With colder evenings approaching, households will begin to cook wholesome and warming dinners such as stews and casseroles. Mary Berry has shared many casserole recipes throughout her career, including this “rather special” chicken and herb one.
The recipe notes said: “Mary Berry’s chicken casserole is an all-in-one dish that is really easy to cook and serve. Creamy, comforting food heaven made with chicken thighs, bacon, white wine and lots of fresh herbs.” It serves four to six people, but can be frozen if you have any leftovers.
Ingredients:
250g dry-cured bacon, snipped into small pieces
Two large onions, chopped
Eight chicken thighs, skinless and bone-in
Two tablespoons of sunflower oil
30g plain flour
150ml chicken stock
150ml dry white wine
Two large thyme sprigs
Small bunch of sage
Two bay leaves
200g small chestnut mushrooms, quartered
100g full-fat crème fraîche
Knob of butter
Small bunch of flat-leaf parsley, chopped
Salt and freshly ground black pepper
Method:
Place the bacon in a large non-stick ovenproof frying pan and fry over medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer both the bacon and onions to a plate using a slotted spoon and set aside.
Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over high heat, turning once. Transfer to the plate with the bacon and onions.
Preheat the oven to 160C/140C Fan and then scatter the flour into the pan, adding a little more oil if needed before stirring to combine. Gradually incorporate the stock, whisking, and allow it to thicken.
Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, and then add the thyme, sage and bay leaves. The sauce should be thick at this stage.
Bring to a boil, season well with salt and pepper and cover with the lid. Transfer to the oven for 30 minutes. Once cooked, remove from the oven and add the mushrooms and crème fraîche.
Stir well and return the chicken to the oven for 15 to 20 minutes more, until tender. Meanwhile, heat the butter in a small frying pan over medium heat. Add the reserved sage leaves and fry until crisp.
Remove the bay leaves, thyme and sage sprigs from the casserole and discard. Stir in the chopped parsley and serve with the crisp sage leaves on top.
