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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superkat's picture
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Really enjoyed this served with lots of green veg - will try again and add bacon

carolanddave's picture
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I tried braised chicken casserole last week and loved it. I put leeks in it instead of onions as I wanted to use them up. I was lovely. I would definately make it again and it was so quick and easy.

katnotts's picture
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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.

212316's picture
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This is the first recipe that I have tried from the website and it was a great success.

spectrumnicolac's picture
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This was lovely and perfect for a week day dinner.

annasimmonds's picture
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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!

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

asquithea's picture
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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.

nevhel's picture

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.

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

gae123's picture

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.

cooijmans's picture
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I have made this on several occasions winter and summer. everybody loved it.

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