Make the mary berry chicken stew recipe for a rich, comforting one-pot meal with tender chicken and creamy sauce, perfect for an easy family dinner any night.
Introduction
The Mary Berry chicken stew recipe is a comforting British cooking classic that brings together everything people love about a homemade meal. This delicious chicken casserole is known as a rather special chicken dish because it combines a creamy, flavourful sauce with tender chicken for a satisfying finish.
As a one-pot recipe, Mary Berry Chicken Stew is simple enough for busy evenings while still feeling special enough for a family meal. This easy recipe is perfect as a midweek winner, offering all the warmth of a comforting dinner with very little fuss. The oven baked casserole creates rich flavours as Mary Berry Chicken Stew cooks, making this chicken and herb casserole a wonderful choice for fuss-free cooking. Every spoonful delivers a hearty meal that feels like a timeless classic recipe.
Equipment
You only need a few basic kitchen tools to prepare this mary berry chicken stew recipe. Using the right equipment helps everything cook evenly and makes the process easier, from browning the chicken to creating a smooth, rich sauce.
- Large non-stick ovenproof frying pan – Ideal for browning the bacon, onions, and chicken before baking.
- Flameproof casserole – Lets you cook on the hob and transfer straight to the oven.
- Casserole dish – A good alternative if you are using separate cookware.
- Oven – Gently cooks the stew until the chicken is tender.
- Slotted spoon – Makes it easy to lift ingredients without excess liquid.
- Whisk – Helps blend the stock and flour into a smooth sauce.
- Plate – Useful for holding browned ingredients before they are returned to the pan.
- Small pan – Perfect for crisping the sage garnish.
- Lid – Keeps moisture inside the casserole while it cooks.
Table of Contents
Ingredients
Ingredients require for Mary Berry Chicken Stew:
This comforting mary berry chicken stew recipe uses simple ingredients that come together to create a rich, creamy casserole with plenty of flavour. The combination of skinless chicken thighs, smoky bacon, herbs, mushrooms, and full-fat crème fraîche gives the stew a hearty texture while keeping it perfect for a family meal.
| Ingredient | Quantity |
| Skinless chicken thighs, bone in | 8 pieces |
| Dry cured bacon, chopped | 200g |
| Onions, sliced | 2 large |
| Sunflower oil | 2 tbsp |
| Plain flour | 2 tbsp |
| Hot chicken stock | 600ml |
| Dry white wine | 150ml |
| Thyme sprigs | 3 sprigs |
| Sage sprigs | 3 sprigs, plus a few extra leaves for garnish |
| Bay leaves | 2 |
| Chestnut mushrooms, halved | 250g |
| Full-fat crème fraîche | 200ml |
| Butter | 15g |
| Parsley, chopped | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
How to Make
Steps to make the Mary Berry Chicken Stew :
- Preheat the oven to 160°C/140°C fan/315°F/gas mark 3. Get all your ingredients measured and ready before you start cooking.
- Heat a large ovenproof pan and fry bacon until lightly crisp. Let it render out the fat, then add the onions and brown the onions until they soften. Transfer to a plate and set aside.
- Season the chicken with salt and black pepper. Add it to the pan and brown the chicken on all sides until golden.
- Scatter the flour over the chicken and stir well. Whisk the stock slowly into the pan to thicken the sauce without any lumps.
- Pour in the wine and stir well. Add the thyme sprigs, sage sprigs, and bay leaves, then bring to the boil.
- Cover the pan with a lid and transfer to the oven. Cook for 30 minutes until the chicken is nearly tender.
- Remove the casserole from the oven and add mushrooms. Stir in the crème fraîche, then return to the oven and cook for 15–20 minutes until the chicken is fully cooked and the sauce is creamy.
- Melt the butter in a small pan and fry sage leaves until crisp. Discard herbs from the casserole, then stir in parsley. Garnish with the crispy sage leaves and serve hot.
Expert Tips
This recipe is easy to master, but a few small details make a big difference. I have found that taking extra care with the browning and sauce creates a richer flavour and a smoother finish every time.
