Mary Berry’s Chicken Casserole is a comforting and flavorful one-pot dish that combines tender chicken thighs with bacon, mushrooms, and aromatic herbs in a creamy creme fraiche sauce. It’s a favourite for its rich taste and simplicity, perfect for those following a low-carb or Keto diet.
To enjoy, serve Mary Berry’s Chicken Casserole hot alongside mashed potatoes, rice, or cauliflower mash for a healthier option. It also pairs well with steamed vegetables like broccoli or green beans. Don’t forget some crusty bread to soak up the delicious sauce!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it in a skillet over low heat to preserve the flavors and texture. Leftovers often taste even better the next day as the flavors meld together, making for a satisfying and convenient meal.
Mary Berry Chicken Casserole Recipe
Ingredients
Chicken Casserole
- 8 Chicken thighs
- Salt and pepper to season
- 1 tsp Sunflower oil
- 8 strips Smoked streaky bacon diced
- 1 Large onion finely diced
- ½ tsp minced Garlic
- 200 g 7 oz Mushrooms, sliced
- ½ tsp Salt
- ½ tsp ground Black pepper
- 1 tsp dried Thyme or mixed herbs
- 4 Fresh sage leaves or small sage sprigs
- 2 Bay leaves
- 120 ml ½ cup Dry white wine
- 120 ml ½ cup Hot chicken stock (from a stock cube)
- 250 g 1 cup full-Fat creme fraiche or sour cream
- 1 tsp Xanthan gum or 2 tsp cornflour diluted in a little cold water
Fried Sage (optional)
- 1 tbsp Unsalted butter
- Large fresh sage leaves
Instructions
- Prepare the Chicken: Season the chicken thighs with salt and pepper. Heat the sunflower oil in a skillet over high heat. Brown the chicken thighs on both sides, then set aside and drain any excess oil.
- Cook the Bacon and Aromatics: In the same skillet, cook the diced bacon over medium heat until it starts to render its fat. Add the finely diced onion and minced garlic, stirring occasionally, until the onions soften and the bacon crisps at the edges.
- Add Mushrooms and Herbs: Stir in the sliced mushrooms, salt, pepper, and dried thyme (or mixed herbs). Cook until the mushrooms are browned and softened.
- Deglaze and Simmer: Pour in the dry white wine and hot chicken stock. Add the fresh sage leaves (or sprigs) and bay leaves. Return the chicken thighs to the skillet. Bring to a low simmer.
- Cook in the Oven: Cover the skillet and transfer it to a preheated oven at 160°C (325°F). Cook for 20 minutes covered, then uncover and cook for an additional 10 minutes. Alternatively, continue cooking on the stove over low heat until the chicken is cooked through, about 20 minutes.
- Finish with Creme Fraiche: Stir in the creme fraiche (or sour cream). If the sauce needs thickening, sprinkle in xanthan gum or stir in diluted cornflour. Simmer for another minute.
- Prepare Fried Sage (Optional): In a separate pan, heat unsalted butter and fry the sage leaves until crispy. Drain on a kitchen towel.
- Serve: Discard the bay leaves. Check the seasoning and top the casserole with the crispy sage leaves. Serve hot with mashed potatoes or cauliflower mash for a Keto-friendly option. Enjoy your delicious meal!
Notes
- Choose Chicken Thighs: Opt for chicken thighs instead of chicken breasts for this recipe. Thighs are more flavorful and tender, and they hold up well to long cooking times without drying out.
- Use Fresh Herbs: Fresh herbs like sage and thyme add vibrant flavors to the casserole. If possible, use fresh herbs instead of dried ones for a more aromatic and fresh taste.
- Adjust Creaminess: Depending on your preference, you can adjust the creaminess of the sauce by varying the amount of creme fraiche or sour cream added. Start with less and gradually add more until you achieve the desired richness.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 710Â kcal |
| Carbohydrates | 12g |
| Protein | 40g |
| Fat | 52g |
| Cholesterol | 232mg |
| Sodium | 601mg |
| Sugar | 6g |
| Iron | 2mg |
Can I Use Chicken Breast Instead of Chicken Thighs?
Yes, you can use chicken breast if you prefer or if that’s what you have on hand. However, chicken thighs are recommended for this recipe because they are more tender and flavorful, especially with longer cooking times. If using chicken breast, be cautious not to overcook it to avoid drying out the meat.
What Can I Serve with Mary Berry’s Chicken Casserole?
Mary Berry’s Chicken Casserole pairs well with mashed potatoes, rice, or cauliflower mash for a low carb option. You can also serve it with a side of steamed vegetables like broccoli or green beans to complete the meal. Some crusty bread or dinner rolls are also great for soaking up the delicious creamy sauce.