As temperatures plummet, there’s nothing quite as comforting as sitting down to a comforting casserole.
The traditional comfort dish is easy to prepare and adapt, allowing for a wide range of variations that accommodate different dietary restrictions.
Unsurprisingly, Mary Berry’s version of the dish has garnered a lot of affection, partly because the cook has a knack for creating easy-to-follow recipes.
Her chicken and red wine casserole recipe strikes the perfect balance between cozy and nutritious, harvesting a blend of succulent chicken and rich sauce.
It’s also an economical choice that calls for pantry staples that most people already have, and leaves enough leftovers to last a few days.
READ MORE: Mary Berry’s midweek chicken bake can be made in 20 minutes – ‘easy and quick’
Method:
Combine the shallots, garlic, herbs, and wine in a bowl. Add the chicken, season with salt and pepper, then marinate for a least an hour. In the meantime, preheat the oven to 160C (140C Fan/ Gas 3).
Place a colander atop a big pot and filter the marinated chicken, keeping the shallots, bay leaves, and thyme. Pat the chicken dry with paper towels.
Warm the oil and 50 grams (approximately 1.75 ounces) of butter in a deep, oven-safe skillet or a casserole dish. Place the chicken breasts in the pan and cook them over medium-high heat for five to 10 minutes on each side, or until they achieve an even brown coloration on all surfaces.
Depending on the size of the pan, you might have to cook the chicken in separate batches. Once browned, take the chicken out using a slotted spoon and keep it aside for later use.
Place the pan with the wine marinade on high heat and bring it to a boil. Let it simmer for five to 10 minutes until the liquid is reduced by one-third. In a bowl, mix flour with 150 (five fluid ounces) of water until smooth. Incorporate some of the hot wine into this mixture, then add it back to the pan with the remaining wine. Continue to heat until needed.
Fry the bacon in the pan or dish on high heat for 10 minutes until it browns. Add shallots and cook for another 10 minutes to soften them. Mix in the hot wine sauce, tomato purée, sugar, bay leaves, thyme, salt, and pepper, and bring to a boil, stirring until it thickens.
Place the chicken back in, bring to a boil, cover, and bake for 20-25 minutes until cooked. In another pan, melt the remaining butter and sauté the mushrooms for five to 10 minutes until done. Stir them into the casserole right before serving. Discard the bay leaves and thyme and serve the hot casserole with mashed potatoes and shredded cabbage.
