This hearty Mary Berry Country Chicken Casserole is packed with tender vegetables and rich flavours. The slow-cooked chicken stays juicy, while the sauce thickens beautifully with white wine, Dijon mustard, and tomatoes. Serve with creamy mashed potatoes to soak up all the delicious sauce!

Ingredients Needed:

8 bone-in chicken thighs
Salt and freshly ground black pepper
2 tbsp olive oil
15g (½oz) butter
1 onion, coarsely chopped
1 celery stick, thinly sliced
3 garlic cloves, finely chopped
2 medium carrots, halved lengthways and cut into chunks (just under 1cm/½in thick)
2 medium parsnips, quartered and cut into chunks (just under 1cm/½in thick)
1 large potato (300g/10oz), peeled and cut into 2.5–3cm (1–1¼in) cubes
200ml (7fl oz) white wine
1 tbsp Dijon mustard
2 tsp tomato purée
230g can chopped plum tomatoes
250ml (9fl oz) chicken stock
1 tbsp coarsely chopped fresh flat-leaf parsley

How To Make Country Chicken Casserole

Brown the chicken: Remove the skin and fat from the chicken thighs, then season with salt and black pepper. Heat 1 tbsp of olive oil and the butter in a flameproof casserole dish over medium-high heat. Fry the chicken, skin-side down first, in two batches, until golden brown all over. Transfer to a plate and set aside.
Cook the vegetables: Add the remaining 1 tbsp of oil to the dish. Stir in the onion and celery, frying for 2–3 minutes until softened. Add the garlic, then mix in the carrots, parsnips, and potato. Lower the heat to medium and cook for 4–5 minutes, stirring often, until the onion starts to brown. Preheat the oven to 160°C (fan 140°C) / 325°F / Gas 3.
Deglaze with wine: Turn up the heat and pour in the white wine. Let it bubble for about 2 minutes, allowing the alcohol to cook off and intensify the flavour.
Build the sauce: Stir in the Dijon mustard and tomato purée, followed by the chopped tomatoes and chicken stock. Mix well.
Add the chicken and cook: Return the chicken and its juices to the dish, placing the thighs on top of the vegetables. Press them lightly so they are about three-quarters submerged in the sauce. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes.
Bake until tender: Season with salt and black pepper, then cover the dish and transfer to the oven. Bake for 50 minutes to 1 hour, until the chicken and vegetables are tender.
Serve and enjoy: Sprinkle with chopped parsley before serving. Enjoy with mashed potatoes or crusty bread.

Recipe Tips

Browning the chicken properly: Golden brown chicken adds extra depth to the flavour—make sure not to rush this step.
Reducing the wine: Let it bubble uncovered until it reduces by half, creating a rich, concentrated sauce.
Partially immersing the chicken: This keeps it juicy while still allowing the top to stay golden.
Serving suggestion: Mashed potatoes work best for soaking up the sauce, but crusty bread is also a great option.

How To Store & Reheat Leftovers

Storing in the fridge: Let the casserole cool completely, then store in an airtight container for up to 3 days.

Freezing: Freeze the cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in a pan over medium heat, stirring occasionally, until hot. Add a splash of stock or water if the sauce thickens too much.

Try More Chicken Recipes:

Mary Berry Country Chicken Casserole

Course: DinnerCuisine: British-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

500

kcal

Ingredients

8 bone-in chicken thighs
Salt and freshly ground black pepper
2 tbsp olive oil
15g (½oz) butter
1 onion, coarsely chopped
1 celery stick, thinly sliced
3 garlic cloves, finely chopped
2 medium carrots, halved lengthways and cut into chunks (just under 1cm/½in thick)
2 medium parsnips, quartered and cut into chunks (just under 1cm/½in thick)
1 large potato (300g/10oz), peeled and cut into 2.5–3cm (1–1¼in) cubes
200ml (7fl oz) white wine
1 tbsp Dijon mustard
2 tsp tomato purée
230g can chopped plum tomatoes
250ml (9fl oz) chicken stock
1 tbsp coarsely chopped fresh flat-leaf parsley

Directions

Brown the chicken: Remove the skin and fat from the chicken thighs, then season with salt and black pepper. Heat 1 tbsp of olive oil and the butter in a flameproof casserole dish over medium-high heat. Fry the chicken, skin-side down first, in two batches, until golden brown all over. Transfer to a plate and set aside.
Cook the vegetables: Add the remaining 1 tbsp of oil to the dish. Stir in the onion and celery, frying for 2–3 minutes until softened. Add the garlic, then mix in the carrots, parsnips, and potato. Lower the heat to medium and cook for 4–5 minutes, stirring often, until the onion starts to brown. Preheat the oven to 160°C (fan 140°C) / 325°F / Gas 3.
Deglaze with wine: Turn up the heat and pour in the white wine. Let it bubble for about 2 minutes, allowing the alcohol to cook off and intensify the flavour.
Build the sauce: Stir in the Dijon mustard and tomato purée, followed by the chopped tomatoes and chicken stock. Mix well.
Add the chicken and cook: Return the chicken and its juices to the dish, placing the thighs on top of the vegetables. Press them lightly so they are about three-quarters submerged in the sauce. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes.
Bake until tender: Season with salt and black pepper, then cover the dish and transfer to the oven. Bake for 50 minutes to 1 hour, until the chicken and vegetables are tender.
Serve and enjoy: Sprinkle with chopped parsley before serving. Enjoy with mashed potatoes or crusty bread.

Notes

Browning the chicken properly: Golden brown chicken adds extra depth to the flavour—make sure not to rush this step.
Reducing the wine: Let it bubble uncovered until it reduces by half, creating a rich, concentrated sauce.
Partially immersing the chicken: This keeps it juicy while still allowing the top to stay golden.
Serving suggestion: Mashed potatoes work best for soaking up the sauce, but crusty bread is also a great option.