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One-pot chicken chasseur

One-pot chicken chasseur

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(318 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Serves 4
This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories439
  • fat28g
  • saturates10g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein35g
  • salt1.11g
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Ingredients

  • 1 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 chicken leg
  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 200g pack small button or chestnut mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 225ml red wine
  • 2 tbsp tomato purée
  • 2 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 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.

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Comments (388)

Fleur55's picture
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This recipe is beautiful, silky, rich and smooth. Used beef stock over chicken enriched the flavour. Absolutely 5 star.

Fabulous41's picture

Made this last night with chicken breasts and even had some leftover red wine (rare!) to put in. I also used a few tsps of dry thyme instead of fresh. Absolutely delicious with some mashed potato.

juleshowie's picture

Really delicious. Served with roasted new potatoes and carrots, and steamed spinach and broccoli.

angelaosei's picture

I've made this recipe a couple of times. I added celery to bulk it out a bit, but other than that I followed the recipe exactly.

angelamandyjones's picture

Just made this recipe, and it was fantastic, great flavour and easy to make 10 out of 10!! yum!

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.

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