Mary Berry Country Chicken Casserole

This one came from a craving for something simple and warm. I had chicken thighs in the fridge, root veg looking a bit sad in the crisper drawer, and not much else. The first version of this casserole was more “what’s left in the veg drawer” than “carefully planned dinner”—and honestly, that’s part of the charm.

The mistake I made? I rushed the browning. My chicken looked beige, not golden. The flavour wasn’t bad, but it didn’t have that richness you get when you build things up slowly. Second time round, I took my time, reduced the wine properly, and let it all meld in the oven. What came out was soft, savoury, and deeply comforting.

Let me show you how to make it land perfectly—without the bland beige mistake I made.

Why This One Works So Well

The real magic here is in the layering. Every step—browning the chicken, sweating the veg, reducing the wine—builds flavour without anything fancy. It’s classic Mary Berry simplicity: no faff, just good food done properly.

What surprised me was how much flavour comes from the mustard and tomato purée. You’d think they’d disappear into the mix, but they create this gorgeous depth that tastes like it’s been simmering for hours. It hasn’t—but it tastes like it has.

INGREDIENTS + WHY THEY MATTER

• Bone-in chicken thighs – Stay juicy and don’t dry out. I tried boneless once—not the same richness.
• Butter and olive oil – Butter gives flavour, oil keeps things from burning.
• Carrots, parsnips, and potato – Classic root veg. Parsnips bring a natural sweetness.
• Celery and onion – Build the base. Skip them and you’ll miss the savoury backbone.
• White wine – Lifts everything. Make sure to let it bubble and reduce—it really does matter.
• Dijon mustard – Adds quiet heat and depth. Not spicy, just grown-up flavour.
• Tomato purée + chopped tomatoes – Together they bring body and brightness to the sauce.
• Chicken stock – Use a good one if you can—it forms the bulk of the sauce.
• Parsley – Don’t skip it at the end. It adds the freshness that keeps it from feeling too heavy.

Making It Yours (Without Ruining It)

• No wine? Use extra stock plus a splash of vinegar or lemon juice. Not quite the same, but still tasty.
• Want it creamier? Stir in a spoonful of crème fraîche at the end.
• More veg? Swede or leeks work well. Just keep the sizes consistent so they cook evenly.
• Gluten-free? Naturally is, as long as your stock and mustard are gluten-free.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Chicken lacked flavour	Didn’t brown it enough	Take your time—proper golden skin is key
Sauce was too sharp	Didn’t reduce the wine	Let it bubble for at least 2 minutes
Veg was mushy	Cut too small	Stick to chunky pieces—around 1cm thick
Too watery after baking	Covered too tightly in oven	Leave the lid slightly ajar for the last 15 mins if needed

How to Make Mary Berry’s Country Chicken Casserole

1. Brown the chicken – Skin and season the chicken. Heat 1 tbsp oil and the butter in a flameproof casserole dish. Fry chicken in batches until golden. Set aside.
2. Cook the veg – Add the rest of the oil, then fry the onion and celery for 2–3 minutes. Add garlic, carrots, parsnips, and potato. Cook 4–5 minutes, stirring often.
3. Deglaze with wine – Turn up the heat, pour in the wine, and let it bubble for 2 minutes.
4. Build the sauce – Stir in Dijon mustard, tomato purée, chopped tomatoes, and chicken stock. Mix well.
5. Return the chicken – Nestle the thighs into the sauce, three-quarters submerged. Bring to a simmer.
6. Bake – Cover and transfer to a 160°C oven (140°C fan). Bake for 50 minutes to 1 hour until everything is tender.
7. Finish and serve – Sprinkle with chopped parsley. Serve hot with mash or crusty bread.

Tips From My Kitchen

• I always scrape up the brown bits after browning the chicken—they flavour the whole dish.
• If your sauce looks thin after baking, simmer it uncovered for 10 minutes on the hob.
• I often make this a day ahead—it tastes even better the next day.

Storage and Serving

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
• Reheat: Gently warm on the hob or in the oven. Add a splash of stock if needed.
• Serve with: Creamy mashed potatoes or warm, crusty bread. Don’t forget the parsley.

FREQUENTLY ASKED QUESTIONS

Can I use boneless chicken?
Yes, but it won’t be quite as rich. Bone-in thighs give better texture and flavour.

Can I make this in a slow cooker?
You can, but brown the chicken and reduce the wine first. Cook on low for 6–7 hours.

Is the wine necessary?
It really helps round out the flavour, but you can replace it with stock and a squeeze of lemon or splash of vinegar.

Can I freeze this?
Absolutely. It freezes well—just leave out the parsley until serving.

What if my sauce is too runny?
Simmer on the hob, uncovered, for 10 minutes after baking. It thickens up nicely.

Try More Recipes:

• Mary Berry Chicken Tagine
• Mary Berry Chicken Korma
• Mary Berry Chicken Paprika Recipe
• Mary Berry Lemon Chicken Risotto