Mary Berry's chicken casserole recipe is 'simple but tasty' and ready in 50 minutes
Mary Berry's chicken casserole recipe is 'simple but tasty' and ready in 50 minutes
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Mary Berry says her chicken casserole is a straightforward yet delectable option - boasting a rich sauce that pairs exquisitely with creamy mashed potatoes and kale. "This is a casserole that you will come back to again and again," the renowned chef assured. Although the original recipe requires 50 minutes to prepare, a minor adjustment can reduce the cooking time to a mere 25 minutes for those in a hurry.
The trick is to substitute chicken thighs with chicken breasts, yielding a swift and mouth-watering dish. For those adhering to the original recipe, here's how to prepare Mary Berry's "chicken valencia" casserole. Ingredients. Method. Preheat oven to 160°C/140°C fan/Gas 3. In a large, deep ovenproof pan or casserole dish with a lid, heat one tablespoon of sunflower oil. Season chicken thighs with salt and pepper, then add to the pan and brown over high heat for two to three minutes on each side until golden. Remove, cover with foil, and set aside, reports the Express.
Add bacon and onions to the pan, frying for three to four minutes over high heat until bacon is crispy. Add garlic and fry for a further 30 seconds. Start by measuring 25g of flour into a bowl, gradually whisk in 300ml of wine until it forms a smooth paste, then add this mixture to your pan with the tomatoes. Cooking icon Mary Berry suggests: "Rinse the tin out with a little of the wine mixture and tip into the pan to use up every drop.".
Next, add sugar to the pan, stir well, and bring to the boil. Place the chicken back in the pan with any collected juices, bring it to a boil again while stirring. Seal the deal with a lid and let it cook in the oven for about 45 minutes or until the chicken is tender and fully cooked. As you wait for the chicken to finish, heat some oil in another frying pan, toss in the mushrooms, and fry them off until they're golden and just right, which takes around three or four minutes. Fold the mushrooms and thyme into the casserole moments before serving.
Serve up this heartwarming casserole hot with some creamy mash and greens like kale—fabulously healthy and scrumptious soaking up that rich chicken sauce. For those cooking in advance, Mary Berry assures that the chicken casserole "can be made up to two days ahead and reheated to serve". Serve the food you really want to eat by signing up for our tips and recipes and never be bored by your cooking again.
