One-pot chicken chasseur

One-pot chicken chasseur

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(294 ratings)


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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins

Skill level



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



  • 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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  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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614montana's picture
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Loved this receipe. So easy and also allows you not miss out on conversation at the dinner party. Would recommend this for any occasion.

janice71's picture

Have done this recipe twice in the last week. Added some carrots and celery so didn't need any separate vegetables, other than jacket potato. Served with crusty bread. Makes a really tender and tasty meal.

kimberleyctaylor's picture
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This is delicious! Agreed plain mash is perfect- I used those new wee stock pots you can get, great short cut!

1gill4pints's picture

In the comment it states '....just how delicious a simple braise of chicken thighs can be.' Ingredients 4 Chicken legs. Which is correct? I shall use leg and thigh!

kath83's picture
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This was great. Easy to make and very tasty. I added carrots and parnips and served with potato and carrot mash which worked well. I didn't boil it down very much at the end though as the sauce was already very tasty and it was nice to have extra juice to go with the mash.

clive_diamond's picture

I made this dish and found by adding a tin of chopped tomato's it improved this dish. I will make this time and time again.

midgeholeberyl's picture
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Excellent !! I used chicken breasts (that's all I had) and served them with mashed carrots and potatoes and honey-roast beetroot. The texture of the sauce was just right. A definite for a retry.

sarah_bore's picture

This was easy and very delicious. I used boneless and skinless chicken thighs and they were beautifully tender. I made it with parsnip and carrot mash, but the sweetness of these vegtables didn't go very well. Plain mashed potato would have been better.

stevethechef's picture

Come on James all Chefs know chasseur is made with white wine and coq au vin with red wine. That aside this is a really tasty recipe well worth preparing the day before and reheating when you get back from work. Great with buttered mash and grfeen beans but even better with a crusty French baguette and glass/bottle of Sancerre or Alsace.

ellier's picture
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Very simple and really tasty. A brillian storecupboard meal as had everything apart from fresh thyme, so used dried. Planned on freezing half as suggested on the recipe only my husband saw the leftovers in the pan and helped himself to a second chicken leg pleading it was so scrummy he wanted more! Served with buttery mash and french beans tossed in a little garlic. Would also serve with a baguette if I was short on time.