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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jjinteesdale's picture
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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
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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
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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
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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
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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
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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 comment....watch 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

sybbie's picture
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Lovely!

annie0176's picture
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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
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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
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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
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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
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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
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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
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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
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Felt this recipe lacked any indepth flavour and won't be making again.

biwanjiru's picture
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tasty, quick & easy

shbayl's picture
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Followed the recipe to the letter but I found it tasted a bit bland, and not very exciting. Would put more tomato paste in next time and maybe some different herbs during the simmering stage.

brooke's picture

Is this recipe ok to be freezed? Have a rather large batch of chicken on my hands so want to make a large quantity.

Thanks

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