Mary Berry Chicken Casserole with white wine is a hearty and flavourful dish created by Mary Berry and made with chicken pieces, bacon, mushrooms, and vegetables such as carrots and onions, cooked together in a rich tomato-based sauce. The casserole is seasoned using herbs such as bay leaves and sage.
Prep: 15 mins Total: 35 mins Yields: 6
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Why you’ll like it
In a nutshell, let’s look at why this chicken casserole is so popular and works well on many levels:
- Versatility: Chicken is a versatile ingredient that can be paired with a variety of flavours and ingredients.
- Ease of Preparation: This chicken casserole recipe is simple to prepare. It’s a matter of throwing all the ingredients into a casserole dish and baking it in the oven.
- Comforting and Satisfying: Chicken casseroles are hearty and comforting, making them a popular choice for colder weather and for feeding a crowd. They are also satisfying and filling, making them a great meal option for busy weeknights.
- Leftovers: Chicken casseroles make great leftovers, which can be reheated for a quick and easy meal the next day. This makes them a popular choice for meal prep and for busy individuals who don’t have time to cook every day.
When you don’t have any ideas about what to cook, this chicken casserole recipe is always a great option as it can be easily customised to your liking and mood.
Mary Berry Chicken Casserole Recipe
What is the Mary Berry Chicken Casserole?
A popular dish from the selection of Mary Berry recipes, the Mary Berry Chicken Casserole is known mainly for its simplicity and deliciousness, perfect if you’re looking for a comforting and satisfying meal. It includes chicken thighs, bacon, mushrooms, onions, carrots, celery, garlic, chicken stock, white wine, and a variety of herbs and seasonings, all slow-cooked together in a casserole dish until the chicken is tender and the flavours have melded together.
It’s a hearty and comforting meal that can be served with a variety of side dishes, such as mashed potatoes, rice, or crusty bread. Many people enjoy making this dish for family dinners, special occasions, or even meal prep for the week.
Ingredients
- Chicken Thighs (8 skinless thighs).
- Bacon (9 oz). Dry cured bacon, snipped into small pieces.
- Onions (2 large). Large onions, chopped finely.
- Sunflower oil (2 tbsp).
- Flour (1¼ oz).
- Chicken stock (¼ pint).
- White wine (¼ pint). Dry white wine.
- Thyme (2 sprigs)
- Sage, a bunch.
- Bay leaves (2 bay leaves).
- Chestnut mushrooms (7 oz). Small chestnut mushrooms, quartered.
- Full fat crème fraîche (4 oz).
- Butter (1 tbsp). A know of butter.
- Parsley (a small bunch). Small bunch of parsley, chopped
How to Make Mary Berry Chicken Casserole?
PRECOOK THE CHICKEN, BACON AND ONION
- Preheat the oven to 160°C/140°C fan/Gas 3.
- Fry the bacon on medium heat for a few minutes in a large non-stick frying pan or casserole, to remove the fat.
- Add the onions and keep frying until the bacon becomes brown at the edges.
- Transfer the bacon and onions to a plate using a slotted spoon and keep them aside.
- Lightly season the chicken and add oil to the same dish.
- Place the chicken in the dish and cook on high heat, turning once, until it becomes brown.
- Transfer the chicken to the plate with the bacon and onions.
PREPARE THE CASSEROLE
- Add flour to the same dish, stirring it along with a little more oil if required.
- Gradually add the hot stock and whisk until the mixture thickens.
- Pour in the wine and add the bacon, onions, and chicken to the dish.
- Add thyme, sage, and bay leaves, stirring well.
- Stir till the sauce gets thick.
- Season the chicken casserole with salt and black pepper and cover it.
- Transfer it to the oven and bake for 30 minutes.
- Take out the dish from the oven and add mushrooms and crème fraîche.
- Mix well and return it to the oven.
- Bake for another 15-20 minutes, until the chicken becomes tender.
BEFORE SERVING
- Heat butter over medium heat in a small pan.
- Add whole sage leaves and fry until they become crisp.
- Remove the bay leaves, thyme, and sage sprigs from the casserole and discard them. Some leaves would have already fallen off to flavour the casserole.
- Stir in the parsley and serve it with the crisp sage leaves on top.
NOTES
- You can make it up to a day ahead without adding the crème fraîche and mushrooms. Then add crème fraîche and mushrooms while reheating.
- This recipe can be frozen as well.
You might like more…
MORE MARY BERRY CHICKEN RECIPES:
- Mary Berry Dijon Chicken Recipe
- Mary Berry Tuscan Chicken
- Mary Berry Chicken Curry
- Mary Berry Chicken Pasta Bake
- Mary Berry Coronation Chicken
MORE POPULAR CHICKEN RECIPES:
- Ina Garten Chicken Piccata
- Jamie Oliver Chicken & Mushroom Lasagne
- Coronation Chicken Recipe Jamie Oliver
- Coronation Chicken Recipe Delia Smith
- Nando’s Peri Peri Chicken
Mary Berry Chicken Casserole
Mary Berry Chicken Casserole is a hearty and flavourful dish created by Mary Berry and made with chicken pieces, bacon, mushrooms, and vegetables such as carrots and onions, cooked together in a rich tomato-based sauce. The casserole is seasoned using herbs such as bay leaves and sage.
Ingredients
- 8 chicken thighs skinless
- 18 slices 9 oz raw cured bacon, and snipped into small pieces
- 2 large onions chopped finely
- 2 tbsp sunflower oil
- 1¼ oz flour
- ¼ pint chicken stock
- ¼ pint white wine dry
- 2 sprigs thyme
- ¼ cup sage leaves
- 2 bay leaves
- 7 oz chestnut mushrooms small chestnut mushrooms quartered.
- 4 oz full fat crème fraîche
- 1 tbsp butter a knob
- ¼ cup fresh parsley chopped
Instructions
PRECOOK THE CHICKEN, BACON AND ONION
- Preheat the oven to 160°C/140°C fan/Gas 3.
- Fry the bacon on medium heat for a few minutes in a large non-stick frying pan or casserole, to remove the fat.
- Add the onions and keep frying until the bacon becomes brown at the edges.
- Transfer the bacon and onions to a plate using a slotted spoon and keep them aside.
- Lightly season the chicken and add oil to the same dish.
- Place the chicken in the dish and cook on high heat, turning once, until it becomes brown.
- Transfer the chicken to the plate with the bacon and onions.
PREPARE THE CASSEROLE
- Add flour to the same dish, stirring it along with a little more oil if required.
- Gradually add the hot stock and whisk until the mixture thickens.
- Pour in the wine and add the bacon, onions, and chicken to the dish.
- Add thyme, sage, and bay leaves, stirring well.
- Stir till the sauce gets thick.
- Season the chicken casserole with salt and black pepper and cover it.
- Transfer it to the oven and bake for 30 minutes.
- Take out the dish from the oven and add mushrooms and crème fraîche.
- Mix well and return it to the oven.
- Bake for another 15-20 minutes, until the chicken becomes tender.
BEFORE SERVING
- Heat butter over medium heat in a small pan.
- Add whole sage leaves and fry until they become crisp.
- Remove the bay leaves, thyme, and sage sprigs from the casserole and discard them. Some leaves would have already fallen off to flavour the casserole.
- Stir in the parsley and serve it with the crisp sage leaves on top.
Notes
You can make it up to a day ahead without adding the crème fraîche and mushrooms. Then add crème fraîche and mushrooms while reheating.
This recipe can be frozen as well.
