Mary Berry Chicken And Herb Casserole​ Recipe

This hearty Mary Berry Chicken and Herb Casserole is a perfect weeknight dinner, packed with savory flavors. It’s made with tender chicken thighs, smoky bacon, mushrooms, and fragrant herbs like thyme and bay leaves, all simmered in a rich, creamy white wine sauce. The result is a simple, comforting, and elegant main course that is perfect for a cozy winter evening, and it serves 4 to 6 people.

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Mary Berry Chicken And Herb Casserole Ingredients

• 8 skinless, bone-in chicken thighs
• 2 tbsp sunflower oil
• 250g dry-cured bacon, snipped into small pieces
• 2 large onions, chopped
• 30g plain flour
• 150ml hot chicken stock
• 150ml dry white wine
• 2 large sprigs of thyme
• 2 bay leaves
• 200g small chestnut mushrooms, quartered
• 100g full-fat crème fraîche
• A knob of butter
• A small bunch of fresh parsley, chopped
• Salt and black pepper

How To Make Mary Berry Chicken And Herb Casserole

1. Preheat the oven and prepare the ingredients: Preheat your oven to 160°C/140°C fan/Gas 3. Snip the bacon into small pieces and chop the onions. Lightly season the chicken thighs with salt and pepper.
2. Brown the bacon and onions: In a large, ovenproof frying pan or casserole dish, fry the bacon over a medium heat for a few minutes to render out the fat. Add the chopped onions and continue to fry until the bacon is brown and the onions are soft. Use a slotted spoon to transfer the bacon and onions to a plate and set them aside.
3. Brown the chicken: Add the sunflower oil to the unwashed pan. Place the seasoned chicken thighs in the pan and brown them on all sides over a high heat. Once browned, transfer them to the plate with the bacon and onions.
4. Make the sauce: Scatter the flour into the pan, stirring it with any leftover oil and juices. Gradually whisk in the hot chicken stock until you have a smooth paste. Slowly pour in the dry white wine, whisking constantly until it is well combined.
5. Simmer the casserole: Return the browned chicken, bacon, and onions to the pan. Add the sprigs of thyme and the bay leaves. Stir everything together, bringing it to a gentle boil. Season generously with salt and black pepper, then cover the dish and place it in the preheated oven for 30 minutes.
6. Add the creamy finish: Remove the casserole from the oven. Stir in the quartered mushrooms and the crème fraîche. Stir well to combine, then return the dish to the oven for a further 15 to 20 minutes, or until the chicken is tender and cooked through.
7. Serve the casserole: Just before serving, remove and discard the bay leaves and thyme sprigs. Stir in the fresh, chopped parsley.

Recipe Tips

• Brown the chicken well: Don’t skip browning the chicken thighs. This step adds a deep, savory flavor to the dish and helps to build the base of the sauce.
• Use a dry white wine: A dry wine like Sauvignon Blanc or Pinot Grigio is best. It adds a lovely acidity and depth of flavor without making the sauce overly sweet.
• Don’t add the mushrooms too early: Adding the mushrooms in the last part of the cooking ensures they stay firm and don’t become soggy.
• Let the crème fraîche melt slowly: When you add the crème fraîche, be sure to stir it in well and allow it to heat through slowly. This will prevent it from splitting and keep your sauce smooth and creamy.

What To Serve Chicken And Herb Casserole

This rich and hearty casserole is a complete meal on its own, but it’s wonderful with a few classic accompaniments. Serve it with creamy mashed potatoes to soak up all the delicious sauce, or with a side of steamed green beans or roasted carrots for a pop of color and freshness. A warm, crusty loaf of bread is also perfect for mopping up every last bit.

How To Store Chicken And Herb Casserole Leftovers

• Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it gently on the stovetop or in a microwave until heated through.
• Freeze: This casserole freezes well. Cool it completely before transferring it to a freezer-safe container. It will keep for up to 3 months. Thaw it in the refrigerator overnight and then reheat as instructed.

Mary Berry Chicken And Herb Casserole Nutrition Facts

• Servings: 6 servings
• Calories: 593 kcal
• Total Fat: 44g
• Saturated Fat: 18g
• Cholesterol: 146mg
• Sodium: 500mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 34g

Frequently Asked Questions

• Can I use a different cut of chicken? Yes, you can use chicken breasts, but the cooking time will be shorter. They will be done in about 20-25 minutes in the oven. Chicken thighs are recommended because they stay moister and have more flavor.
• What kind of white wine should I use? A dry white wine like Sauvignon Blanc or Pinot Grigio works best. The important thing is to use a wine that you would also enjoy drinking. Avoid sweet wines, as they will throw off the flavor of the casserole.
• Can I make this casserole ahead of time? Yes, this casserole can be prepared a day in advance up to the point of adding the mushrooms and crème fraîche. Store it covered in the refrigerator. When ready to cook, add the mushrooms and crème fraîche, then bake as instructed.

Try More Recipes:

• Mary Berry Creamy Chicken Casserole​ With White Wine​ Recipe
• Mary Berry Cottage Pie With Dauphinoise Potatoes​ Recipe
• Mary Berry Individual Dauphinoise Potatoes​ Recipe