One-pot chicken chasseur

One-pot chicken chasseur

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(326 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

  • kcal439
  • fat28g
  • saturates10g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein35g
  • salt1.11g
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Ingredients

  • 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

    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

    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

    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

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 (395)

sallynicholls's picture
5

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
5

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
5

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
5

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
5

Really nice! Will most definitely do this again!

sharonjbaker's picture
5

really simple to cook and really delicious

girlwiththemostcake's picture
5

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
1

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
5

I forgot to rate it! Posting again to give five stars.

ladycottingley's picture
5

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
4

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.

karenlw's picture
5

This has to be the best chicken chasseur I've ever tasted. Wonderful rich tasting sauce and so easy to make. An excellent comfort food recipe for the winter. Can't wait to make this again!! Thanks James you're a STAR!!

faypeacock's picture
5

A lovely dish. I’m not a huge fan of chicken legs because I don’t like to have mess around picking around the bones – I did use legs for this recipe though as I’m aware they are supposed to be the most flavoursome. The dish was really lovely but next time I’m going to try it with thighs as someone else did – the other ingredients make such a great sauce I don’t think it will matter.

lorrainemcwilliams's picture
5

Used this recipe exactly as described. It was delicious and very enthusiastically devoured by our neighbours. Lozza

hristo's picture
5

Delicious. Made it as per instructions and you have a nice bit of red wine left over to drink with the chasseur. Will definitely be making this again and again and again and again...

thisxgirl's picture
5

Seems I too got carried away and forgot my five-star rating!

thisxgirl's picture
5

I made this one night with the recommended (and delicious) roasted garlic butternut squash and sweet potato mash...I followed the Chasseur recipe exactly, apart from I was very generous with the tomato puree out of personal preference. I used good whole legs of free range chicken from Marks and Spencer and I don't know to what extent that contributed to the incredibly tender meat - I think it was mostly due to the long, slow cooking. The meat WAS beautiful - it fell away from the bone but was moist and full of flavour. The mushrooms and the sauce and every little bit of this meal is a real pleasure to eat and very simple to make, even though cooking time is lengthy. My boyfriend praised this meal more than anything ever before and even said it was fit for Masterchef!

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