One-pot chicken chasseur

One-pot chicken chasseur

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(314 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 4

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
439
protein
35g
carbs
7g
fat
28g
saturates
10g
fibre
2g
sugar
6g
salt
1.11g
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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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Method

  1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
  2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

Recipe from Good Food magazine, February 2009

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Comments

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Cooking Freak's picture
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Just made this tonight, was a hit with the whole family. Followed the recipe to the letter and it was really tasty. Served it with mashed potato and broccoli, will definitely be making again.

nursenicola's picture

Great recipe, enjoyed by everybody! Very simple to prepare. Followed advice from previous comments and added some extra veg (celery and carrots) to bulk it out a bit. Needs a bit more than just mushrooms. Its worth doubling up on all of the ingredients to have some to freeze. Definitely one of my Good Food favourites!

clairesut57's picture

Highly recommended. Stuck exactly to the recipe and results were lovely. The reduction at the end to thicken the sauce works a treat and the flavour is lovely. One to make again for sure.

friedalana's picture

Everyone loved this. Doubled all quantities and cooked for twice as long. Instead of chicken legs used 2kg chopped chicken breasts.

tahs1na's picture

Made this for a dinner party and it tasted absolutely scrumptious!!

annak19's picture

Possibly my favourite main meal! I love this recipe, it's so versatile we've had with mash, potatoes cooked in the chasseur pot, roast potatoes, in baked potatoes, rice, mopped up with crusty bread..I would eat it with anything. It is my favourite recipe, discovered over 3 years ago but I keep coming back to it. Brings back lovely memories, definitely worth taking the time to make. Double the quantities and treat yourself the next day! Goes really well with green veg, my favourite being tenderstem brocolli or garlicky green beans.

wendywoo1973's picture

Simply delicious. This will be one I'll use over and over again!!

laini's picture

Have been meaning to make this dish for quite a while now and finally got around to it yesterday ... so glad I did. I basically stayed with the recipe, changing only the red wine for white and the chicken legs for thighs, I didn't add any extras preferring to keep to the simplicity of the recipe and I must say it was delicious. Served with mash, carrot and courgette. Will definitely be making again ... very soon!

cb1234's picture

Made this today but added carrots, celery, new potatoes and peas into the stock, first the carrots and celery then with 15 Mims left the potatoes and peas, maybe no longer a chasseur but It was really delicious and reasonably easy

lhanna01's picture

This dish is so delish. Like others I added carrot and served with mash and green beans. Will Definitely do again.

damenga's picture

Excellent and so easy to make. Wife loved it and wants it again.

damenga's picture

Excellent and so easy to make. Wife loved it and wants it again.

mickrooney1's picture

i was making this when some friends called and asked us to come around for drinks. i asked if they had eaten and they hadn't so i suggested that i bring the dish and finish it off there. i added carrots, bacon and swede and when it came out of the oven it was absolutely gorgeous and we all loved it.. very simple to make and a definate keeper...

jule955's picture
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Absolutely gorgeous, and simple. Even better as a leftover.

steveinthecity's picture
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I deviated from the recipe and sweated a small stick of celery and a medium carrot, both roughly chopped, with a good handful of whole shallots (jnstead of an onion) along with the mushrooms. I used my favourite herb oregano instead of thyme and added a few bay leaves. At the end of cooking I found the sauce thin (for our taste) but very flavourful, so instead of reducing the sauce (which would have made it too strong in flavour) I thickened it with cornflour. I allowed the flavours to develop overnight. It was nice, not amazing. I would make it again but next time I would skin the chicken. If I eat chicken skin I like it crispy. This was soft and not a very nice colour because of the red wine. The dish would be better without the skin.

spindoctor's picture

Did you forget to fry and Brown the chicken first. The act of browning caramelizes the sugars in the skin and adds flavour chicken then wouldn't come out looking a pale pink colour

steveinthecity's picture
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Hello spindoctor. I am not sure if you are replying to my post or not on the bbc good food site regarding chicken chasseur. I said I did not like the skin. You rightly said the chicken should be browned. Yes, I did remember! I have made it a couple of times since and do prefer it skinless. If it is not my post you replied to, please totally ignore this! Regards, steveinthecity.

Kradsanaoh's picture
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Really really nice dish. I let the chicken marinate over a night. It was just so lovely. The chicken was extremely tender and juicy. Would definitely cook this again.

Kradsanaoh's picture
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Really really nice dish. I let the chicken marinate over a night. It was just so lovely. The chicken was extremely tender and juicy. Would definitely cook this again.

itybity's picture
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awesome, I have not made this dish before as im not overly keen on meat on the bone but I loved this, my partner did as did my 4 yr old who asked of we could have this midweek, we did and used legs 1st time en thighs, have to say I preferred the legs, 1st time we had boiled totts,this time mashed totts and crusty Italian bread, would
recommend the latter..........with some red wine ;)

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