Mary Berry Comforting Chicken Casserole Recipes

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More about "mary berry comforting chicken casserole recipes"

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Web 2020-09-25 Roast Chicken with Tarragon Butter. by Mary Berry. from Mary Berry Cooks the Perfect. Mary’s latest version of roast chicken comes with a tarragon, ginger and lemon butter slathered under the skin …
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MARY BERRY'S CHICKEN CASSEROLE RECIPE - BBC FOOD

From bbc.co.uk
Servings 6
Category Main Course
  • Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour.
  • Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it.
  • Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches.
  • Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5–10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth.
  • Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften.
  • Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil.
  • Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving.


MARY BERRY'S CHICKEN CASSEROLE RECIPE - LOVEFOOD.COM

From lovefood.com
  • Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges.
  • Lightly season the chicken. Place the oil in the unwashed dish, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.
  • Scatter the flour into the dish (adding a little more oil, if needed) and stir to combine. Gradually incorporate the hot stock, whisking, and allow to thicken.
  • Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme sprigs, sage sprigs and bay leaves. The sauce will be quite thick at this stage.
  • Bring to the boil, season well with salt and black pepper and cover. Transfer to the oven for 30 minutes.
  • Remove the dish from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.
  • Meanwhile, heat the butter in a small pan over a medium heat. Add the whole sage leaves and fry until crisp.
  • Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the parsley and serve with the crisp sage leaves on top.


MARY BERRY’S RATHER SPECIAL CHICKEN AND HERB CASSEROLE
Web 2021-10-29 Bring to the boil, season well with salt and black pepper and cover. Transfer to the oven for 30 minutes. Remove the dish from the oven and add the mushrooms and …
From thehappyfoodie.co.uk
Servings 4-6
Category Dinner


MARY BERRY CHICKEN CASSEROLE IN A SLOW COOKER
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From slowcookblog.com
Estimated Reading Time 2 mins


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Web 2020-09-10 Melt the butter with the oil in a large flameproof casserole. Add the chicken and cook for 10 to 12 minutes until browned all over. Lift out and drain on paper towels. …
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PRESERVED LEMON CHICKEN - A COMFORTING RECIPE FROM MARY BERRY
Web 2021-01-22 Add the garlic and ginger, sprinkle in the cumin and fry for 30 secs. Stir in the wine and boil for 2 minutes. Add the stock and puree and bring back to the boil. Stir in …
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