables are very soft.
  9. Remove the parsley and puree the skillet's contents in a blender. (I used an immersion blender).
  10. Return sauce to skillet.
  11. Add the reduced vinegar and tomato paste to the sauce.
  12. Return the chicken to the pan to reheat gently.
  13. Serve on a platter with chopped parsley, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a