One-pot chicken chasseur

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• Ellie

  2009-01-08 16:22:27.560293

  Ellie rated and commented on this recipe

  

  Very simple and really tasty. A brillian storecupboard meal as had everything apart from fresh thyme, so used dried. Planned on freezing half as suggested on the recipe only my husband saw the leftovers in the pan and helped himself to a second chicken leg pleading it was so scrummy he wanted more! Served with buttery mash and french beans tossed in a little garlic. Would also serve with a baguette if I was short on time.

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• Steve the chef

  2009-01-08 16:32:54.081972

  Steve the chef commented on this recipe

  Come on James all Chefs know chasseur is made with white wine and coq au vin with red wine. That aside this is a really tasty recipe well worth preparing the day before and reheating when you get back from work. Great with buttered mash and grfeen beans but even better with a crusty French baguette and glass/bottle of Sancerre or Alsace.

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• petroschka

  2009-01-09 17:57:45.193458

  petroschka rated this recipe

  

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• Sarah Bore

  2009-01-11 17:53:53.713913

  Sarah Bore commented on this recipe

  This was easy and very delicious. I used boneless and skinless chicken thighs and they were beautifully tender. I made it with parsnip and carrot mash, but the sweetness of these vegtables didn't go very well. Plain mashed potato would have been better.

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• Beryl

  2009-01-11 21:31:25.013599

  Beryl rated this recipe

  

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• Beryl

  2009-01-11 21:31:25.345058

  Beryl rated this recipe

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• Beryl

  2009-01-11 21:36:40.596283

  Beryl commented on this recipe

  Excellent !! I used chicken breasts (that's all I had) and served them with mashed carrots and potatoes and honey-roast beetroot. The texture of the sauce was just right. A definite for a retry.

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• clive2442

  2009-01-14 12:12:58.09113

  clive2442 commented on this recipe

  I made this dish and found by adding a tin of chopped tomato's it improved this dish. I will make this time and time again.

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• kath83

  2009-01-14 13:28:24.281359

  kath83 rated and commented on this recipe

  

  This was great. Easy to make and very tasty. I added carrots and parnips and served with potato and carrot mash which worked well. I didn't boil it down very much at the end though as the sauce was already very tasty and it was nice to have extra juice to go with the mash.

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• Woul

  2009-01-14 18:40:17.05694

  Woul commented on this recipe

  In the comment it states '....just how delicious a simple braise of chicken thighs can be.' Ingredients 4 Chicken legs. Which is correct? I shall use leg and thigh!

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• kimberley

  2009-01-14 20:52:59.254113

  kimberley rated and commented on this recipe

  

  This is delicious! Agreed plain mash is perfect- I used those new wee stock pots you can get, great short cut!

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• Janice

  2009-01-14 21:30:16.177396

  Janice commented on this recipe

  Have done this recipe twice in the last week. Added some carrots and celery so didn't need any separate vegetables, other than jacket potato. Served with crusty bread. Makes a really tender and tasty meal.

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• Ralph

  2009-01-14 22:04:24.88157

  Ralph rated and commented on this recipe

  

  Loved this receipe. So easy and also allows you not miss out on conversation at the dinner party. Would recommend this for any occasion. Sharon

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• Misha

  2009-01-15 08:53:47.2628

  Misha commented on this recipe

  This sounds great, but can anyone recommend somethiing to use other than mushrooms? My husband is allergic. Or should I just make it without altogether?

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• Maree

  2009-01-15 09:20:11.852511

  Maree commented on this recipe

  Would it be possible to cook this receipe in a slow cooker do you think?

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• PurestLight

  2009-01-15 11:27:54.963775

  PurestLight commented on this recipe

  Misha - I would try it without mushrooms, bet its just as good, my kids dont like mushrooms. Maree- I am going to do it in a slow cooker, you can still remove the dish and boil the stock/sauce down. Cant wait to try it

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• juliawhetton

  2009-01-15 12:16:21.348224

  juliawhetton rated and commented on this recipe

  

  I used to make Chicken Chasseur years ago and was pleased to see an updated recipe. I used white wine and added some bacon lardons - scrummy! In the past I made it with dry cider when I couldn't afford wine.

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• bigtabs88

  2009-01-15 12:43:46.512699

  bigtabs88 commented on this recipe

  Delicious and completely versatile, I don't like mushrooms so added carrots, celery and a red pepper instead. I cooked it like a casserole in the oven, then transferred the sauce to the hob to reduce, and this worked fine. Perfect with creamy mash. This dish is so easy and requires such little effort I will definitely make it next time friends are round. Also it's a good excuse to open a bottle of red ;o)

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• bigtabs88

  2009-01-15 12:44:54.832684

  bigtabs88 rated this recipe

  

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• rita

  2009-01-15 13:06:38.514523

  rita commented on this recipe

  Simply delicious! I took off the skin of the chicken legs so as to reduce its fat contents, and I added some sliced carrots as well. Besides I put in the fried mushrooms towards the end of cooking. It will surely be one of my favourites. Thanks.

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Ingredients

• 1 tsp olive oil
• 25g butter
• 4 chicken legs
• 1 onion , chopped
• 2 garlic cloves , crushed
• 200g pack small button or chestnut mushrooms
• 225ml red wine
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500ml chicken stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 30 mins

Ingredients

• 1 tsp olive oil
• 25g butter
• 4 chicken legs
• 1 onion , chopped
• 2 garlic cloves , crushed
• 200g pack small button or chestnut mushrooms
• 225ml red wine
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500ml chicken stock

PER SERVING

439 kcalories, protein 35.0g, carbohydrate 7.0g, fat 28.0 g, saturated fat 10.0g, fibre 2.0g, sugar 6.0g, salt 1.11 g

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