This delicious chicken casserole recipe comes straight from Great British Bake Off legend Mary Berry’s cookbook Mary Berry Everyday.

Perfect for serving four to six people, this comforting dish is ready in just 50 minutes, making it a fantastic option for both busy weeknights and cosy gatherings.

You can prepare it up to two days in advance and simply reheat when needed, ensuring convenience without sacrificing flavour.

For those who like to plan ahead, this recipe also freezes well—just omit the mushrooms if you plan to freeze it.

This dish pairs beautifully with mash and a green vegetable like kale, making it a hearty and satisfying meal.

Ingredients

Two tbsp sunflower oil

Six chicken thighs on the bone, skin removed

Six rashers of smoked streaky bacon, thinly sliced

Two onions, thinly sliced

Three garlic cloves, crushed

25g (1oz) plain flour

300ml (10fl oz) white wine

One 400g tin of chopped tomatoes

One tbsp muscovado sugar

400g (14oz) button mushrooms, sliced

One tbsp chopped thyme leaves

Salt and freshly ground black pepper

Instructions

Preheat your oven to 160°C (140°C for fan ovens) or Gas Mark 3. Heat one tablespoon of oil in a large, deep, oven-safe pan or casserole dish with a lid.

Season the chicken thighs with salt and pepper, then place them in the pan and sear on high heat for two to three minutes per side, until they are golden brown. Remove the chicken from the pan, cover it with foil, and set it aside.

In the same pan, add the bacon and onions (there's no need to clean the pan first) and cook over high heat for three to four minutes until the bacon is crispy. Stir in the garlic and cook for an additional 30 seconds.

In a bowl, combine the flour with the wine, adding it gradually and whisking until you have a smooth mixture. Stir this paste into the pan along with the tomatoes and sugar.

Mix well, bring the mixture to a boil, then return the chicken and any accumulated juices to the pan. Bring it back to a boil, stirring occasionally. Cover the pan with the lid and transfer it to the oven.

Cook for 45 minutes or until the chicken is tender and thoroughly cooked.

While the chicken is cooking, heat the remaining oil in a frying pan, add the mushrooms, and cook for three to four minutes until they are golden and tender. Stir the mushrooms into the casserole along with the thyme.

Serve the hot casserole with mashed potatoes and a green vegetable like kale.