Mary Berry's chicken and herb casserole is the ultimate winter warmer
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Mary Berry, the queen of baking, is also a master of hearty winter dishes. Her chicken and herb casserole is a prime example of her ability to elevate comfort food with a touch of elegance. This dish is perfect for both beginner cooks and seasoned chefs, thanks to its simple yet flavourful recipe.
The sauce, thickened with flour and enriched with stock and wine, is the star of this dish. It can be prepared a day in advance, just remember to add the crème fraîche and mushrooms when reheating. 250 grams dry cured bacon, snipped into small pieces.
Two large onions, chopped. Eight Skinless chicken thighs, bone-in. Two tbsp sunflower oil. 30 grams (1¼ oz) plain flour. 150 ml (¼ pint) hot chicken stock. 150 ml (¼ pint) dry white wine. Two large sprigs of thyme. Small bunch of sage, six leaves removed for garnish.
Two bay leaves. 200 grams (7oz) small chestnut mushrooms quartered. 100 grams full-fat crème fraîche. One knob of butter. Small bunch of parsley, chopped. Preheat the oven to 160C / 140C fan/ Gas 3. In the meantime, cook the bacon in a large non-stick pan to release the fat, then add onions and fry until the bacon edges turn brown. Remove both to a plate with a slotted spoon, reports the Express.
Season the chicken lightly, brown it in the same oil-filled pan on high heat, flipping once, and add it to the plate with bacon and onions. Sprinkle flour in the pan, adding oil if necessary, to make a paste. Slowly add the hot stock, whisking until thickened. Mix in the wine, then reintroduce the bacon, onions and chicken, along with thyme, sage and bay leaves. Season with salt and pepper, cover and bake for 30 minutes.