Mary Berry’s “rather special” chicken and herb casserole recipe is the ideal solution for a simple yet delicious weekday dinner.

This “simple” recipe was first introduced in her book Love to Cook, where she labelled this scrumptious meal as “an all-in-one dish to cook and serve”.

The recipe is easy to prepare in less than 30 minutes in one dish before being transferred to the oven for slow roasting and can be ready to serve in approximately an hour.

It’s a brilliant family meal that appeals to both kids and adults alike, serving around four to six people.

This recipe can be made up to a day ahead and freezes well, but add the creme fraiche and mushrooms when reheating.

Ingredients

Eight chicken thighs

Two large onions

250g dry-cured bacon

200g chestnut mushrooms

100g full-fat creme fraiche

30g plain flour

150ml chicken stock

150ml dry white wine

Fresh thyme

Fresh sage

Fresh parsley

Two bay leaves

Butter, for frying

Salt and pepper

Sunflower oil

Method 

Start by preheating your oven to 160C/140C Fan/Gas Mark 3

Get your ingredients ready. Dice the onions, mushrooms, and parsley, then cut the bacon into small pieces.

Put the bacon in your frying pan or casserole dish and heat on medium on the stove. Allow it to cook for a few minutes to release the fat, then add the onions.

Cook the onions and bacon until they’re golden brown. Use a slotted spoon to remove the bacon and onion from the pan and set them aside on a plate for now.

Start by seasoning your chicken with salt and pepper. Then, in the same unwashed pan, add a tablespoon of sunflower oil, pop in the chicken and cook on high heat.

Once it’s browned on both sides, shift the chicken to the plate with the bacon and onion.

Next, introduce the flour to the pan, adding more oil if necessary. Stir it all together then pour in the hot chicken stock, stirring continuously to allow the gravy to thicken.

Now, it’s time for the white wine. Pour it into the pan and return the chicken, bacon and onion to the mix. Give it a good stir and toss in the herbs – thyme and bay leaves.

When the gravy sauce has thickened up nicely, bring it to a boil, season well with salt and pepper, then pop it in the oven.

Let the dish cook in the oven for 30 minutes. Once that’s done, take out the pan and add the mushrooms and cream fraiche. Mix it all up then return to the oven for another 15 to 20 minutes until it’s fully cooked.

While your chicken casserole is cooking away, melt a knob of butter in a pan and add the sage leaves. Fry them until they’re crispy.

Finally, when the dish is ready, remove all the herb leaves from the casserole and discard them. Stir in the parsley and sprinkle the crisp sage leaves on top. There you have it, your mouth-watering chicken casserole is now ready to serve.