Braised chicken chasseur

Braised chicken chasseur

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(65 ratings)

Prep: 10 mins Cook: 1 hr - 1 hr, 35 mins


Serves 4
Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes

Nutrition and extra info

  • Freezable


  • kcal353
  • fat22g
  • saturates6g
  • carbs20g
  • sugars8g
  • fibre2g
  • protein30g
  • salt1.69g
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  • 4 chicken legs
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g whole button or chestnut mushroom
  • 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)



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 3-4 tomatoes, quartered and deseeded (optional)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • sprinkling tarragon leaves and chopped parsley



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  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.

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Comments (54)

nanapatsy's picture

Really liked this recipe, I didn't have any chicken thighs, just 2 breasts, so I cut them into smaller sizes and it worked really well.
Only had dried tarragon too, but the end product was delicious.
Halved the recipe for two and reduced the amount of stock/wine as others had recommended, too

kayley247's picture

Made this for Valentine's Day and my boyfriend loved it. I used chicken Breast instead of legs and it still tasted amazing. The smell is incredible.
I have made this loads of times and I just love it. The tarragon makes this dish!

Andie_Pandy's picture

Beatiful recipe! I used only half the wine, and added some ground paprika, palm sugar and chilli sauce to get a greater kick of flavour. In my husbands words 'absolutely gorgeous'. Definitely one to keep!

catbail's picture

An easy, very pleasant dish. I used stock cubes, but only half the liquid suggested, and it was definitely enough. I must agree with others that tarragon is essential - it wouldn't be the same dish without it. I did use the tomatoes and thought they added something to the dish.

Qasid's picture

Its looking awesome from its presentation. I'll definitely give it a try.

nate's picture

Very nice. I changed it up a bit because of what i had a available I didn't add any wine instead added 500ml of chicken stock. I used red onions and to be fair they were my favourite part I'd suggest adding a few more mushrooms, I havled them before cooking, 9 halved plum tomatoes deseeded and added a small amount of peas towards the end. Served with a small side of rice.
Adding cornflour to the chicken before pan frying might have been good.

charlotte_joanne's picture

Delicious...really easy and simple recipe. As others have suggested I would reduce the amount of liquid, otherwise this would have been 5*! The smell when its cooking is wonderful as well

cleenzee78's picture

Delicious! Second time making this, a friend made it for us first time around and we're hooked. It's simmering away as I speak and filling the house with a belly rumbling aroma Mmmm

cartersaurus's picture

I didn't have fresh tomatoes or tarragon, so used tinned tomatoes, fresh rosemary and thyme instead. I also reduced the sauce a little before putting the chicken in. A very simple, cheap and tasty recipe.

spindoctor's picture

Making Chicken Chasseur without tarragon is like making Chicken and Ham pie without the ham. Its a totally different dish.
Tarrogan is the main herb used for chicken as it complements chicken well. Same as sage works best with Pork. Try it with tarragon next time and you will see the difference.

cartersaurus's picture

I didn't have fresh tomatoes or tarragon, so used tinned tomatoes, fresh rosemary and thyme instead. I also reduced the sauce a little before putting the chicken in. A very simple, cheap and tasty recipe.

evangeline-teo's picture

Halved the portions to serve two and it turned out really good. Added chopped bacon and diced carrots for extra texture and flavour as well as some ground chilli powder - I'm Asian I need my spice ;) - dried rosemary, dried oregano and paprika when I seasoned the chicken. Meat was so tender it literally fell off the bone probably also cos we cooked it for more than an hour to reduce the gravy. Defo gonna be a regular dish on the menu.

jaypjay's picture

So, Katnots, you've turned the Chasseur into something completely different!

It's good to experiment!!

Well done!

dillster's picture

Excellent recipe- simple to make and delicately flavoured rather than over-spiced and in your face.

I stuck it in the oven at gas mark 5 for about 3 hours rather than leaving it on the hob and the chicken was melt-in-the-mouth. Went very well with mashed potatoes and green beans.

889781's picture

Forgot to say that I had to thicken the sauce with some cornflour as it was too thin for my taste and that did the trick.

889781's picture

Delicious.quick and easy recipe.Will definitely make again,family loved it.

rpochin's picture

Lovely flavour, great winter meal. I put this in the oven for an hour once browned and used red onions with chicken thighs as well as a combination of red and white wine leftovers!! I added the tomatoes (with seeds removed) and herbs from the start and the sauce was rich and plentiful.

eddiehaltof's picture

I found this very watery and little taste. I used Sainsbury fresh chicken stock and skinless ckicken breast.
Perhaps better taste with stronger stock and boned chicken thighs. And needs some herbs in the cooking process, perhaps thyme.
Doubt I'll be cooking this again.

j_hersee's picture

I tried this tonight using wild rabbit instead of chicken joints. Also followed some other readers' suggestions - used 2 leeks and half a red chilli instead of the onions, a couple of rashers of chopped streaky bacon fried with the rabbit, and replaced the tarragon with thyme. Also left out the salt at the beginning because of the added bacon. Result: Rabbit Chausseur Extraordinaire! A fantastic, fool-proof recipe, great for adapting to personal taste.

mmmmm_tasty's picture

My husband and I love this! i've made this quite a few times but I must admit that I get over generous with the wine lol.


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