One-pot chicken chasseur

One-pot chicken chasseur

  • 1
  • 2
  • 3
  • 4
  • 5
(324 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 chicken leg
  • 1 onion, chopped



    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



    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


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml chicken stock


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (394)

butterflymaisy's picture

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

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

This is an amazingly easy and tasty supper, will definately make again.

beginnersue's picture

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

vfinney's picture

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

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

lozzer79's picture

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

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

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

bonniej's picture

A wonderful dish packed with flavour and so quick to do.

ange_home's picture

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.

stkate's picture

Made this for 5 with friends and it was really good! I did chicken legs for the guys and chicken breast for the girls. I did find it didnt all fit in one casserole dish so had to spilt between two but that didnt matter as I started it in a big pan then split into the casserole dishes and put in the oven to simmer.

smallfood's picture

This was a great find. My husband and I own a guesthouse in Norfolk and we serve dinner to guests and are alway looking for easy but delicious recipes. I was desperate to find a good 'winter warmer' chicken dish and this is it. I used chicken thighs (skin on) instead of the leg and also added some local smoked bacon which gave a real richness to the dish. The chicken fell off the bone and the rich juices were greedily mopped up with our homemade bread. A real winner.

smallfood's picture

This recipe was a great find. My husband and I own a guesthouse where we do dinners for guests and we are always looking for easy but delicious recipes. I was desperate to find a good winter chicken dish and this is it. I did use chicken thighs (skin on)instead of legs and I added some local smoked bacon which gave it an extra richness. The meat fell off the bone and the juices were perfect for mopping up with our homemade bread.

kilmory's picture

Forgot to rate it.


Questions (8)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (3)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…