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Mary Berry Chicken Stew Recipe

Mary Berry Chicken Stew Recipe

Mary Berry's chicken stew is tender chicken, root vegetables, and a rich golden gravy — all in one pot.
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Prep Time 25 minutes
Cook Time 1 hour 19 minutes
Total Time 1 hour 44 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs and drumsticks skin on, bone in
  • 2 tbsp plain flour seasoned
  • 2 tbsp olive oil
  • 1 large onion roughly chopped
  • 3 carrots cut into chunks
  • 2 parsnips cut into chunks
  • 3 celery sticks cut into chunks
  • 3 garlic cloves crushed
  • 1 tbsp plain flour
  • 600 ml chicken stock
  • 200 ml dry white wine or extra stock
  • 2 tbsp tomato purée
  • 2 tsp fresh thyme leaves
  • 2 bay leaves
  • 200 g baby button mushrooms halved
  • 2 tbsp fresh flat-leaf parsley chopped
  • Salt and freshly ground black pepper

Method
 

  1. Dust chicken in seasoned flour. Brown in batches in hot oil, skin-side down first, 3–4 minutes per side until deeply golden. Set aside.
  2. In same pan, cook onion, carrots, parsnips, and celery over medium heat for 8–10 minutes. Add garlic — cook 1 minute.
  3. Sprinkle over 1 tbsp flour. Stir 1–2 minutes to cook through.
  4. Add wine — bubble 1 minute, scraping the base. Add stock, tomato purée, thyme, and bay leaves. Stir well.
  5. Return chicken to pan. Bring to a gentle simmer. Cover and cook on low heat (or 160°C oven) for 1 hour to 1 hour 15 minutes until tender.
  6. Add mushrooms for the final 15 minutes. Remove lid for the last 10 minutes to reduce sauce.
  7. Remove bay leaves. Season. Scatter parsley. Serve with mashed potato or crusty bread.

Notes

Never skip browning the chicken — it is the foundation of the flavour.
Brown in batches — do not overcrowd the pan.
Use bone-in, skin-on chicken — breast becomes dry and tough in a long braise.
Deglaze properly — those browned bits in the pan are pure flavour.
Cook uncovered for the final 10 minutes to reduce and concentrate the sauce.
Flavour improves overnight — make ahead if possible.
Stores in the fridge for up to 3 days. Freezes for up to 3 months.
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