Mary Berry's chicken and red wine casserole recipe is the ultimate winter-warmer

Mary Berry's chicken and red wine casserole recipe is the perfect winter-warmer, combining succulent chicken with a rich red wine sauce - and it's easy to make, too

As temperatures drop, there's nothing more comforting than tucking into a hearty 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 the perfect blend of cosy and nutritious, featuring tender chicken in a rich sauce. It's also a budget-friendly option that utilises common cupboard items and yields enough leftovers for several meals.

Ingredients

• 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

Method

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).

Strain the marinated chicken over a large pot using a colander, reserving the shallots, bay leaves, and thyme. Pat the chicken dry with kitchen pape

Heat the oil and 50 grams (roughly 1.75 ounces) of butter in a deep, ovenproof frying pan or casserole dish. Add the chicken breasts and cook them over medium-high heat for five to 10 minutes on each side, until they're evenly browned.

Depending on your pan's size, you may need to cook the chicken in separate batches. Once browned, use a slotted spoon to remove the chicken and set it aside for later.

Place the pan with the wine marinade on high heat and bring it to a boil. Allow it to simmer for five to 10 minutes until the liquid has reduced by one-third.

In a bowl, combine flour with 150ml (five fluid ounces) of water until smooth. Gradually add some of the hot wine into this mixture, then pour it back into the pan with the remaining wine. Keep heating until needed. Fry the bacon in the pan or dish on high heat for 10 minutes until it turns brown.

Add shallots and cook for another 10 minutes to soften them. Stir in the hot wine sauce, tomato purée, sugar, bay leaves, thyme, salt, and pepper, and bring to a boil, stirring until it thickens.

Return the chicken to the pan, bring to a boil, cover, and bake for 20-25 minutes until cooked. In a separate pan, melt the remaining butter and sauté the mushrooms for five to 10 minutes until done.

Stir them into the casserole just before serving. Remove the bay leaves and thyme and serve the piping hot casserole with mashed potatoes and shredded cabbage.