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This image shows bone-in chicken pieces sizzling in a pan, browning to develop a rich golden crust that adds deep flavor to the casserole.

Mary Berry Chicken Casserole Recipe

Mary Berry’s Chicken Casserole is a comforting, flavorful dish featuring tender chicken thighs simmered in a rich, herby sauce with crispy bacon, mushrooms, and onions. Finished with a touch of crème fraîche, this dish is perfect for serving with mashed potatoes or a low-carb alternative.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Servings 4 people
Calories 711 kcal

Equipment

  • Large skillet
  • Ovenproof casserole dish
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board

Ingredients
  

Chicken Casserole

  • salt and pepper to season
  • 8 strips smoked streaky bacon diced
  • 200 g mushrooms sliced
  • 1 g large onion finely diced
  • 8 chicken thighs
  • 250 g full fat creme fraiche or sour cream
  • 120 ml dry white wine
  • ½ tsp ground black pepper
  • ½ tsp minced garlic
  • 120 ml hot chicken stock from a stock cube
  • 1 tsp sunflower oil
  • ½ tsp salt
  • 2 bay leaves
  • 1 tsp xanthan gum or 2 tsp cornflour diluted in a little cold water
  • 1 tsp dried thyme or mixed herbs
  • 4 fresh sage leaves or small sage sprigs

Fried Sage

  • large fresh sage leaves
  • 1 tbsp unsalted butter

Instructions
 

  • Season the chicken thighs generously with salt and pepper.
    This image shows small pieces of bacon being cooked in a pan until crispy, releasing their smoky and savory aroma to enhance the dish.
  • Heat oil in a skillet over high heat, then brown the chicken on both sides before setting it aside and draining any excess oil.
    This image shows finely chopped onions and garlic sizzling in the pan, absorbing the flavorful bacon fat to create a rich, aromatic base for the casserole.
  • In the same pan, cook the bacon over medium heat until the fat begins to render.
    This image shows sliced mushrooms being sautéed in a pan, turning golden brown and releasing their earthy aroma, adding depth to the dish.
  • Add the onions and garlic, stirring for about five minutes until the onions soften and the bacon turns crispy at the edges.
  • Stir in the mushrooms, additional salt, pepper, and dried herbs, cooking until the mushrooms are browned.
  • Pour in the white wine and chicken stock, then add the sage and bay leaves.
    This image shows a generous pour of white wine and chicken stock being added to the pan, creating a fragrant and flavorful sauce for the chicken casserole.
  • Return the chicken to the pan, bring everything to a gentle simmer, and transfer to a preheated 160°C (325°F) oven.
    This image shows golden-browned chicken pieces being returned to the pan, ready to soak up the delicious sauce before baking.
  • Cover and cook for 20 minutes, then uncover and cook for another 10 minutes.
    This image shows a casserole dish placed in the oven, where the chicken slowly simmers to tender perfection, absorbing all the rich flavors.
  • Alternatively, simmer on the stove over low heat for about 20 minutes until the chicken is fully cooked.
    This image shows a spoonful of crème fraîche being stirred into the casserole, creating a silky, creamy sauce that enhances the dish’s richness.
  • Stir in the crème fraîche and, if needed, thicken the sauce with xanthan gum or a little diluted cornflour, allowing it to simmer briefly.
    simmering-the-sauce-until-thick-and-velvety-for-the-perfect-consistency
  • In a separate pan, melt butter and fry the sage leaves until crispy, then drain them on a paper towel.
    crisping-up-fresh-sage-leaves-in-butter-for-a-crunchy-garnish
  • Discard the bay leaves, adjust the seasoning, and serve topped with crispy sage leaves alongside mashed potatoes or a low-carb alternative.
    This image shows fresh sage leaves sizzling in a small pan of butter, turning crispy and fragrant, ready to top the casserole.

Notes

  • Browning the chicken well adds depth of flavor to the dish, so don’t rush this step.
  • Use dry white wine for a richer taste, or substitute with extra chicken stock for an alcohol-free version.