This Mary Berry Chicken and Bacon Casserole is a creamy and easy recipe, which is made with tender chicken thighs and smoky bacon. It’s the perfect weeknight dinner, ready in about 1 hour and 10 minutes.
Mary Berry Chicken and Bacon Casserole Ingredients
- 250g (9oz) dry cured bacon, snipped into small pieces
- 2 large onions, chopped
- 8 skinless, bone-in chicken thighs
- 2 tbsp sunflower oil
- 30g (1¼oz) plain flour
- 150ml (¼ pint) hot chicken stock
- 150ml (¼ pint) dry white wine
- 2 large sprigs of thyme
- Small bunch of sage, 6 leaves removed for garnish
- 2 bay leaves
- 200g (7oz) small chestnut mushrooms, quartered
- 100g (4oz) full-fat crème fraîche
- A knob of butter
- Small bunch of parsley, chopped
- Salt and freshly ground black pepper
How To Make Mary Berry’s Chicken and Bacon Casserole
- Brown the bacon and chicken: Preheat the oven to 160°C/140°C fan/Gas 3. In a large, non-stick ovenproof casserole dish, fry the bacon over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon. In the same dish, brown the seasoned chicken thighs in oil over a high heat, then place them on the plate with the bacon.
- Make the sauce base: Scatter the flour into the hot dish and stir to combine with the pan fats. Gradually whisk in the hot chicken stock and allow the mixture to thicken. Pour in the white wine.
- Combine and bake: Return the bacon, onions, and chicken to the pan. Stir well and add the thyme, sage sprigs, and bay leaves. Bring to a boil, season well, then cover and transfer to the oven for 30 minutes.
- Add final ingredients: Remove the dish from the oven and stir in the mushrooms and crème fraîche. Return to the oven, uncovered, for a further 15–20 minutes, until the chicken is tender.
- Garnish and serve: Just before serving, heat the knob of butter in a small pan and fry the reserved whole sage leaves until crisp. Remove the herb sprigs and bay leaves from the casserole, stir in the fresh parsley, and serve with the crispy sage leaves on top.
Recipe Tips
- How to get the richest flavor? Don’t wash the pan after browning the bacon and chicken. All those browned bits on the bottom of the dish are packed with flavor and will form the base of your delicious, savory sauce.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dish. The recipe notes it can be made up to a day in advance. For the best results, add the crème fraîche and mushrooms only when you are reheating it to serve.
- Can I use chicken breasts instead of thighs? You can, but chicken thighs (especially bone-in) will result in a more flavorful and tender casserole after the long, slow cook. If using chicken breasts, you may need to reduce the final cooking time slightly to prevent them from drying out.
- How to prevent the cream from splitting? Using full-fat crème fraîche is key, as it is more stable at higher temperatures than sour cream or yogurt. Stir it in gently at the end of the cooking time.
What To Serve With Chicken and Bacon Casserole
This rich and comforting casserole is a complete meal, but it’s traditionally served with sides to soak up the delicious sauce.
- Creamy mashed potatoes or boiled new potatoes
- A slice of crusty bread
- Steamed green beans or broccoli
- Fluffy white rice
How To Store Chicken and Bacon Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Freeze: The recipe notes that this casserole freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. For best results, freeze before adding the crème fraîche.
Chicken and Bacon Casserole Nutrition Facts
- Serving Size: 1 serving
- Calories: 711 kcal
- Fat: 53g
- Carbohydrates: 11g
- Protein: 41g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this without wine?
Yes. If you prefer not to use alcohol, you can simply substitute the dry white wine with an equal amount of additional hot chicken stock.
What kind of mushrooms are best?
The recipe calls for small chestnut mushrooms, which have a lovely, earthy flavor. You could also use cremini or regular white button mushrooms.
Do I have to use bone-in chicken thighs?
No, you can use boneless, skinless chicken thighs if you prefer. They may cook a little faster, so start checking for doneness after about 15 minutes of the final bake.
Try More Recipes:
- Mary Berry Slow Cooker Chicken Casserole Recipe
- Mary Berry Chicken and Herb Casserole Recipe
- Mary Berry Chicken and Leek Casserole Recipe
Mary Berry Chicken and Bacon Casserole Recipe
Description
A flavor-packed one-pot recipe featuring tender chicken thighs, bacon, and mushrooms in a rich and creamy white wine and herb sauce.
Ingredients
Instructions
- Preheat oven to 160°C/140°C Fan. In a large ovenproof casserole dish, fry the bacon and onions until browned. Remove and set aside.
- In the same dish, brown the seasoned chicken thighs in oil. Remove and set aside.
- Stir the flour into the pan fats. Gradually whisk in the hot stock, then the wine.
- Return the chicken, bacon, and onions to the pan. Add the thyme, sage sprigs, and bay leaves. Cover and bake for 30 minutes.
- Stir in the mushrooms and crème fraîche. Return to the oven, uncovered, for another 15-20 minutes.
- Fry the reserved sage leaves in butter until crisp.
- Remove herb sprigs from the casserole, stir in fresh parsley, and serve topped with the crispy sage.
Notes
- Using bone-in chicken thighs adds a huge amount of flavor to the sauce.
- This is a fantastic make-ahead meal for a dinner party or a special family occasion.
- For the best flavor, use a good quality dry white wine that you would also enjoy drinking.
- Don’t be afraid to let the bacon and chicken get a good brown color; this is where the flavor comes from.
Mary Berry Chicken and Bacon Casserole Recipe
