When the weather is cold it is natural to crave something rich and hearty, but many people also want something healthier to eat during the week.

Mary Berry's "rather special" chicken and herb casserole is the perfect solution for an easy yet tasty midweek dinner.

She first shared this "simple "recipe in her book 'Love to Cook' where she described this tasty dinner as "an all-in-one dish to cook and serve."

This recipe is quick to prepare all in one dish where it is then transferred to the oven to slowly roast, and can be on the table for dinner in around one hour.

It is a fantastic family meal which is loved by both children and adults and can serve around four to six people.

READ MORE: Jamie Oliver's 'smash hit' baked chicken recipe is simple and tastes 'delicious'

How to make Mary Berry's chicken and herb casserole


  • Eight chicken thighs
  • Two large onions
  • 250g of dry-cured bacon
  • 200g of chestnut mushrooms
  • 100g of full-fat creme fraiche
  • 30g of plain flour
  • 150ml of chicken stock
  • 150ml of dry white wine
  • Fresh thyme
  • Fresh sage
  • Fresh parsley
  • Two bay leaves
  • Butter
  • Salt and pepper
  • Sunflower oil

Kitchen essentials:

  • Large non-stick ovenproof frying pan or heat-proof casserole dish


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Preheat the oven to 160C, 140C for a fan oven or Gas Mark 3.

Prepare your ingredients. Chop up the onions, mushrooms, and parsley, then snip the bacon into small pieces.

Place the bacon in your frying pan or casserole dish on medium heat on the stove. Cool for a few minutes to render out the fat and then add the onions.

Cook the onions and bacon until both are golden and brown. Use a slotted spoon to take out the bacon and onion from the pan and set it aside on a plate for now.

Season your chicken with salt and pepper. Place a tablespoon of sunflower oil in the unwashed pan, add the chicken and cook on high heat. Once browned on both sides, transfer the chicken to the plate with the bacon and onion.

Add the flour to the pan and add more oil if needed. Stir to combine then add the hot chicken stock to the pan and keep stirring to allow the gravy to thicken.

Pour the white wine into the pan and return the chicken, bacon and onion to the pan. Stir well and add the herbs thyme and bay leaves to the pan.

Once the gravy sauce is very thick, bring to a boil, season well with salt and pepper then place in the oven.

Cook the dish in the oven for 30 minutes. Once ready remove the pan and add the mushrooms and cream fraiche. Give it a good mix then return to the oven for an additional 15 to 20 minutes until fully cooked.

While the chicken casserole is cooking, add a knob of butter to a pan and add the sage leaves. Fry until they are crispy.

Once the dish is ready, remove all the herb leaves from the casserole and disregard. Stir in the parsley and sprinkle the crisp sage leaves on top.

Your mouth-watering chicken casserole is now ready to serve.

2024-02-21T13:16:21Z dg43tfdfdgfd