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One-pot chicken chasseur

One-pot chicken chasseur

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(318 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

  • kcalories439
  • fat28g
  • saturates10g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein35g
  • salt1.11g
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Ingredients

  • 1 tsp 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

    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

    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

    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

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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.

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Comments, questions and tips

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Comments (388)

spindoctor's picture

Did you forget to fry and Brown the chicken first. The act of browning caramelizes the sugars in the skin and adds flavour chicken then wouldn't come out looking a pale pink colour

steveinthecity's picture
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Hello spindoctor. I am not sure if you are replying to my post or not on the bbc good food site regarding chicken chasseur. I said I did not like the skin. You rightly said the chicken should be browned. Yes, I did remember! I have made it a couple of times since and do prefer it skinless. If it is not my post you replied to, please totally ignore this! Regards, steveinthecity.

Kradsanaoh's picture
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Really really nice dish. I let the chicken marinate over a night. It was just so lovely. The chicken was extremely tender and juicy. Would definitely cook this again.

Kradsanaoh's picture
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Really really nice dish. I let the chicken marinate over a night. It was just so lovely. The chicken was extremely tender and juicy. Would definitely cook this again.

itybity's picture
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awesome, I have not made this dish before as im not overly keen on meat on the bone but I loved this, my partner did as did my 4 yr old who asked of we could have this midweek, we did and used legs 1st time en thighs, have to say I preferred the legs, 1st time we had boiled totts,this time mashed totts and crusty Italian bread, would
recommend the latter..........with some red wine ;)

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 :)

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