Mary Berry Chicken Casserole Food

STICKY CHICKEN TRAYBAKE

Steps:

• Preheat the oven 220C / 200C fan / gas mark 7 / 425F.
• Place the chicken thigh fillets and chopped peppers in a large oven tray.
• Mix together the soy sauce, sesame oil, honey, lime juice, ginger, chilli flakes and salt in a small jug or jam jar.
• Pour the glaze over the chicken and peppers and turn to coat. Spread out the chicken and peppers into a single layer.
• Place the chicken and peppers in the preheated oven and cook for 30 minutes. Baste halfway through cooking.
• After 30 minutes, remove from the oven and sprinkle with the coriander. Serve with rice and lime wedges.

CHICKEN AND RED WINE CASSEROLE

Steps:

• Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you're ready to cook, preheat the oven to 160C/140C Fan/Gas 3.
• Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it.
• Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5-10 minutes each side, or until browned all over - you may need to do this in batches. Remove with a slotted spoon and set aside.
• Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5-10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot.
• Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften.
• Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20-25 minutes, or until cooked through.
• Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5-10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage.

EASY SLOW COOKER CHICKEN CASSEROLE

Steps:

• Chop the leek, carrot, onion and potatoes into small amounts. If using new potatoes I tend to cut these into 8 pieces.
• De-skin and de-bone the chicken thighs and chop these into small pieces as well
• At this point you can fridge the ingredients and put the slow cooker on in the morning, with the meal ready for when you get home or you can go ahead and cook now
• Add leek, carrot, onion and potatoes to the slow cooker
• Add the chicken to the slow cooker with the ingredients then pour over the chicken stock as slowly and as evenly as possible. Then mix in 4 tablespoons of vegetable gravy to thicken it up. We like the sauce nice and thick but reduce the amount of granules if you prefer a runnier casserole.
• Switch the slow cooker to low and leave to cook for a minimum of 4 hours, however I tend to cook for 8 as I put this on before I go to work; ready to eat when I get home.

CREAMY CHICKEN CASSEROLE

Steps:

• Put the chicken in a casserole dish and season with salt, pepper and paprika.
• Add the rest of the ingredients and mix well. Cover and put into the middle of an oven for 1 1/2 hours at 180C
• Serve with rice, quinoa or potatoes.

MARY BERRY'S RATHER SPECIAL CHICKEN AND HERB CASSEROLE

Steps:

• Preheat the oven to 160°C/140°C fan/Gas 3. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Lightly season the chicken. Place the oil in the unwashed dish, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Scatter the flour into the dish (adding a little more oil, if needed) and stir to combine. Gradually incorporate the hot stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme sprigs, sage sprigs and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and black pepper and cover. Transfer to the oven for 30 minutes. Remove the dish from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15-20 minutes, until the chicken is tender. Meanwhile, heat the butter in a small pan over a medium heat. Add the whole sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the parsley and serve with the crisp sage leaves on top. Mary's Tips: Can be made up to a day ahead. Add the crème fraîche and mushrooms when reheating. Freezes well.

MEDITERRANEAN ALL-IN-ONE CHICKEN

Steps:

• 1. Preheat the oven to 220°C/200°C fan/Gas 7. 2. Place the potatoes in a large roasting tin with 2 tablespoons of the oil. Toss well to coat them. Add the onion, garlic, bacon and chicken pieces and toss together. 3. Add the lemons to the roasting tin. Season everything well and sprinkle with the paprika. Roast for 40 minutes. 4. In a bowl toss the courgettes in the remaining tablespoon of oil and season with salt and pepper, then poke them in among the chicken and scatter the olives over the top. Return to the oven for a further 20 minutes, until the chicken and vegetables are golden brown and tender. Don't overcrowd the roasting tin, you need everything to be in a single layer or it will not cook evenly - divide between 2 tins if necessary. Preserved lemons can usually be bought in jars in the speciality section of the supermarket. Traditionally from Morocco, the lemons are preserved in salt water and are beautifully soft and citrusy. Use them to flavour tagines and chicken or pork dishes.They will keep in the jar in the fridge for 1 month, or you can freeze them in a freezer-proof container for up to 3 months.