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.
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.
- Heat oil in a skillet over high heat, then brown the chicken on both sides before setting it aside and draining any excess oil.
- In the same pan, cook the bacon over medium heat until the fat begins to render.
- 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.
- Return the chicken to the pan, bring everything to a gentle simmer, and transfer to a preheated 160°C (325°F) oven.
- Cover and cook for 20 minutes, then uncover and cook for another 10 minutes.
- Alternatively, simmer on the stove over low heat for about 20 minutes until the chicken is fully cooked.
- Stir in the crème fraîche and, if needed, thicken the sauce with xanthan gum or a little diluted cornflour, allowing it to simmer briefly.
- In a separate pan, melt butter and fry the sage leaves until crispy, then drain them on a paper towel.
- Discard the bay leaves, adjust the seasoning, and serve topped with crispy sage leaves alongside mashed potatoes or a low-carb alternative.
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.