Mary Berry’s one-pot chicken stew is ‘perfect’ easy and simple midweek dinner recipe
It can be difficult to decide what to make for dinner during the week, but this chicken stew recipe is "full of flavour" while still being healthy and quick to make.
There is nothing better than a tasty stew to warm you up after a long day, and this chicken stew dish has been designed to be quick and easy to make.
Mary Berry’s chicken fricassee recipe is a creamy and flavourful dinner which can be cooked as a simple weekday dinner. It serves four to six people and can be made up to one day ahead.
Mary said: “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.”
It only takes around 20 minutes to prepare before it slowly strews in the oven, and everything is made in the same pan to save time on washing up.
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How to 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
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Instructions
Preheat the oven to 160C (140C Fan or Gas Mark 3).
Cut the onions into wedges, then chop up the tarragon and slice the fennel bulbs into thick slices.
Add the oil to your pan and heat until hot. Season the chicken with salt and pepper and sear quickly over a high heat until golden all over. Then, remove from the pan and set aside.
Add the onions and fennel to the unwashed pan and cook for roughly five minutes. Stir the vegetables so they cook evenly.
Pour in the sherry and let it boil on a high heat until reduced by half. Then, pour in the chicken stock and return the chicken to the pan, then season with salt and pepper.
Bring the mixture to a boil, cover the pan with a lid and transfer to the oven. Cook for roughly 45 minutes or until the chicken is cooked and tender. If cooking with chicken breast, cook for around 30 minutes.
Two minutes before the mixture comes out of the oven, add the cornflour in a small bowl with a little cold water and stir until you have a smooth paste.
Transfer the pan with the stew mixture back onto the hob, then stir in the creme fraiche and then add the cornflour paste. Stir on a high heat until the sauce has thickened.
Add in the tarragon, sugar and lemon juice, then season once again to preference.
Your tasty chicken stew is now ready to serve. Mary Berry recommends serving the dish hot with wilted spinach and either rice or mashed potatoes.
