Braised chicken chasseur

Braised chicken chasseur

  • 1
  • 2
  • 3
  • 4
  • 5
(65 ratings)

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

Easy

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

Nutrition:

  • kcal353
  • fat22g
  • saturates6g
  • carbs20g
  • sugars8g
  • fibre2g
  • protein30g
  • salt1.69g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Onion

    Onion

    un-yun

    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)
    Beef

    Beef

    bee-f

    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)
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • sprinkling tarragon leaves and chopped parsley
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (54)

shbayl's picture
3

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

superkat's picture
3

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

carolanddave's picture
4

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
5

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
5

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

spectrumnicolac's picture
4

This was lovely and perfect for a week day dinner.

annasimmonds's picture
4

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
4

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

asquithea's picture
2

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
5

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
4

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…