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Chicken thighs, bacon and berry casserole


Chicken thighs, bacon and berry casserole


Makes about 4

1 pack of mushrooms

2 tbsp butter

12 boneless chicken thighs

2 onions, finely chopped

125 g smoked bacon

1 tbsp flour

300 ml red wine

300 ml stock (any kind)

2 tbsp Bonne Maman woodland berries jam


Preheat oven to 180°C (fan oven 160°C).

In a large casserole, melt the butter and brown thighs on all sides. Remove from heat and set aside.

Sauté onions and bacon over low heat for 10 minutes until browned.

Add mushrooms and flour, then wine and stock. Bring to a boil, add chicken thighs, cover and cook in the oven for 25 minutes.

Using a slotted spoon, transfer the contents of the casserole to a warm platter leaving the cooking juices behind. Cover and keep warm.

Bring the cooking juices to a boil and stir in the preserves. Boil for 1-2 minutes, then spoon over the chicken and serve.

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