One-pot chicken chasseur

One-pot chicken chasseur

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(309 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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tonmilbil's picture

This was just so easy and so delicious. Deff a much better alternative to coq au vin which is much more laborious.
I did find though at the end I needed about 20 minutes instead of ten to get the sauce down to a syrup.

already one of my favourites!

eileenherlihy82's picture
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this is to die for. one of the best recipes on bbc good food.

ol1vemag's picture
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I used boneless, skinless chicken thighs in mine and it was delicious! If you use legs the meat falls off the bones anyway, so you have to fish them out before you serve. I didn't add any veg to the dish as I didn't feel it needed any, and I took the lid off for the last half an hour of cooking. It's a really lovely dish that I will definitely be making again!

kimandthomas's picture
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Really, really delicious. I can't believe you can get so much flavour from so few ingredients. We substituted the mushrooms for Chantenay Carrots. I will definitely be making this one again. Perfect with really creamy mashed potatoes.

missfrosty's picture

I made this in my slow cooker and it was fabby !. When I made it for my hubby who hates mushrooms, I added carrots , parsnips & red peppers and it worked really well and was yummy.

angfen's picture
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Delicious... I added some halved potatoes, to have a complete meal.

sallynicholls's picture
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this dish is absolutly delicious, i added carrots and used chicken breast as my husband wont eat leg or thigh, but it didnt spoil it, will definatly be a favourite.

emily84's picture
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Made this last night for the girls - as others have said, it's perfect when you have people round because you can just leave it to simmer away. I added chopped streaky bacon and carrots as I had some in the fridge. The final sauce was thinner than I expected but the flavour was beautiful and the meat (I used thighs) incredibly tender. To Abi who asked about browning the chicken, it could be that your pan was a bit small and too crowded with the chicken, bringing down the temperature in the pan. Mine also took a while to brown and I think this was why.

clockworkpurple's picture
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A fantastic dish! I added some bacon and used carrots instead of mushrooms. Carrots could've done with less cooking: will add them halfway through the simmering next time.

Served with a pile of mashed potato it was a perfect winter warmer.

baltar's picture

Traditionally, this dish is served in France with rice and harricot verts (fine / french beans) . You can also sprinkle some Comte or Gruyere cheese on top of the rice. I personally think that rice really compliments the flavour of the dish (in comparison to mashed potatoes / root vegetables). If you want to serve it with rice, french beans and cheese, make sure you go for a good rice like steamed Bastmai, and a good Comte or Gruyere cheese.

nikki1460's picture
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gorgeous my 2 children who are fussy eaters loved this i used chicken breasts instead, which worked perfectly and the chicken was so tender once cooked served with creamy mashed potatoes and sweetcorn , will definately be making again

samanthacurtis's picture
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Really nice! Will most definitely do this again!

sharonjbaker's picture
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really simple to cook and really delicious

girlwiththemostcake's picture
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I halved the ingredients and used two chicken breasts as I cooked it for myself and my husband. It was easy and very tasty. Would definitely make it again.

abi_cn145's picture

Can anyone help please? I'm abit of a novice cook and attempted this recipe tonight and had abit of a problem browning the chicken - I just couldn't get it to brown. Was it due to something simple like not getting the pan hot enough? Any advice would be great! Part from that thought this recipe was great!

badbandit's picture
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think i did something wrong, my sauce was runny and not much flavor. will try again and commeny

102011503's picture

Easy to make and tasty. I usually make coq au vin which I love but this is an slightly easier and cheaper version. I even used a really horrible old bottle of red wine I'd had in the cupboard for ages and it still tasted good, a nice strong flavour of chicken.

ladycottingley's picture
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I forgot to rate it! Posting again to give five stars.

ladycottingley's picture
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Perfect for after a hard day and a cold trip home. It was so simple to prepare and I just made sure we had some crusty bread in as recommended. I bunged it in a low oven instead of cooking on the hob, used fresh rosemary instead of thyme because that's all we had in the garden and white wine instead of red but it was absolutely gorgeous.

helloknitty's picture
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Easy and delicious - really good served with some simple green beans and crispy roast potatoes. The browning of the chicken took a bit longer than I thought but otherwise just set and forget for an hour or so.

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