Braised chicken chasseur

Recipe uploaded by

Gary Rhodes

27 ratings

Recipe by Gary Rhodes

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

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, salt 1.69 g

Latest comments and suggestions

Results 1-20

• Andrea

  31 October 2007

  Andrea rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline

  31 October 2007

  Caroline rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paul

  01 November 2007

  Paul rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• coby

  02 November 2007

  coby rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• paulderdash

  03 November 2007

  paulderdash rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kyoko

  06 November 2007

  kyoko rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marcus

  06 November 2007

  Marcus rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Em's Recipes

  08 November 2007

  Em's Recipes rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Narlene

  08 November 2007

  Narlene rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• asquithea

  03 December 2007

  asquithea rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bosskax

  07 December 2007

  bosskax rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anna

  22 December 2007

  Anna rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clairet

  04 January 2008

  Clairet rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JULIE

  07 January 2008

  JULIE rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicolajane

  18 January 2008

  nicolajane rated and commented on this recipe

  

  This was lovely and perfect for a week day dinner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wendy

  03 February 2008

  wendy rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karen

  13 February 2008

  Karen rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KatNotts

  14 February 2008

  KatNotts rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2850/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 1 hr min 1 hr 35 mins

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

353 kcalories, protein 30g, carbohydrate 20g, fat 22 g, saturated fat 6g, fibre 2g, salt 1.69 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.