One-pot chicken chasseur

One-pot chicken chasseur

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(314 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
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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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taalia81's picture
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I've made this numerous times now and it has become a firm favourite with our children (8 & 4). Really easy to make and really tasty too.

xjrman's picture
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This is a great meal, but I tried a couple of changes which worked well.
I used herbs du provence instead of thyme, used white wine instead of red. Softened chopped celery with the onions and put some baby carrots in it whilst it bubbled away in the slow cooker.

ffiond123's picture

Very easy to make and really really tasty! Will definitely make this again!!

followingcharlie's picture
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Excellent dish, I have made it a few times now and everyone has loved it. If you were to make it the day before, would it be best to reheat on the hob or in the oven and how long do you think? Thanks.

jenni1979's picture
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Simple and delicious with ingredients that you have readily available in the cupboard . I Went with the advice given by a reviewer to add a tin of chopped tomatoes and it made it even tastier. One of my favourite meals to make in bulk and freeze the extra!

lanadumonde's picture
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Simple, inexpensive, and deliciously French. Reminds me of a dish I had in Marseille not too long ago. 5 stars!

harjam1's picture
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Wow, this was yummy! I added bacon and extra veggies ( carrots, swede and celery) and the combination of flavours was tasty. Served with mash and peas...plates all empty. Roaring success.

gillh007's picture
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Amazing! Works so well with the mash. Will certainly do again

roz1212's picture
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This is great dish, I've cooked it as both midweek dinner and special occasions and is always a winner. I put it in the oven at 180 rather than on the hob and prepare about 2 hours in advance, just put in and forget about it.

millygray's picture
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A favourite of my Husband and me!! I threw in some carrots and used some of those tiny onions which I get frozen so can just throw them straight in the pan! Easy! Also used Chicken breasts as thats what I had in the freezer at the time but I still followed the recipe and found the chicken to be a little dry.. will reduce the cooking time next time if using breast meat. Served with new pots, asparagus and baby broccoli.. YUM!

sarahwhiddett's picture
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Lovely - easy to make, and easy to add things to without spoiling the flavour. Made it for my B&B guests this evening and they thought it was gorgeous.

ruthless_1uk's picture
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I think this is the best recipe from bbcgoodfood i have ever made! So tasty, and really easy to make. I used 2 leg quarters, as i was just cooking for myself (going to freeze the rest), but kept all the measurements the same, swapped the mushrooms for carrots and it turned out just perfect. I also did the same at rita, and took the skin off the chicken, as is my preference. The chicken was so succulent. I can't praise this enough!

sjbeck19's picture
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Very yummy, hit with all the family.

sasspot's picture
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Absolutely delicious!!!

strawberrys's picture
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This is a very tasty dish. Could not find any fresh thyme springs so used a little sprinkle of dried.. It worked just as well. Very pleased :)

tarazeisel's picture
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Really lovely dish but cut down on the butter. Easy to make!

tinyvella's picture

Was lovely. Chicken was v tender. Only thing I'd change next time is add cornflour to thicken sauce, it was a little watery and my man spilt it on his jeans lol !!

JacquiMrsC's picture
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Very easy and tasty - didn't have fresh thyme but used dried and was fine.

ducknbunny's picture
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5 stars as this went down remarkably well with my brother and partner who I made it for. Having scorned at using 'chicken legs' as he doesn't like meat on the bone my partner decided that he atually did...often the case I find when you put something tasty on the table.
This was really easy to do and a good classic dish. I prepared it ahead and froze it which worked a treat. An easy one to do again.

xpinkiix's picture
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forgot to rate!!!

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