Braised chicken chasseur

Braised chicken chasseur

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(59 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
353
protein
30g
carbs
20g
fat
22g
saturates
6g
fibre
2g
sugar
8g
salt
1.69g

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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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.

Recipe from Good Food magazine, February 2006

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Comments

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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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.

shellbell751's picture
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This was a really lovely and relatively simple recipe to put together. You should definitely add the fresh tarragon and tomatoes at the end as it really enhances the dish. There was so much sauce left that the next time I made it I used 5 drumsticks and 7 thighs. I also added cornflour mixture at the end to thicken the sauce.

leppie's picture
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Good, tasty, wholesome food. Nothing fancy, just nice and easy.

My sauce was a little runny so I made a cornflour paste with some water in a mug and added it 15 mins before the end.

Nice served with plain rice.

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