As the nights draw in and the temperature drops, the craving for hearty, comforting food becomes irresistible. Few dishes satisfy this desire better than a rich, flavourful casserole, simmering away to fill the kitchen with inviting aromas. Culinary icon Mary Berry has a treasure trove of such recipes, but one stands out for its perfect balance of simplicity and big, satisfying taste: her Chicken Valencia.
Why This Casserole Is a Winter Winner
After a long day, the last thing anyone wants is a complicated recipe with endless steps. Mary Berry's Chicken Valencia casserole is designed to be beautifully straightforward, delivering maximum flavour with minimal effort. The celebrated cook herself says of the dish: "Simple but tasty and with lots of flavoursome sauce, this is a casserole that you will come back to again and again." It's the ideal winter warmer to banish the chill and provide a nourishing, family-friendly meal.
The Recipe: Ingredients and Method
This recipe generously serves four to six people. You will need the following ingredients:
- Two tablespoons of sunflower oil
- Eight chicken thighs on the bone, skin removed (or chicken breasts)
- Six rashers of smoked streaky bacon, thinly sliced
- Two onions, thinly sliced
- Three garlic cloves, crushed
- 25g of plain flour
- 300ml of white wine
- 400g tin of chopped tomatoes
- One tablespoon of muscovado sugar
- 400g of button mushrooms, sliced
- One tablespoon of chopped thyme leaves
- Salt and freshly ground black pepper
Step-by-Step Cooking Instructions
Begin by preheating your oven to 160C/140C Fan/Gas Mark 3. Warm one tablespoon of the oil in a large, deep, lidded ovenproof pan or casserole dish.
Season the chicken thighs well with salt and pepper. Sear them in the hot pan over a high heat for two to three minutes on each side until they turn a golden brown. Once coloured, remove them from the pan, cover with foil, and set aside.
Using the same pan, add the bacon and onions. Cook for three to four minutes over a high heat until the bacon crisps. Add the crushed garlic and cook for a further 30 seconds.
In a separate bowl, pour in the flour and gradually whisk in the white wine until you have a smooth paste. Add this mixture to the pan along with the chopped tomatoes and the muscovado sugar, giving everything a good stir.
Bring the sauce to a boil, then return the seared chicken and any accumulated juices to the pan. Stir and bring back to a boil.
Cover the pan with its lid and place it in the preheated oven to cook for 45 minutes, or until the chicken is tender and completely cooked through. If using chicken breasts instead of thighs, reduce the cooking time to just 25 minutes, as noted by Angela Patrone in the Express.
Shortly before the chicken is ready, heat the remaining oil in a frying pan. Add the sliced mushrooms and fry for three to four minutes until golden and cooked. Stir these into the finished casserole along with the chopped thyme.
Serving the Perfect Comfort Food Meal
Mary Berry recommends serving this delicious, saucy chicken casserole hot, accompanied by creamy mashed potatoes and a green vegetable such as kale or green cabbage. This combination creates a complete, balanced, and utterly satisfying plate of British comfort food that is sure to become a regular feature on your winter menu.
The recipe's flexibility is another key strength. While it traditionally uses flavourful chicken thighs, Mary confirms that chicken breasts work just as well, making it easy to adapt based on preference or what you have available. Just remember the crucial adjustment to the oven time for the leaner meat.
