One-pot chicken chasseur

One-pot chicken chasseur

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(296 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

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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ecclescake's picture
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I followed this recipe pretty much to the mark - it was easy and really delicious. Served with green beans and mash as suggested which went perfectly.

mariadawson's picture
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This was gorgeous!!! So tasty and very easy to make. Used chicken breast and substituted carrots for the mushrooms but the end result was delicious. Not sure that it would have served 4 though - we felt it was just enough for 2. Bought some bread to 'mop' up the left over sauce but there wasn't any! Will definatly be cooking this again and again.

philippabrown's picture

Oh James Martin you are really spoiling us. One word 'Wow'.

shaslam's picture

Just had this for tea. Husband said "I don't normally like sloppy things but this was delicious". Praise indeed. I served it with Delia's Boulangerie potatoes, yummy.

sugarplumfaerie's picture
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Mmmmm! Everyone loved this. We had it with plain mash (with skins left on potatoes). So tasty!

brere1's picture
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Cooked this for supper. It was unanimously agreed to be very good.

sxmscorpio's picture
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Very tasty and easy. I served it with white rice.

julieann999's picture
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Exellent recipe, I would definately cook it again, gave my

husband an excuse to open a bottle of (red)

Served with creamy mash and carrots a very tasty dish.

le-vignoble's picture

This was absolutely delicious and so easy. I would also like to add to Steve The Chef that I live in SW France and the locals make this dish with red wine!

daphnec's picture

Lovely recipe. I thought it would be like coq au vin but it is much nicer.

I added a red pepper and served with new potatoes and broccoli.

Daphne

krissyb's picture
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this was lovely, we had it with mashed potato and green veg, will definitely be making again!

lizzief1's picture

Great with mash - real comfort food in this cold weather! - and really easy to make too

monicah's picture

Why is this called 'one-pot' chicken chasseur, if you have to cook mash and other veg separately to serve? To me, a one-pot dish is where everything is in it and you don't have to cook any other accompaniments. Anyway, having said that, it does sound delicious.

amiebart77's picture
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made this the other night and thought it was lovely. Did exactly as the recipe, and served it along with creamy mash and fine green beans. Will add bacon lardons next time as i have some in the freezer. Cant wait to eat it again!

ritagior's picture

Simply delicious! I took off the skin of the chicken legs so as to reduce its fat contents, and I added some sliced carrots as well. Besides I put in the fried mushrooms towards the end of cooking. It will surely be one of my favourites. Thanks.

bigtabs88's picture
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Delicious and completely versatile, I don't like mushrooms so added carrots, celery and a red pepper instead. I cooked it like a casserole in the oven, then transferred the sauce to the hob to reduce, and this worked fine. Perfect with creamy mash.

This dish is so easy and requires such little effort I will definitely make it next time friends are round. Also it's a good excuse to open a bottle of red ;o)

juliawhetton's picture
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I used to make Chicken Chasseur years ago and was pleased to see an updated recipe. I used white wine and added some bacon lardons - scrummy! In the past I made it with dry cider when I couldn't afford wine.

purestlight's picture

Misha - I would try it without mushrooms, bet its just as good, my kids dont like mushrooms.

Maree- I am going to do it in a slow cooker, you can still remove the dish and boil the stock/sauce down. Cant wait to try it

mareegecks's picture

Would it be possible to cook this receipe in a slow cooker do you think?

misha02's picture

This sounds great, but can anyone recommend somethiing to use other than mushrooms? My husband is allergic. Or should I just make it without altogether?

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