Mary Berry’s “rather special” chicken and herb casserole recipe is the ideal solution for a simple yet delicious weekday dinner. This “simple” recipe, first introduced in her book *Love to Cook*, is an all-in-one dish that requires minimal prep time and is ready to serve in approximately an hour. It’s a brilliant family meal that appeals to both kids and adults alike, serving around four to six people.
This recipe can be made up to a day ahead and freezes well, but add the creme fraiche and mushrooms when reheating.
Ingredients:
* Eight chicken thighs
* Two large onions
* 250g dry-cured bacon
* 200g chestnut mushrooms
* 100g full-fat creme fraiche
* 30g plain flour
* 150ml chicken stock
* 150ml dry white wine
* Fresh thyme
* Fresh sage
* Fresh parsley
* Two bay leaves
* Butter, for frying
* Salt and pepper
* Sunflower oil
Method:
1. Preheat your oven to 160C/140C Fan/Gas Mark 3.
2. Dice the onions, mushrooms, and parsley, then cut the bacon into small pieces.
3. In a frying pan or casserole dish, cook the bacon over medium heat until the fat is rendered. Add the onions and cook until they are golden brown. Remove the bacon and onions from the pan and set aside.
4. Season the chicken thighs with salt and pepper. Add a tablespoon of sunflower oil to the same pan and brown the chicken on both sides. Remove the chicken and place it with the bacon and onions.
5. Add the flour to the pan, stirring to coat the bottom. Add more oil if needed. Pour in the hot chicken stock, stirring constantly to thicken the gravy.
6. Pour in the white wine and return the chicken, bacon, and onions to the pan. Stir and add the thyme and bay leaves.
7. Bring the gravy to a boil, season well with salt and pepper, and transfer the casserole to the oven. Cook for 30 minutes.
8. Remove the casserole from the oven and add the mushrooms and creme fraiche. Mix well and return to the oven for another 15-20 minutes until the chicken is cooked through.
9. While the casserole is cooking, melt a knob of butter in a pan and fry the sage leaves until crispy.
10. When the casserole is ready, remove the herbs and discard them. Stir in the parsley and sprinkle the crispy sage leaves on top.
Enjoy your delicious chicken casserole!
