Mary Berry's chicken casserole with herbs, mushrooms and bacon in a rich creamy sauce. An easy and flavour-packed one pot recipe that's also low carb and Keto Friendly.
1tspxanthan gumor 2 tsp cornflour diluted in a little cold water
Fried Sage (optional)
1tbspunsalted butter
large fresh sage leaves
Instructions
Season the chicken thighs with a few turns of the salt and pepper mill. Heat the oil in a skillet until simmering then brown the chicken over high heat, turning once. Set aside and drain any oil from the pan.
Pan fry the bacon over medium heat until it starts to render its fat.
Add the onions and garlic and cook, stirring, for five minutes until the onions soften and bacon starts getting crispy at the edges.
Add the mushrooms, salt, pepper and dried herbs and cook, stirring, until the mushrooms are browned.
Stir in the white wine, chicken stock, sage and bay leaves. Add the chicken thighs. Bring to a low simmer, cover and cook in a 160°C (325°F) oven for 20 minutes. Take the lid off and continue to cook for a further 10 minutes. Alternatively continue to cook the casserole on the stove over low heat until the chicken is cooked through, about 20 minutes.
Stir in the creme fraiche and sprinkle with xanthan gum (or stir in a little diluted cornflour) if the sauce needs thickening. Simmer for a minute or so.
Heat the butter and pan fry the sage leaves (if using) until crispy. Drain them on a kitchen towel.
Discard the bay leaves. Check the seasoning, top with the crispy sage leaves and serve with mashed potatoes or cauliflower mash for a Keto option. SO yummy!
Video
Notes
You can transfer the casserole to the oven or cook it entirely on the hob.