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Mary Berry’s Chicken Casserole

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Mary Berry’s Chicken Casserole is a classic slow-cooked dish made with chicken thighs or drumsticks simmered with onions, carrots, celery, stock, and herbs until the chicken is tender and infused with flavour. Sometimes enriched with white wine or cream, it’s a rustic yet elegant dish that’s easy to prepare and satisfying to eat.

Ingredients

Scale

  • 8 chicken thighs (skin-on, bone-in for extra flavour)

  • 2 tbsp olive oil

  • 2 onions, finely chopped

  • 2 carrots, sliced

  • 2 celery sticks, sliced

  • 2 garlic cloves, minced

  • 1 tbsp plain flour

  • 250ml white wine (optional)

  • 500ml chicken stock

  • 2 bay leaves

  • 1 tsp dried thyme or 2 sprigs fresh thyme

  • 150ml double cream or crème fraîche (optional, for richness)

  • Salt and black pepper, to taste

  • Fresh parsley, chopped, for garnish

Instructions

Step 1: Brown the chicken

Heat oil in a large casserole dish. Add chicken thighs, skin-side down, and cook until golden brown. Remove and set aside.

Step 2: Cook vegetables

In the same dish, sauté onions, carrots, celery, and garlic until softened.

Step 3: Thicken the base

Stir in flour and cook for 1 minute, then gradually add white wine (if using) and chicken stock. Stir until smooth.

Step 4: Add flavourings

Add bay leaves, thyme, and season well with salt and pepper. Return chicken to the dish.

Step 5: Simmer gently

Cover with a lid and cook over low heat for 45 minutes to 1 hour, or until chicken is tender and cooked through.

Step 6: Enrich the sauce (optional)

Stir in cream or crème fraîche at the end for a rich, velvety sauce.

Step 7: Garnish and serve

 

Scatter with parsley and serve hot with mashed potatoes, rice, or crusty bread.

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-casserole/