Chicken and Herb Casserole : So Tasty : A Mary Berry Recipe

Chicken has so many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium.

Today I am sharing an all-in-one chicken dish to cook and serve, which comes from Mary Berry, one of the best-known and respected cookery writers and broadcasters in the UK. She describes her cooking style as 'family' - practical, healthy recipes that incorporate lots of fresh ingredients. 

Have a look at this chicken and herb casserole recipe, and see what you think.

Ingredients

Serves Four
1 pinch each salt and black pepper
250 g dry cured bacon, snipped into small pieces
2 large onions, chopped
8 skinless chicken thighs, bone in
2 tbsp sunflower oil
30 g plain (all-purpose) flour
150 ml hot chicken stock
150 ml dry white wine
2 large sprigs of thyme
1 small bunch of sage, 6 leaves removed for garnish
2 bay leaves
200 g small chestnut mushrooms, quartered
100 g full-fat crème fraîche
1 knob of butter
1 small bunch of parsley, chopped

Method
1. Preheat the oven to 160°C/140°C fan/315°F/gas mark 3.
2. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.
3. Lightly season the chicken. Place the oil in the unwashed dish, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.
4. Scatter the flour into the dish (adding a little more oil, if needed) and stir to combine. Gradually incorporate the hot stock, whisking, and allow to thicken.
5. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme sprigs, sage sprigs and bay leaves. The sauce will be quite thick at this stage.
6. Bring to the boil, season well with salt and black pepper and cover. Transfer to the oven for 30 minutes.
7. Remove the dish from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.
8. Meanwhile, heat the butter in a small pan over a medium heat. Add the whole sage leaves and fry until crisp.
9. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the parsley and serve with the crisp sage leaves on top.

Tips
i) Can be made up to a day ahead. Add the crème fraîche and mushrooms when reheating.
ii) Freezes well.
From an idea seen here

For readers who may prefer a Vegetarian Casserole

Greengrocers Veggie Hotpot - see here

~ enjoy your day ~

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan