Mary Berry's chicken and red wine casserole is an ideal dish for the winter months, featuring tender chicken enveloped in a luscious red wine sauce. Best of all, it's simple to prepare!
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As the chill sets in, few things are as satisfying as diving into a warm and filling casserole.
This classic comfort food is versatile and easy to whip up, catering to various dietary needs. Mary Berry's take on this dish has won many hearts, thanks to her knack for crafting simple yet delicious recipes.
Her chicken and red wine casserole is an ideal combination of comfort and nutrition, showcasing succulent chicken enveloped in a flavorful sauce. This dish is also wallet-friendly, making use of everyday pantry staples and producing ample leftovers for multiple meals.
Components
- 400grams / 14oz baby shallots, peeled
- Three garlic cloves, crushed
- One small bunch of fresh thyme
- Four bay leaves
- 600ml / 20fl oz red wine
- Six small skinless and boneless chicken breasts
- Two tbsp olive oil
- 75 grams/ 2¾ oz butter
- Three tbsp plant flour
- 350 grams / 12 oz smoked streaky bacon, chopped into pieces
- One tbsp tomato purée
- One tbsp light muscovado sugar
- 400 grams / 14oz button mushrooms halves
- Salt and freshly ground black pepper
Approach
Mix the shallots, garlic, herbs and wine in a bowl, reports the Express. Add the chicken, season with salt and pepper, then let it marinate for at least an hour. Meanwhile, preheat your oven to 160C (140C Fan/ Gas 3).
Using a colander, drain the marinated chicken into a large pot, making sure to keep the shallots, bay leaves, and thyme. Gently dry the chicken with paper towels.
In a deep, oven-safe frying pan or casserole dish, heat the oil along with 50 grams (approximately 1.75 ounces) of butter. Place the chicken breasts in the pan and sear them over medium-high heat for five to ten minutes per side, until they achieve a uniform golden-brown color.
Based on the size of your pan, you might need to cook the chicken in multiple batches. After browning, use a slotted spoon to take the chicken out and set it aside for later use.
Put the pan containing the wine marinade on high heat and let it reach a boil. Once boiling, reduce the heat and let it simmer for five to ten minutes, or until the liquid has decreased by one-third.
In a mixing bowl, blend flour with 150ml (five fluid ounces) of water until the mixture is smooth. Slowly incorporate some of the hot wine into this blend, then transfer it back into the pan containing the rest of the wine. Continue to heat this mixture until it's ready for use. In a separate pan or dish, cook the bacon over high heat for about 10 minutes, or until it becomes brown and crispy.
Incorporate the shallots and allow them to cook for an additional 10 minutes until they become tender. Next, mix in the hot wine sauce, tomato purée, sugar, bay leaves, thyme, salt, and pepper. Raise the heat to bring the mixture to a boil, stirring continuously until it reaches a thicker consistency.
Place the chicken back into the pan, bring it to a boil, then cover and bake for 20 to 25 minutes until fully cooked. Meanwhile, in another pan, melt the rest of the butter and sauté the mushrooms for about five to ten minutes until they are tender.
Incorporate them into the casserole right before serving. Take out the bay leaves and thyme, then dish out the steaming hot casserole alongside creamy mashed potatoes and finely shredded cabbage.
