Mary Berry Chicken Casserole

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Mary Berry’s chicken casserole with herbs, mushrooms and bacon in a rich creamy sauce. An easy and flavour-packed one pot recipe that’s also low carb and Keto Friendly.

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Chicken casserole with bacon and mushrooms in a creamy sauce

Mary Berry is the queen of unfussy cooking and baking. I love her simple recipes and straightforward instructions. This chicken and herb casserole is a Mary Berry favourite!

You can’t go wrong with tender chicken thighs cooked with white wine, bacon, mushrooms and herbs! The finishing touch, creme fraiche, turns this one-pot recipe into something truly special.

Mary Berry’s Chicken Casserole is topped with crispy fried sage leaves which I normally would go the extra mile for but they are not essential!

If you follow a low carb / Keto diet, make sure to use xanthan gum to thicken the sauce. Serve with cauliflower or celeriac mash and steamed vegetables.

Here’s what you will need

You will need an oven-safe casserole dish for this recipe. I have rejigged the method of this recipe to simplify it and speed it up a bit.

  • Chicken thighs: I used bone in and skin on thighs but you can use boneless and skinless if you prefer
  • Smoked streaky bacon
  • Onions and garlic
  • Mushrooms – small white button mushrooms or chestnut mushrooms
  • White wine – dry white wine such as Sauvignon Blanc or Pinot Gris
  • Chicken stock from a cube
  • Creme fraiche or thick double cream
  • A little cornflour or xanthan gum to thicken the sauce if needed
  • Fresh sage leaves, dried thyme, bay leaves
Mary Berry's Chicken CasseroleMary Berry's Chicken Casserole with herbs, bacon, mushrooms and cream in a pan

How to make Mary Berry’s Chicken Casserole

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Season the chicken thighs with salt and pepper. Heat the oil in a skillet until simmering then brown the chicken over high heat, turning once. Set aside and drain any oil from the pan.

searing chicken thighs in a skillet

Pan fry the bacon over medium heat until it starts to render its fat.

pan frying diced streaky bacon

Add the onions and garlic and cook, stirring, for five minutes until the onions soften and bacon starts getting crispy at the edges.

Bacon and onions in a pan

Add the mushrooms, salt, pepper and dried herbs and cook, stirring, until the mushrooms are browned.

panfrying onions, bacon and mushrooms in a pan

Stir in the white wine, chicken stock, sage and bay leaves. Add the chicken thighs. Bring to a low simmer, cover and cook in the oven for 20 minutes. Take the lid off and continue to cook for a further 10 minutes.

Chicken and herb casserole cooking in a pan

Stir in the creme fraiche and sprinkle with xanthan gum (or stir in a little diluted cornflour) if the sauce needs thickening. Simmer for a minute or so.

stirring creme fraiche into chicken casserole

Discard the bay leaves. Check the seasoning and serve with mashed potatoes or cauliflower mash for a Keto option. SO yummy!

Chicken thighs in a creamy sauce with mushrooms, herbs and bacon

Recipe Notes

Have you made this Chicken Casserole alla Mary Berry? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

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Chicken thighs in a creamy sauce with mushrooms, herbs and bacon

Mary Berry’s Creamy Chicken Casserole

Mary Berry’s chicken casserole with herbs, mushrooms and bacon in a rich creamy sauce. An easy and flavour-packed one pot recipe that’s also low carb and Keto Friendly.

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Rate

Course: Main Course

Cuisine: British

Keyword: Mary Berry Chicken Casserole

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4

Calories: 711kcal

Instructions

  • Season the chicken thighs with a few turns of the salt and pepper mill. Heat the oil in a skillet until simmering then brown the chicken over high heat, turning once. Set aside and drain any oil from the pan.

  • Pan fry the bacon over medium heat until it starts to render its fat.

  • Add the onions and garlic and cook, stirring, for five minutes until the onions soften and bacon starts getting crispy at the edges.

  • Add the mushrooms, salt, pepper and dried herbs and cook, stirring, until the mushrooms are browned.

  • Stir in the white wine, chicken stock, sage and bay leaves. Add the chicken thighs. Bring to a low simmer, cover and cook in the oven for 20 minutes. Take the lid off and continue to cook for a further 10 minutes.

  • Stir in the creme fraiche and sprinkle with xanthan gum (or stir in a little diluted cornflour) if the sauce needs thickening. Simmer for a minute or so.

  • Heat the butter and pan fry the sage leaves (if using) until crispy. Drain them on a kitchen towel.

  • Discard the bay leaves. Check the seasoning, top with the crispy sage leaves and serve with mashed potatoes or cauliflower mash for a Keto option. SO yummy!

Video

Nutritional Info

Calories: 711kcal | Carbohydrates: 11g | Protein: 41g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 601mg | Potassium: 727mg | Fiber: 2g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg



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