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)

shellbell751's picture

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

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.

jjinteesdale's picture

We love this dish but i prefer to use chicken thighs, and i add mixed herbs, plus i start off on the hob then cook in the oven.

vrog's picture

I took note of previous comments about it being too watery so when cooking time was nearly up I took the lid off and let it reduce. Prefer it with red wine.

jaqui_sampson's picture

Really pleased with this recipe. Used chicken breasts portions rather than legs, and concentrated chicken stock rather than concomme, and it still had loads of flavour - the tarragon makes quite a difference too. Really straightforward to prepare, then just leave to simmer on the hob. Served it with mash, green beans and broccoli and it was perfect comfort food. It also reheated well for leftovers the following day. Will defintely make it again.

bfcpaul's picture

Thought this recipe was terrible! Found the sauce to be very watery (even after adding cornflour) and generally the taste was dull. Ended up binning it and going to the takeaway!

silverspoon_ade's picture

to much of a tomato=ey taste, after an hour it was very runny, (and yes i did de-seeded the tomatoes) so i added a tablesp of bisto granules, as well as a small bit of cumin and paprika. tastes much better.

This recipe follows the way i do an ordinary casserole, like i did beef/ lamb carrerole using red wine or and dark or light beer.

silverspoon_ade's picture

seems like a good recipe, im cooking it now, but it looks like it will appear runny. So what i usually do and yes the taste will be either better or perhaps worse is to add cornflour to it. I have also doctored this and added a teaspoon full of ground fennel seeds and my own choice of herbs, a small ammount of thyme and oregano.
a hour to go before i can make a proper this space................

maiden666's picture

very nice added basil instead of tarragon and a sprinkle of garlic on the finished dish and a drizzle of good olive oil to give it a more mediterranean taste

annie0176's picture

We enjoyed it, but having used 300ml of white wine and a can of consomme, found there was too much liquid - I will reduce by a third next time.

lizzieicthus's picture

Very tasty, there is a variety of textures if the dish is cooked correctly. It is just as tasty the following day. Highly recommended.

tourer-dan's picture

I found this disappointing. I used thyme instead of tarragon because if preference, but found the whole thing just acceptable rather than great. Won't bother making it again.

dormababe1's picture

Added a small amount of smoked bacon. Two fussy children both said it was good. This will become one of our regular meals

mrbarrington's picture

I'd give this a five, but what I made looked NOTHING like the image - and ended up more like a stew, too much liquid and it was not very viscous at all.

Probably my fault, but I can honestly say avoid using a stock cube in this receipe.

Will re-try in a month or so, and try to get it right.

andreina's picture

Great success!

jeanh-b's picture

this was lovely I added carrot also and thyme and made it with cubed breast as it was all I had at the time every one of my family loved it. I served it with mash and mangetout.

charlie_t's picture

Excellent will definitely make against; add some dried chilli flakes with the tomato puree, instead of using fresh tomatoes i used a can of chopped tomatoes (400 gms) for more sauce. Also not being too keen on tarragon, i used a nice big bunch of parsley served with rice for my husband and couscous for myself. Will definitely make again... A definite hit!!!

walneylass's picture

Felt this recipe lacked any indepth flavour and won't be making again.

biwanjiru's picture

tasty, quick & easy


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