One-pot chicken chasseur

One-pot chicken chasseur

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(305 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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hristo's picture
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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
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Seems I too got carried away and forgot my five-star rating!

thisxgirl's picture
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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!

glasgow's picture
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Fantastic - this was easy to make and very popular.

jevidrian's picture
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I made this dish last night for my family and it went down a treat
i will do it again and it was so easy to make i think it would make
a good dinner party dish it was as yummy as James Martin himself!!!!

jevidrian's picture
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I made this for my family last night and it went down a treat i will
be making it again soon and its so easy to do it was as yummy as
James Martin himself!!!

kate1706's picture
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Sorry - so excited I forgot to rate it!

kate1706's picture
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Absolutely delicious - all the family said they loved it and it has already been added to my Good Food folder for next time. Being a scaredy cat at cooking I threw caution to the wind and added a carrot and a stick of celery that needed using up - and it was still wonderful!! I served little roasted potatoes in olive oil. garlic and rosemary and green peas. Not a scrap left over. Another excellent recipe to add to my growing repetoire! Thank you!

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

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