One-pot chicken chasseur

One-pot chicken chasseur

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(300 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

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Comments

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kilmory's picture
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I made this the other night without changing anything in the recipe and we loved it, the reduced sauce was so smooth and rich.

dasampla's picture
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Very simple and so delicious.

karenp2011's picture

how long can this recipe be frozen for. It doesn't say in the recipe.

neenybump73's picture
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Fantastic meal full of flavour , i left mine in the slow cooker all day browned the chicken and just added all the ingredients, at the end i removed the chicken and reduced the sauce served with fluffy mash. The family loved it!

sheena270373's picture
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Delicious, made it with chicken thighs which were very tender. Will definately make this again.

chelle78's picture
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One word ... delicious!
I cooked it in the slow cooker ... browned the chicken and placed all ingredients in the pan then transferred to the slow cooker and left it for the day! When we were ready to eat I reduced the sauce down to desired consistency & served with buttery mash ... served 3 hungry tummy's! I'll definitely be making this again for friends & family! Thank you Mr Martin!

dunn4518's picture

easy to do and delicious 5 star rating

nafarros's picture
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Easy to make and delicious comfort food. Have made time and time again.

jayne7310's picture
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Really easy, very tasty great served with roasted veg.

jnaylor's picture
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My husband decided to teach himself to cook. This was one of the first recipes he made, and it was really soooo delicious! We have both made it several times since as it is very simple to do for a family meal or entertaining friends. The reduction of the sauce at the end is an essential part of the cooking as it reduces and thickens the wine, stock and tomato puree to an intensely flavoured, fabulous sauce. Definitely a firm family favourite!

mivvie2912's picture
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Delicious and easy :D

welshpenguin's picture
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Maybe it was my ingredients but I found this quite bland. I also want a one-pot recipe to mean that I bung it all together and can leave it to cook, and I resented having to faff about at the end to reduce the sauce. There was far too much stock, i wish I'd just added enough to cover everything and a tbsp of flour. There are much better chicken in wine recipes than this one.

talsom33's picture
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Great dish! I've done it on several occasions already.

abbygoodchild's picture
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I added a couple of rashers of smoked bacon. Recipe was delicious.

suzieq1601's picture
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What a very simple yet very tasty dinner! My girls wolfed it down with mash yesterday, but I ran out of spuds so my husband and I had it with rice - versatile too! I used skinless & boneless thighs to reduce fat content, and the meat was so moist & tender. Will most definitely become a regular!

kharyss's picture
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Made exactly to the recipe, except adding a little more thyme. Totally delicious! Wish I'd made double quantities so we could have it tomorrow.

tish84's picture
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Made this saturday night for friends it was really easy to do and absolutely gorgeous... will put more mushrooms in next time though and maybe make double sauce but definately making it again....

woodycut's picture

Well what can say, simple that it was delicious. Just what I needed for a quick and filling meal before going back on the night shift. Full marks.

pnutjones's picture
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Wow - this is so tasty. It is perfect with a pile of mash and is my idea of pure comfort food. I used thighs instead of legs and removed the skin before cooking. I also added some carrots and celery. Boiling it down at the end really transformed it both in terms of texture and taste so don't be tempted to miss that bit out. Overall I was really impressed although it tasted even better the next day. I have since made another batch for the freezer. I expect this will become a regular in our house.

cathyeldridge's picture

A lovely chicken chausseur. Very rich and intense in flavour. I've made chicken chausseurs from various recipes for years and this one definitely gave the best results. Packed full of flavour but I found there was no need to do the last step of removing the chicken and reducing the liquid down as it was already a good consistency and delicious.

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