One-pot chicken chasseur

One-pot chicken chasseur

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(322 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

    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

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)

Fridays cook's picture
5

Easy to make and tastes great.

dbkrantz's picture
5

Being French and having moved to the UK with none of my mother's recipes, I was happy to find this one.

It tasted just like it used to back in Paris. The flavours blend and it turned out to be just perfect. The chicken was tender and well cooked and the sauce was excellant.

I didn't have thyme at the time so I used dry thyme and it turned out perfect. I would also recommend adding a bouquet garni/ Bay leaf.

lottied24's picture

Delicious! Did it in the slow cooker for a few hours, it just got better. Used thighs and the meat just fell off the bone

jedianastasia's picture

This was very tasty but my sauce turned out a bit too salty.

I'm not sure why as I never added salt. Followed the recipe exactly except I left out the mushrooms.

The wine I used was a very cheap merlot (I don't drink wine and am new to cooking with it) could this have been the problem? Could someone recommend a good inexpensive red wine for this?

micheleb26's picture
5

Oh yes, used 12 whole baby onions instead of chopped onion.

micheleb26's picture
5

Oh yes, used 12 whole baby onions instead of chopped onion.

micheleb26's picture
5

Excellent! Easy and so tasty. I am not known for my prowess in the kitchen, but my husband thoroughly enjoyed this. I did follow a previous advice and add a can of chopped tomato, reduced the liquid for stock by half and after reducing the final time, thickened with butter/flour mixture. Served with pap (maize meal cooked to a stiff consistency). Will definitely do this again! Deeeeelicious.

hartie28's picture
5

Delicious ! Also added leeks. Really need to reduce the stock as recipe says. Look forward to making it again !

sushiboy84's picture

Very yummy can't wait for dinner very easy to do I also added carrots with the mushroom for some more veg the sauce is amazing :)

sushiboy84's picture

Very yummy can't wait for dinner very easy to do I also added carrots with the mushroom for some more veg the sauce is amazing :)

jillyb40's picture
5

Recommend this easy recipe yet very impressive dish my kids loved it will definitely be adding this to our regular meals list although would happily serve this for guests

amakfood's picture
5

Fantastic taste! I put more wine and less stock and even though it was runnier than I expected, I took the cooked chicken out of the pot and let the sauce reduce to sticky fragrant liquid which I then poured onto the chicken on the serving plate. Served with fried garlic butternut squash mash and a side of apple coleslaw.

vickyhitchco's picture

This was delicious - Used skinless chicken breast and added in some carrott, served with some Broccoli and New Potatoes.
This will be one of those recipes that gets used time & time again.

preeti1970's picture

Yummy!!!just cooked it .. Can't wait for my family to try it!!!!smells heavenly ...
Made it in white wine ,add some extra pepper and paparika
Serving it with a mash ,some buttered vegetables and crusty bread!!!

preeti1970's picture

Yummy!!!just cook it .. Can't wait for my family to try it!!!!smells heavenly ...
Made it in white wine ,add some extra pepper and paparika
Serving it with a mash ,some buttered vegetables and crusty bread!!!

preeti1970's picture

Yummy!!!just cook it .. Can't wait for my family to try it!!!!smells heavenly ...
Made it in white wine ,add some extra pepper and paparika
Serving it with a mash ,some buttered vegetables and crusty bread!!!

itsamee's picture

Will have to try this one again, wont rate it this time, I used chicken breasts which after the timings given ended up very dry- my fault entirely....others beware. The sauce was lovely!

muppetchops's picture
5

I have now made this dish several times, very tasty indeed. I use chicken breasts which also work well. I also add an extra garlic clove as I found 2 were not enough for my tastes. All in all, very easy and very tasty recipe.

wooflett's picture
5

Absolutely fantastic recipe! Followed to the letter, and it was fantastic. Cannot stress too highly the importance of really reducing the liquid towards the end of cooking time. Give it a really good rolling boil for 10-15 minutes, this super concentrates the sauce and gives amazing depth of flavour.

I served it with rice and vegetables. The rice soaks up the sauce and the extra vegetables bring another textural dimension.

nafarros's picture
5

Simple to make and very tasty. Tastes even better reheated the next day.

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