Mary Berry’s ‘delicious’ chicken stew recipe that’s perfect for a midweek meal

Mary Berry’s chicken fricassee is the perfect dish to make ahead of time and is a great way to use up any chicken thighs you have lying around in the fridge

There’s nothing quite like a hearty stew to warm your cockles after a long day, and this quick and easy chicken stew recipe is just the ticket. Mary Berry’s chicken fricassee is a creamy, flavour-packed dish that’s perfect for a simple midweek meal. It serves four to six people and can be prepared up to a day in advance.

Mary shared: “We often have friends round for a midweek supper and this is a perfect dish to make ahead. We like chicken thighs, skinned but left on the bone for full flavour, but you could also use skinned chicken breasts.” The best part? It only takes about 20 minutes of prep before it bubbles away in the oven, and it’s all cooked up in one pan to save you from a mountain of washing up.

READ MORE: ‘I compared Superdrug’s £8 lip butter with £23 Summer Fridays and the budget buy wins’

Make Mary Berry’s chicken fricassee

Ingredients

• Eight chicken thighs or chicken breasts
• Two onions
• Two fennel bulbs
• 200ml of chicken stock
• 200ml of creme fraiche
• 100ml of dry sherry
• Half a teaspoon of caster sugar
• Two tablespoons of cornflour
• Two tablespoons of olive oil
• Lemon juice
• Salt and pepper

Kitchen equipment needed

• Frying pan with a lid or ovenproof casserole dish

Instructions

Preheat the oven to 160C (140C Fan or Gas Mark 3). Slice the onions into wedges, chop the tarragon and cut the fennel bulbs into thick slices.

Heat the oil in your pan until hot. Season the chicken with salt and pepper and sear quickly over high heat until golden all over.

Then, remove from the pan and set aside, reports the Express. Add the onions and fennel to the unwashed pan and cook for about five minutes.

Give the veggies a good stir so they cook evenly. Pour in the sherry and let it bubble away on high heat until reduced by half. Then, pour in the chicken stock and return the chicken to the pan, seasoning with salt and pepper.

Bring the mixture to a rolling boil, then cover the pan and pop it into the oven. Let it cook for about 45 minutes until the chicken is thoroughly cooked and tender.

If you’re using chicken breast, a cooking time of around 30 minutes should suffice. Just before the stew is due to come out of the oven – about two minutes prior – mix the cornflour with a bit of cold water in a small bowl until it forms a smooth paste.

Once the stew is out of the oven, place the pan back on the hob. Stir in the creme fraiche, followed by the cornflour paste.

Keep stirring over high heat until the sauce thickens up nicely. Next, add the tarragon, sugar, and lemon juice, then season again according to your taste.

Your delectable chicken stew is now ready to be served. Mary Berry suggests serving this hearty dish piping hot, accompanied by wilted spinach and either rice or mashed potatoes.