- This stew can be made up to a day ahead, which allows the flavours to develop even more.
- Always brown over a high heat to give the chicken a rich golden colour instead of steaming it.
- Let the bacon fully render out the fat before adding the onions for extra flavour.
- Whisk gradually when adding the stock to keep the sauce smooth and lump-free.
- Don’t worry if the sauce will be quite thick before adding the crème fraîche, as it will become silky and creamy.
- If reheating leftovers, add mushrooms when reheating so they stay firm and fresh.
- For the best texture, add crème fraîche when reheating instead of boiling it for a long time.
- The casserole freezes well, making it a great make-ahead family meal.
- Fry crisp sage leaves just before serving and garnish before serving for the freshest flavour and a lovely finishing touch.
Serving Suggestions
This mary berry chicken stew recipe is best enjoyed when you serve hot straight from the pan. The creamy sauce pairs beautifully with simple sides, making it a comforting family dinner and an ideal one-pot meal for both busy weekdays and relaxed weekend gatherings. Serve immediately for the best flavour and texture.
- Garnish with crisp sage leaves and freshly chopped parsley.
- Serve with creamy mashed potatoes to soak up the rich sauce.
- Enjoy with warm crusty bread for a hearty meal.
- Pair with steamed green vegetables such as broccoli or green beans.
- Serve alongside buttered rice for an easy family dinner.
- Enjoy with a crisp green salad for a lighter balance.
- Pair with a glass of chilled white wine or sparkling water with lemon.
- Finish the meal with a classic apple crumble or fruit pudding for dessert.
Storage
Room Temperature
- Leave the stew to cool for no longer than 2 hours before storing.
- Do not leave cooked chicken at room temperature overnight.
Refrigerator
- Store in an airtight container for up to 3 days.
- This recipe can be made up to a day ahead for even better flavour.
- When reheating, gently warm the stew over low heat.
- For the best texture, add mushrooms when reheating if they were prepared separately.
- Stir in crème fraîche when reheating if making the stew ahead to keep the sauce smooth.
Freezer
- This recipe freezes well for up to 3 months.
- Cool completely before freezing in freezer-safe containers.
- Defrost overnight in the refrigerator before reheating thoroughly.
FAQs
1. Can this chicken stew be made ahead?
Yes. It can be made ahead up to one day before serving. The flavours often become even richer after resting in the refrigerator.
2. Can I freeze this recipe?
Yes, it freezes well for up to three months. Defrost it overnight in the fridge before you reheat it gently.
3. When should I add the crème fraîche?
For the smoothest sauce, stir in the crème fraîche near the end of cooking. If reheating leftovers, adding it while warming the stew helps keep the sauce creamy.
4. Can I use different mushrooms?
Yes. While the recipe uses mushrooms, you can swap them for another variety if needed. Choose mushrooms that hold their shape during cooking.
5. Are bone-in chicken thighs important?
Chicken thighs, bone in provide extra flavour and stay juicy during slow cooking. Boneless thighs also work, but they may cook a little faster.
6. Do I need an ovenproof pan?
A ovenproof frying pan or flameproof casserole makes the recipe easier because you can move it from the hob straight into the oven. If you do not have one, transfer everything to a casserole dish before baking.
7. Why is my sauce too thick?
The sauce naturally thickens as it cooks. If needed, stir in a splash of warm chicken stock while reheating until it reaches your preferred consistency.
8. What is the best garnish?
Fresh parsley and garnish with sage leaves just before serving. They add colour, aroma, and a lovely crisp finish to the creamy stew.
Nutrition
The nutrition information below is an estimate for one serving of this recipe. Actual values may vary depending on the exact ingredients and portion size used. These approximate figures include calories, protein, carbohydrates, fat, and saturated fat.
| Nutrient | Amount Per Serving |
| Calories | 520 kcal |
| Protein | 38 g |
| Carbohydrates | 14 g |
| Sugars | 5 g |
| Fat | 34 g |
| Saturated Fat | 13 g |
| Fibre | 2 g |
| Sodium | 820 mg |