Mary Berry chicken casserole is a luxurious classic. Rich and full of flavour. Tender chicken breasts with a luxurious red wine sauce, smoky bacon, and earthy mushrooms.
less than 30 mins
30 mins to 1 hour
Serves 6
Mary Berry recipes
From Mary Berry’s Foolproof Cooking
This dish is high in protein from the chicken but also contains significant amounts of saturated fat from butter and bacon. The red wine adds flavour but also calories. Enjoy in moderation as part of a balanced diet (nutri-score).
Equipment
- Large bowl
- Colander
- Large saucepan
- Deep ovenproof frying pan or casserole dish
- Medium pan
- Kitchen paper
- Slotted spoon
Ingredients
- Baby shallots, peeled, 400g/14oz
- Garlic cloves, crushed, 3
- Fresh thyme, 1 small bunch
- Bay leaves, 4
- Red wine, 600ml/20fl oz
- Chicken breasts, small, skinless and boneless, 6
- Olive oil, 2 tbsp
- Butter, 75g/2¾oz
- Plain flour, 3 tbsp
- Smoked streaky bacon, chopped into pieces, 350g/12oz
- Tomato purée, 1 tbsp
- Light muscovado sugar, 1 tbsp
- Button mushrooms, halved, 400g/14oz
- Salt and freshly ground black pepper, to taste
Method
Marinate the Chicken
- Combine shallots, garlic, thyme, bay leaves, and wine in a large bowl.
- Add chicken breasts, season with salt and pepper, and marinate for at least 1 hour.
Prepare for Cooking
- Preheat the oven to 160C/140C Fan/Gas 3.
- Strain the marinated chicken, reserving shallots, bay leaves, and thyme.
- Pat the chicken dry with kitchen paper.
Cook the Chicken
- Heat oil and 50g butter in a deep ovenproof frying pan or casserole dish.
- Brown the chicken breasts for 5-10 minutes per side.
- Remove chicken and set aside.
Prepare the Sauce
- Reduce wine marinade by a third over high heat.
- Mix flour with water, then stir into the hot wine.
Cook Bacon and Shallots
- Fry bacon until browned.
- Add reserved shallots and cook until softened.
Combine and Bake
- Add wine sauce, tomato purée, sugar, reserved herbs, and seasoning to the pan.
- Bring to a boil, add browned chicken.
- Cover and bake for 20-25 minutes.
Finish the Dish
- Fry mushrooms in remaining butter.
- Add mushrooms to the casserole before serving.
- Remove bay leaves and thyme.
- Serve hot with mashed potato and shredded cabbage.
Nutri-score Health Check
This chicken casserole recipe falls into the Nutri-Score category D: Less healthy.
The high content of saturated fats from butter and bacon, as well as the added sugar and alcohol from the wine, contribute to this lower score. However, the dish does provide protein from the chicken and some nutrients from the vegetables.
The score is calculated based on the balance of beneficial nutrients (protein, fibre, vegetables) against less favourable components (calories, saturated fat, sugar, alcohol).
Remember, this score is automatically calculated from the ingredients and is only a guide.
Mary Berry chicken casserole FAQ
- Can I make this dish ahead of time?
Yes, you can prepare this dish up to 3 days in advance and store it in the refrigerator. - Is it possible to freeze this casserole?
Yes, it can be frozen for up to a month in a freezer-proof container or bag. - What can I substitute for red wine?
You can use chicken or beef stock as a non-alcoholic alternative, though it will change the flavor profile. - How can I make this dish healthier?
Use skinless chicken breast, reduce the amount of bacon and butter, and increase the vegetable content. - What sides pair well with this casserole?
Mashed potatoes and shredded cabbage are recommended, but a crisp green salad or steamed vegetables would also complement this dish well. - Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be used for a more tender and flavorful result. - How do I know when the chicken is cooked through?
The internal temperature of the chicken should reach 75°C (165°F) when tested with a meat thermometer. - Can I add other vegetables to this casserole?
Certainly! Carrots, celery, or leeks would be great additions to this dish. - Is there a quick way to peel shallots?
Soaking shallots in boiling water for 5 minutes before peeling can make the process easier. - How can I thicken the sauce if it’s too thin?
You can make a slurry with cornstarch and cold water, then stir it into the simmering sauce. - What type of red wine is best for this recipe?
A full-bodied red wine like Burgundy or Pinot Noir works well in this dish.
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