In her most recent television appearance, the nation's beloved cook Mary Berry served up the ultimate winter warmer, a dish she promises is a 'trusted family favourite'. Showcasing a recipe from her newest cookbook, the culinary icon demonstrated how to create her delectable Watercroft Chicken.
The 'Trusted Family Favourite' Recipe
This particular dish offers a perfect blend of elegance and ease, making it ideal for a stress-free dinner party or a comforting Sunday lunch with the family. The recipe involves chicken breast fillets with the skin on, which are stuffed with a savoury mushroom farci and roasted with a tangy lime marmalade glaze.
The description from the show highlights its make-ahead potential, stating it is served with a 'creamy lime and parsley sauce' that perfectly complements the rich, stuffed chicken.
Ingredients and Method for the Perfect Roast
To create Mary Berry's masterpiece, you will need a specific set of ingredients. For the mushroom stuffing, or farci, you require a knob of unsalted butter, two finely chopped shallots, 150g of finely chopped button mushrooms, 25g of breadcrumbs, and one small beaten free-range egg.
For the main event, the chicken and its signature sauce, gather two heaped teaspoons of lime marmalade, 25g of unsalted butter, six skin-on chicken breast fillets, 300ml of full-fat crème fraîche, the juice of one lime, and some freshly chopped parsley.
The method begins with making the farci. Melt butter in a pan and cook the shallots until soft. Add the mushrooms, cover, and cook before removing the lid to allow the liquid to evaporate. Off the heat, mix in the breadcrumbs and enough egg to bind it all, then season and leave to cool.
Preheat your oven to 200°C/180°C Fan. Gently heat the marmalade in a saucepan, adding the butter until the mixture is combined and runny. Carefully lift the skin on each chicken breast and push spoonfuls of the cooled mushroom farci underneath. Reshape the breast and place them in a roasting tin.
Spoon the marmalade glaze over the chicken and roast near the top of the oven for 20 to 25 minutes, until golden and cooked through. Once done, transfer the chicken to a dish to keep warm.
Creating the Signature Creamy Sauce
The final, crucial step is the sauce. Using the same roasting tin, scrape up all the delicious bits from the base. Stir in the crème fraîche and lime juice, then place the tin on the hob over a medium heat. Let the sauce reduce until it thickens to a creamy consistency.
Mary offers a handy tip: if the sauce is too sharp for your taste, you can always add a little more lime marmalade to sweeten it. Finally, stir through the freshly chopped parsley and season to taste.
The finished dish is best served with baby new potatoes and fresh green vegetables, making for a complete and utterly satisfying meal that is sure to become a regular on your dining table.
