Braised chicken chasseur

Braised chicken chasseur

Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr - 1 hr 35 mins

Freezable

Method

  1. Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.
  2. Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.
  3. To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.
Try

Gary's tips

Although home-grown tomatoes are not in season right now, many of the imported ones can still have a good flavour, providing they are totally ripe. If you quarter the tomatoes and then scoop out the seeds, the sauce will be less watery. For a thicker sauce, loosen 1-2 tbsp cornflour with a little white wine or water and whisk in at the end of step 2.

353 kcalories, protein 30g, carbohydrate 20g, fat 22 g, saturated fat 6g, fibre 2g, sugar 8g, salt 1,69 g

Recipe from Good Food magazine, February 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Andrea

    31 October 2007

    Andrea rated this recipe

    5 stars

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  • Binder photo coby

    02 November 2007

    coby rated and commented on this recipe

    4 stars

    I have made this on several occasions winter and summer. everybody loved it.

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  • Binder photo Foodyfile

    03 November 2007

    Foodyfile commented on this recipe

    I have made this many times it's a very tasty and easy to make dish. On a couple of occasions I have added some diced bacon.

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  • Binder photo paulderdash

    03 November 2007

    paulderdash rated this recipe

    5 stars

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  • Binder photo kyoko

    06 November 2007

    kyoko rated this recipe

    5 stars

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  • Binder photo Marcus

    06 November 2007

    Marcus rated and commented on this recipe

    5 stars

    This is great winter food, I add thinly sliced carrots to this and serve with mustard mash - beautiful :-)

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  • Binder photo Em's Recipes

    08 November 2007

    Em's Recipes rated this recipe

    4 stars

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  • Binder photo Narlene

    08 November 2007

    Narlene rated this recipe

    4 stars

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  • Binder photo Neville

    09 November 2007

    Neville commented on this recipe

    I like to do this recipe with 2 shallots, a sprig of thyme, basil and marjoram in the cooking process. I'm not keen on tarragon. Just a personal thing.

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  • Binder photo asquithea

    03 December 2007

    asquithea rated and commented on this recipe

    2 stars

    This recipe's taste was quite distinctive, but monochromatic compared with a good Indian dish. The ingredients have no texture, so the end result is a soupy sauce with nothing of any interest. The texture of the chicken falls awkwardly between firm (just cooked) and falling off the bone (slow casserole). The wine included in the ingredients makes this recipe relatively expensive. In summary, while it's a fairly straightforward dish, I probably won't bother with it again.

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  • Binder photo bosskax

    07 December 2007

    bosskax rated and commented on this recipe

    4 stars

    this was lovely, i put more water in to make more sauce..it was gorgeous!

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  • Binder photo Anna

    22 December 2007

    Anna rated and commented on this recipe

    4 stars

    This is scrummy I made it on a cold night about 2 weeks ago and now my husband keeps pestering me to make it again!

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  • Binder photo Clairet

    04 January 2008

    Clairet rated this recipe

    4 stars

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  • Binder photo JULIE

    07 January 2008

    JULIE rated this recipe

    4 stars

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  • Binder photo nicolajane

    18 January 2008

    nicolajane rated and commented on this recipe

    4 stars

    This was lovely and perfect for a week day dinner.

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  • Binder photo wendy

    03 February 2008

    wendy rated and commented on this recipe

    5 stars

    This is the first recipe that I have tried from the website and it was a great success.

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  • Binder photo Karen

    13 February 2008

    Karen rated this recipe

    2 stars

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  • Binder photo KatNotts

    14 February 2008

    KatNotts rated and commented on this recipe

    5 stars

    A lovely dish that I've made several times. I used 8 chicken legs to serve 4 people, added red wine instead of white, thyme and parsley instead of tarragon, and sliced carrots. The sauce only took 45 mins to simmer instead of the whole hour and I added 1/2tsp cayenne pepper, a large slug of worcester sauce and more seasoning before adding the tomatoes.

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  • Binder photo car

    27 February 2008

    car rated and commented on this recipe

    4 stars

    I tried braised chicken casserole last week and loved it. I put leeks in it instead of onions as I wanted to use them up. I was lovely. I would definately make it again and it was so quick and easy.

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  • Binder photo superkat

    04 April 2008

    superkat rated and commented on this recipe

    3 stars

    Really enjoyed this served with lots of green veg - will try again and add bacon

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr - 1 hr 35 mins

Freezable

Simple one-pot

Ingredients

  • 4 chicken legs
  • 2 tbsp olive oil
  • 2 onions , thickly sliced
  • 250g whole button or chestnut mushrooms
  • 1 rounded tbsp tomato purée
  • 300ml white wine
  • 400g can chicken or beef consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)
  • 3-4 tomatoes , quartered and deseeded (optional)
  • sprinkling tarragon leaves and chopped parsley
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353 kcalories, protein 30g, carbohydrate 20g, fat 22 g, saturated fat 6g, fibre 2g, sugar 8g, salt 1,69 g

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