Mary Berry's Creamy Chicken Casserole
By Lucy Parissi | Supergolden Bakes · supergoldenbakes.com
1 hrServes 4
A rich, creamy braise of chicken thighs with bacon, mushrooms and herbs, finished with crème fraîche and crispy sage.
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| prepPreheat oven to 160°C / 325°F | ||||
| 8 chicken thighs | Season chicken, brown in oil 3–4 min | Add wine, stock, herbs & chicken, braise 160°C / 325°F, 30 min | Stir in crème fraîche & thickener, simmer 1 min | Discard bay leaves, top with sage & serve |
| salt and pepper (to season) | ||||
| 5 ml sunflower oil | ||||
| 8 strips smoked streaky bacon (diced) | Render bacon over medium heat | |||
| 1 large onion (finely diced) | Cook onion, garlic & bacon 5 min | |||
| ½ tsp minced garlic | ||||
| 200 g mushrooms (sliced) | Add mushrooms & spices, cook until browned | |||
| ½ tsp salt | ||||
| ½ tsp ground black pepper | ||||
| 1 tsp dried thyme (or mixed herbs) | ||||
| 4 leaves sage (or small sage sprigs) | ||||
| 2 leaves bay | ||||
| 125 ml dry white wine (or stock) | ||||
| 125 ml hot chicken stock | ||||
| 250 ml crème fraîche (or sour cream, full-fat) | ||||
| 1 tsp xanthan gum or cornstarch (diluted in 30 ml cold water) | ||||
| 15 g unsalted butter | Pan fry sage leaves until crispy | |||
| large fresh sage leaves (for garnish) | ||||
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