Mary Berry Chicken Casserole Recipe
This Mary Berry Chicken Casserole Recipe is the ultimate warm and hearty meal for your family. It features tender chicken pieces smoky bacon and fresh vegetables in a rich, savory gravy.
Ingredients
- 8 skinless boneless chicken thighs, cut into large bite-sized chunks
- 6 ounces smoked back bacon chopped into small salty pieces
- 2 large leeks cleaned and sliced into thick rounds
- 3 medium carrots peeled and sliced into chunky circles
- ½ pound baby button mushrooms left whole for a rustic look
- 2 tablespoons all-purpose flour to thicken the savory sauce
- 2 cups chicken stock low sodium to keep it healthy
- ½ cup dry white wine optional, use more stock if preferred
- 1 tablespoon Dijon mustard for a sharp and tangy depth
- 1 teaspoon dried thyme or a few fresh sprigs
- 2 tablespoons sunflower oil for frying the meat
- Salt and black pepper to taste for perfect seasoning
- Fresh parsley finely chopped for a bright green garnish
Instructions
Brown the Chicken
- Heat the oil in a large frying pan over a medium-high heat on your stove. Add the chicken chunks and cook until they are golden brown on all sides for better flavor.
Crisp the Bacon
- Remove the chicken and add the chopped bacon to the same hot frying pan. Cook the bacon until it is crispy and has released its smoky, savory fat into the pan.
Sauté the Vegetables
- Add the sliced leeks and carrots to the pan with the bacon and cook for five minutes. The vegetables will soften and absorb all the wonderful flavors from the bacon and the chicken.
Stir in Flour
- Sprinkle the all-purpose flour over the vegetable and bacon mixture and stir it in very well. Cook for two minutes to remove the raw flour taste and create a thick base.
Add the Liquids
- Slowly pour in the chicken stock and white wine while stirring constantly to avoid any lumps. Bring the liquid to a gentle simmer until the sauce begins to thicken and look glossy.
Combine in Dish
- Transfer the chicken pieces and the vegetable sauce into your large ovenproof casserole dish. Make sure the chicken is well-covered by the liquid so it stays very moist and tender.
Season and Herb
- Stir in the Dijon mustard, dried thyme, salt, and pepper until everything is perfectly combined. The mustard adds a secret layer of flavor that makes the casserole taste professional and rich.
Add the Mushrooms
- Place the whole button mushrooms on top of the mixture and push them down into the sauce. Mushrooms add an earthy taste and a wonderful texture to every bite of the finished dish.
Bake in Oven
- Cover the dish with a tight lid and bake at 325°F for about one hour. The long, slow cooking time allows the chicken to become incredibly soft and the sauce to intensify.
Garnish and Serve
- Remove the dish from the oven and sprinkle fresh parsley over the top for a bright finish. Serve the hot casserole in deep bowls while the steam is still rising and smelling delicious.
Notes
- Use chicken drumsticks or thighs with the bone in for an even richer chicken flavor.
- Swap the white wine for a splash of apple cider for a sweeter, fruity twist.
- Add a handful of frozen peas during the last ten minutes for extra color and nutrition.
- If you don't like leeks, you can use two large yellow onions instead for the base.
- Make sure to trim any excess fat from the chicken to keep the sauce clean.
- For a thicker sauce, stir in a little cornstarch mixed with water at the very end.