One-pot chicken chasseur

One-pot chicken chasseur

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(323 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 (393)

sarahwhiddett's picture
5

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
5

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
5

Very yummy, hit with all the family.

sasspot's picture
5

Absolutely delicious!!!

strawberrys's picture
5

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
5

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
5

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

ducknbunny's picture
5

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
5

forgot to rate!!!

xpinkiix's picture
5

I made this for tea tonight and it was lovely, The chicken was so tender it just fell off the bone . Will definitely be making this again.

zumbacath's picture
5

A lovely recipe for all the family, went down a treat!

lizleicester's picture
5

Had to do a version without mushrooms due to fussy offspring, but the result was still delicious and a fantastic way to cook (v cheap) chicken quarters. Served with honey glazed roast carrots and french bread.

charliecroft's picture
5

Thank you Mr Martin for this recipe! This recipe is wonderful and I would heartily recommend anyone try it, we served it with creamy mash and mange tout, even the children enjoy it. I didn't have any Thyme so used a teaspoon and half of Herbs de Provence instead which worked beautifully. What better meal to have on a cold foggy winters evening! Excellent!

hamish1949's picture
5

STUNNING - made the day before and did not reduce sauce at end as wanted to feed 4 hungry people including 2 teenage boys. served with mash and kale. Absolutely wonderful and very easy to prepare for a very fast reheated meal. Will make this again and again. Has anyone tried this in a slow cooker as I think that would make it even easier?

hazelk2909's picture
5

just had this for tea with mashed potato and it was gorgeous. used diced chicken breasts and carrots instead of mushrooms. next time i will have it with crusty bread. yummy

melissas's picture
5

A really simple and delicious dish. I was amazed how easy it was to cook! I served it with green french beans, crusty bread and a glass of red. Perfect!

tabs13713's picture

Really delicious. Great for dinner parties. I made with chicken thighs and added a couple of extras so that there was sufficient meat for a serving of 4. I also added celery,couple of baby new potatoes, butter beans,bacon lardons and a tin of chopped tomatoes just to bulk it up a bit. I served with a loaf of fresh bread. Perfect! Everyone loved it and it's now a firm favourite when we have guests. Nice an easy and leaves you free to enjoy the evening! Highly recommend.

Fridays cook's picture
5

Very simple and tastes great.

chezwellington's picture
5

This is currently mine and my husband's favourite dish. It's so easy to make yet tastes restaurant quality: the chicken just falls of the bone and melts in the mouth and the sauce is lovely and rich. It does take a fair while to reduce the sauce down at the end though, but it's worth it to get a nice thick sauce. However, to save time once I cheated and added some gravy granuals to thicken it up and it still tasted glorious. It also freezes well and tastes the same second round. Will be making it again for a dinner party soon.

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