One-pot chicken chasseur

One-pot chicken chasseur

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(305 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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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.

beginnersue's picture
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Beautiful, the chicken fell off the bone and tasted wonderful.
Will definitely be making again and again.

vfinney's picture
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Made this with tender stem broccoli and buttered mash and couldnt believe how good so few ingredients and so little effort tasted :)
Be sure to use good wine though...
Will definitely make again.

tanyah's picture
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Beautiful, just gorgeous. Used carrots instead of mush and a whole jointed chicken. The flavours were intense.

lozzer79's picture
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This is my lady's favourite dish (no pressure then!) and your recipe delivered perfectly, thankyou very much :-)

tomtobyjoe's picture

Fabulous! made for dinner party, so made at 9 am in the morning until the slip chicken back into pan section then placed chicken and sauce into casserole in fridge, put in oven 180o/c for 1-1/2 hrs at 7 pm served with french beans and buttered new potatoes. used part boned chicken pieces as they are prettier for dinner party. v.easy and will do again, just as is .

rpcompaneros's picture
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Excellent, simple tea last night with virtually no effort required.

I threw in a few extra mushrooms and a handful of courgette that need using up a the end which was nice. Works really well with chicken thighs too, and easier to fit in the pan!

sarahleetes's picture

Made this omitting mushrooms as my kids (and Hubbie) do not like them and added sliced carrots instead! Also served it on a bed of boiled rice with peas on the side! really yummy! Plus used white wine instead of red as did not have any in cupboard as we are not red wine drinkers! Delicious recipe!

unclechin's picture
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Excellent depth of flavour from the red wine and the stock! Very simple and very satisfying.

bonniej's picture
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A wonderful dish packed with flavour and so quick to do.

ange_home's picture
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Very tasty, although I added a tablespoon or so of redcurrant sauce as I felt it needed a little 'lift'. Was delicious and I was glad I did.
I also thickened it with a little bit of cornflour.

christinebracken's picture

Very simple and delicious. Had guests round on New Years Eve and didn't want to be in the kitchen all the time, so made this dish. Every one thoroughly enjoyed it and a good time was had by all. Definately would recommend this dish.

sheilaleach's picture

My family really enjoyed this and I will certainly be making it again. I was surprised that the recipe used red wine, instead of the usual white, but it worked very well. I used a whole chicken cut into quarters and cooked it for about 2 hours.

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