Mary Berry’s ‘rather special’ chicken and herb casserole is a super easy ‘all-in-one’ dish

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Mary Berry’s ‘rather special’ chicken and herb casserole is a super easy ‘all-in-one’ dish

Chicken casserole is a great dish to cook for the family, with leftovers ready to heat up the following day.

It can also be altered to whatever you have in the fridge, making it super versatile.

The notes of Mary Berry’s recipe said: “An all-in-one dish that is really easy to cook and serve.

“Sage was often used as a dried herb in recipes but now it is readily available fresh and is simple to grow.

“It comes with either grey or purple leaves, they both taste the same.”

Ingredients:

250g dry-cured bacon, snipped into small pieces

Two large onions, chopped

Eight chicken thighs, skin removed and bone in

Two tablespoons of sunflower oil

30g plain flour

150ml chicken stock

150ml dry white wine

Two large thyme sprigs

Small bunch sage

Two bay leaves

200g small chestnut mushrooms, quartered

100g full-fat crème fraîche

Knob of butter

Small bunch of flatleaf parsley

Method:

Place the bacon into a large non-stick frying pan and fry over medium heat for a few minutes before adding the onions and drying until the bacon is brown at the edges.

Transfer the bacon and onions to a plate using a slotted spoon and set to the side before lightly seasoning the chicken with salt and pepper.

Place the oil into the frying pan, adding the chicken and browning over high heat. Then, transfer to the plate with the bacon and onions.

Preheat the oven to 160C or 140C Fan before scattering the flour into the pan and stirring to combine.

Slowly add the stock, whisking it and then pour in the wine as well as the bacon, onions and chicken. Make sure to stir well before adding the thyme, sage and bay leaves.

Bring to the boil whilst seasoning to taste with salt and pepper, then transfer to the oven for 30 minutes.

Remove the pan from the oven and then add the mushrooms and crème fraîche, stirring well before returning it to the oven for 15 to 20 minutes, until the chicken is tender.

Meanwhile, heat the butter in a small frying pan on a medium heat and then add the reserved sage leaves and fry until they are crisp.

Remove the bay leaves, thyme and sage sprigs from the casserole and discard before stirring in the parsley and serving with the crisp sage leaves on top.

This recipe can be made up to a day ahead, but add the crème fraîche and mushrooms when reheating.

Cet article est apparu en premier sur https://www.express.co.uk/life-style/food/1869550/Mary-berry-chicken-casserole-recipe


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