One-pot chicken chasseur

Latest comments and suggestions

Results 1-20

• Ellie

  08 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steve the chef

  08 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• petroschka

  09 January 2009

  petroschka rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah Bore

  11 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beryl

  11 January 2009

  Beryl rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beryl

  11 January 2009

  Beryl rated this recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beryl

  11 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clive2442

  14 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kath83

  14 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Woul

  14 January 2009

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kimberley

  14 January 2009

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Janice

  14 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ralph

  14 January 2009

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Misha

  15 January 2009

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maree

  15 January 2009

  Maree commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PurestLight

  15 January 2009

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• juliawhetton

  15 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bigtabs88

  15 January 2009

  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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bigtabs88

  15 January 2009

  bigtabs88 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rita

  15 January 2009

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9100/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.