One-pot chicken chasseur

One-pot chicken chasseur

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(326 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


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

  • kcal439
  • fat28g
  • saturates10g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein35g
  • salt1.11g
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  • 1 tsp 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…

  • 25g butter



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

  • 4 chicken leg
  • 1 onion, chopped



    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



    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


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

  • 500ml chicken stock


  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 (395)

bengalcat's picture

Served with Mash, was a hearty tastey dinner!

claire241's picture

I put this in the slow cooker after I had put the stock in. Left it for about five hours. The sauce was then quite watery so I boiled it down for about fifteen minutes. Only thing I found was that a lot of the bones from the meat went into the sauce (think this was because of the slow cooking) so I would probably use chicken thighs or breast next time. It was till delicious though. I served it with mustard mash.

cherieorr's picture

Not for us at all was too rich and teh house stunk like a brewery from it

jo_ryan's picture

I used whatever chicken i had, so a mixture of breasts and thighs. I also has some smoked bacon in the fridge so that went in too. Served with mash and green beans with lots of bread to mop up!..... scrummy! Goes down well as a family meal.

jo_c_d's picture

This was delicious. Made it with chicken legs and they were very tender. The sauce didn't thicken as much as I thought it was and it was a bit greasy so maybe I'll reduce them amount of butter next time I make it, and add some more veg in it. I served it with mash. My boyfriend says he likes French peasant food, which this reminded him of.

erdnuss's picture

lovely, I used chicken fillets as my partner wont touch bones???. And I used white chardonnay instead of red wine. I used a knorr stock cube, just the one was more than enough, as they can be salty.

stesar's picture

Great, we really enjoyed this.

jubert's picture

Not sure what I did wrong, but this recipe was bland and remained very liquidy even after lots of boiling down. I could not get the thyme even with 4 fresh sprigs.

lindipecks's picture

Great to have found this recipe again. I did it from the magazine ages back and we all love it but some cleaver clogs dared to recycle my mag so really pleased I will be making it tonight now.

lindsay71's picture

Very tasty. Enjoyed by the whole family.

alexlindner's picture

Great! Absolutely yum!

bebe451's picture

I made this recipe in florida for the American Legion they have Friday night dinners. It was a huge hit I chaged the name to Chicken Biscuit Casserole, by adding the american version of scones
as a topping. I have had many request for the recipe, Just need to convert to llbs and ounces. May I make a suggestion since I am sure there are a lot of Brits that check this site out that dont live in England could you provide a conversion table for those of us that are not on the metric system.
Tank you
Margaret in Florida

kerryc6's picture

I've just got my own house and am somewhat of a novice when it comes to cooking. I was looking for a tasty wholesome meal that doesnt take too long to make and is easy so this was perfect. I made it using chicken thighs instead of legs and added carrots. Both myself and my boyfriend thought it was scrummy and will defo be making it again!!

hexane's picture

Excellent! Really tasty and easy to make. Will be doing again.

jojoasia's picture

My husband loved it. Very easy to make and it freezes beautifully as well. I will try it without mushrooms next time as I can't eat mushrooms, perhaps peppers I think.

staggerlee's picture

The flavour this meal packs is fantastic.

celmoug's picture

did it with the potatos Dauphinoise, a beautiful mix. Might need some carrots or tomatoes to add some more texture to the sauce.
Easy and nice.

mattlees's picture

Very easy, tastey dish! 5 stars!

schizopear's picture

gorgeous! this recipe was much simpler than the last chicken chasseur that i tried (also by james martin), but no less tasty. i used a little less butter and served it with mashed potato and some broccoli that needed eating up. this one will definitely be getting plenty of use, especially in the winter - it was very warming and filling.


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