One-pot chicken chasseur

One-pot chicken chasseur

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(324 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 (393)

sprague's picture

I can see why so many people have rated this recipe. Very simple and delicious. I used carrots also....worked fine!

provene's picture

This is such a good dish that even my 18 year old son commented on nice it was. My husband is going to make point of adding chicken legs to the weekly shop! Absolutely delicious and so easy - would make this with Gordon Ramseys Truffle pomme receipe for a dinner party, but had it with rice and green beans for a mid week meal.

jazzdeol's picture

Made this last night, we generally eat very spicy and flavoursome food, and i wasn't sure how this would work out, however... It was absolutely brilliant, gorgeous meal, i made with green beans tossed in a little garlic butter and some new potatoes... served with a slice of homemade bread... Brilliant! Thank you...

cooleyville's picture

I used boneless skinless chicken thighs...worked wonderfully. This was a simply delicious meal that doesn't require much effort.

moc222's picture

Fabulous. Used chicken fillets but otherwise followed recipe - simply delicious. Served with Garlic Mash - will make again and again!

sirild's picture

10/10 here - delicious!!! Used chicken thighs, and followed the recipe religiously. Have a pot simmering on the stove right now :-)

It will be served with creamy mash and crunchy fine green beans and good bread to mop up the sauce.

This is simply the very best recipe I have found on Good Food.

Thank you!

meljm's picture

This has become a Sunday favourite in my house. Both the kids aged 6 & 3 love it.

colinskitchen's picture

Easy to do and tastes great. We ate half and froze half - think it tasted even better after freezing!

Madihat's picture

Absolutely delicious. This is one of my favourite recipes which I'll be cooking again and again. Thanks James!

gesiha's picture

I loved it , my family loved it. I added some baby carrots and also took off the chicken's skin. Simple and delicious. First class recipe.

jolaidlaw's picture

Made it exactly to recipe for midweek meal. the whole family thought it was delicious.will make it again and again

dylanski's picture

Loved the flavours. I actually found that, unlike others 'stews' this tasted better after the 1st hour of cooking than it did reheating it later. Also found that the sauce didn't reduce down that much even after 20 mins.

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

this is to die for. one of the best recipes on bbc good food.

ol1vemag's picture

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

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

Delicious... I added some halved potatoes, to have a complete meal.

sallynicholls's picture

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

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.


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