Mary Berry is a household name synonymous with baking, but the food writer also has an impressive repertoire of casseroles and stews to warm you up on those cold winter nights.
Her chicken and herb casserole is a standout example of her talent for elevating comforting classics with the utmost sophistication.
Novice cooks and seasoned chefs will be equally impressed by how easily the casserole comes together, as the recipe skilfully marries simplicity and flavour.
The sauce is the highlight of this dish, as it is thickened with a dusting of flour and further enriched with stock and wine for added depth.
It can also be up to a day ahead as long as cooks make sure to add the creme fraiche and mushrooms when reheating.
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Method:
Preheat the oven to 160C / 140C fan/ Gas 3. In the meantime, cook the bacon in a large non-stick pan to release the fat, then add onions and fry until the bacon edges turn brown. Remove both to a plate with a slotted spoon.
Season the chicken lightly, brown it in the same oil-filled pan on high heat, flipping once, and add it to the plate with bacon and onions.
Sprinkle flour in the pan, adding oil if necessary, to make a paste. Slowly add the hot stock, whisking until thickened. Mix in the wine, then reintroduce the bacon, onions and chicken, along with thyme, sage and bay leaves. Season with salt and pepper, cover and bake for 30 minutes.
After removing the dish from the oven, stir in the mushrooms and crème fraîche, then bake another 15-20 minutes to soften the chicken. Simultaneously, fry whole sage leaves in butter until crisp.
Discard the bay leaves, thyme and sage sprigs from the casserole, stir in parsley, and top with crisp sage leaves to serve.
