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

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

Comments, questions and tips

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Comments

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clairetennant's picture

Really simple recipe but tasted like you had spent hours....absolutely delicious. I served it with mash potato and crunchy green beens

gilliwilli30's picture

i made this for my partner and little boy and they loved it , i served it with plain mash potato and broccoli yum .

roxon88's picture

What can you subsitute the red wine with?

gembrunton's picture

red grape juice can be substituted for red wine. The depth of flavour won't be quite the same but it's a barely noticeable difference.

suefry's picture

My favourite chicken recipe. Have made this many times and its always tasty. I use any cut of chicken I have handy and any type of mushroom and it's always good. In fact I have one cooking right now as the Cup final starts!

mriancook's picture
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Delicious! Rich & tasty. We've made this loads of times. Chesnut or mixed mushrooms definately work best & sometimes add whole baby onions too. We also like extra thyme.

thegreatgalvo's picture
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Fantasic recipe. Wouldn't exactly call it chasseur, especially after modifying it, but it has a great flavour and was very well appreciated.
I don't like mushrooms, so I used a carrot, parsnip and a stalk of celery. I used rosemary in addition to the thyme and I think it worked well. I also used a few shallots.
The final changes were the addition of a dash of Worcester sauce and a few whole tomatoes, quartered.
I served it with a parsnip/potato mash, with parmesan and wholegrain mustard.

superchefpp3's picture
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Sorry, forgot to vote!

superchefpp3's picture
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This is absolutely lovely! When I first tasted the sauce I was totally blown away as I wasn't expecting it to taste so good! For a minute I thought a real chef had entered the kitchen and swapped pans! Anyway a really tasty dish and you have to dunk some nice bread into the sauce - fantastic. I didn't have chicken legs so I used skinless chicken thighs with the bone in and they were wonderful. After reading the comments I also made some mashed potato to go with it and it complemented the dish perfectly. It was a great addition and made the dish complete so thanks to all who suggested it!

cheekydee's picture

Didnt have thyme so used dried rosemary (only a pinch) & a bay leaf. Also added a dash of worcestershire sauce & cornflour to thicken the sauce at the end. Very, very tasty & loved by everyone. Cooked on the hob on a vry low heat for 2 hours & the chicken was really tender. Used 4 thighs without the bone. Next time might add some carrots & lardons. Highly recommend as its simple to make too!

vihalcro's picture
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I have made this quite a few times and it has always gone down well. I even made it for some French teachers staying with my son and before I could turn round it was gone and there were lots of compliments! I add lardons just to add a bit more flavour. To make it special use a good red wine and always make sure to reduce the liquid, don't rush it! Enjoy.

nanz99's picture
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This was delicious!! My husband has declared this our favourite meal! (Think we might have it every week!) Very easy to cook and great end result!!

vicki_mh's picture
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I just made this for my mum for mother's day. I used shallots rather than onion and chicken breasts cos my dad doesn't like meat on the bone! They absolutely loved it and all of our plates were wiped clean. Cooking it in one pot on the hob was easy and left my rather small oven free for roast potatoes and carrots. Delicious, delicous, delicious. Will definitely make again.

making1970's picture

Truly fantastic recipe, straight forward easy cooking and delicious. My children aged 2 and 5 loved it. I will be cooking this again!

danicquinn's picture
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Delicious, and easy to make. It was a nice lunch the next day, too.

sarah-loo's picture
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Absolutely delicious. A firm dinner party favourite. So quick and easy. Love it.

butterflymaisy's picture
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We had this last night, it was really easy, really tasty and the whole family loved it. I will be making it again soon!

rapata80's picture
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Delicious, quick and simple to make...but I will definitely be trying it with white wine also, as this was a lot like coq au vin!

monkeychops1's picture

I added carrots to the recipe and took the meat off the bone once cooked.

Made this for myself and my mother we both loved it really delicious

Put into foil trays and froze for individual meals Excellent

jellycatblue's picture
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This is an amazingly easy and tasty supper, will definately make again.

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