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Mary Berry Creamy Chicken Casserole with White Wine Recipe

Mary Berry Creamy Chicken Casserole with White Wine Recipe

Mary Berry's creamy chicken casserole with white wine is a silky, gently rich one-pot with tender chicken in a tarragon cream sauce.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 460
Ingredients Method Notes

Ingredients
  

  • Casserole:
  • 8 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
  • 30 g unsalted butter
  • 2 large shallots finely chopped
  • 3 garlic cloves crushed
  • 200 g chestnut mushrooms sliced
  • 250 ml dry white wine
  • 300 ml good quality chicken stock
  • 200 ml double cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • 2 bay leaves
  • 2 tbsp fresh tarragon — added at the end only
  • 2 tbsp fresh flat-leaf parsley chopped
  • Salt and white pepper
  • Juice of ½ lemon — added at the end

Method
 

  1. Season chicken generously. Brown skin-side down in hot oil 5–6 minutes until deeply golden. Turn — 2 minutes. Remove.
  2. Add half the butter to hot pan. Add mushrooms — do not stir 2 minutes. Cook until golden and caramelised. Remove.
  3. Add remaining butter over medium heat. Cook shallots 6–7 minutes. Add garlic and thyme — 2 minutes.
  4. Add wine — bubble vigorously 4–5 minutes until reduced by half.
  5. Add stock — simmer 5 minutes. Add cream and mustard — bring to gentle simmer. Season with salt and white pepper. Add bay leaves.
  6. Return chicken skin-side up. Cover partially. Cook over lowest heat or in 160°C oven 30–35 minutes. Add mushrooms in final 10 minutes.
  7. Remove bay leaves. Add lemon juice, tarragon, and parsley. Taste and adjust seasoning. Serve from casserole.

Notes

Reduce the wine by half before adding stock — removes raw alcohol, concentrates flavour.
Add tarragon at the very end only — braised tarragon loses all its freshness.
White pepper not black — keeps the pale, elegant sauce clean-looking.
Caramelise mushrooms separately at high heat — add in the final 10 minutes only.
Lemon juice at the end is essential — brightens and balances the cream sauce.
Freeze for up to 2 months. Add fresh tarragon again when reheating.
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