There’s nothing better than a chicken casserole in the winter months, and Mary Berry's recipe is suitable for the entire family. The recipe notes on BBC Good Food said: “An all-in-one dish that is really easy to cook and serve. “Sage was often used as a dried herb in recipes but now it is readily available fresh and is simple to grow.
It comes with either grey or purple leaves - they both taste the same.” This recipe takes less than 30 minutes to prep, one to two hours of cooking time but can be made up to a day ahead, adding the mushrooms and crème fraîche when reheating. The recipe serves four to six people and is perfect for leftovers as it freezes well, according to the notes.
Ingredients: 250g dry-cured bacon, snipped into small pieces Two large onions, chopped Eight chicken thighs, skin removed and bone in Two tablespoons of sunflower oil, plus extra if needed 30g plain flour 150ml chicken stock 150ml dry white wine Two large thyme sprigs Small bunch sage, six leaves reserved for garnish Two bay leaves 200g small chestnut mushrooms, quartered 100g full-fat crème fraîche Knob of butter Small bunch flatleaf parsley, chopped Salt and pepper Method: Place the bacon in a large non-stick ovenproof frying pan or casserole dish and fry over medium heat for a few minutes to render the fat. Add the onions and continue to dry until the bacon is brown. Transfer the meat and onions to a plate using a slotted spoon and set aside.
Lightly season the chicken with salt a.