One-pot chicken chasseur

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Results 121-140

• sal

  27 August 2009

  sal rated and commented on this recipe

  

  Great, we really enjoyed this.

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• Claudia Cooley

  29 August 2009

  Claudia Cooley rated this recipe

  

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• erdnuss

  02 September 2009

  erdnuss commented on this recipe

  lovely, I used chicken fillets as my partner wont touch bones???. And I used white chardonnay instead of red wine. I used a knorr stock cube, just the one was more than enough, as they can be salty.

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• JoD

  03 September 2009

  JoD rated and commented on this recipe

  

  This was delicious. Made it with chicken legs and they were very tender. The sauce didn't thicken as much as I thought it was and it was a bit greasy so maybe I'll reduce them amount of butter next time I make it, and add some more veg in it. I served it with mash. My boyfriend says he likes French peasant food, which this reminded him of.

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• Jo Ryan

  03 September 2009

  Jo Ryan rated and commented on this recipe

  

  I used whatever chicken i had, so a mixture of breasts and thighs. I also has some smoked bacon in the fridge so that went in too. Served with mash and green beans with lots of bread to mop up!..... scrummy! Goes down well as a family meal.

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• Cherie

  05 September 2009

  Cherie rated and commented on this recipe

  

  Not for us at all was too rich and teh house stunk like a brewery from it

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• claire241

  06 September 2009

  claire241 rated and commented on this recipe

  

  I put this in the slow cooker after I had put the stock in. Left it for about five hours. The sauce was then quite watery so I boiled it down for about fifteen minutes. Only thing I found was that a lot of the bones from the meat went into the sauce (think this was because of the slow cooking) so I would probably use chicken thighs or breast next time. It was till delicious though. I served it with mustard mash.

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• bengal-mad

  08 September 2009

  bengal-mad rated and commented on this recipe

  

  Served with Mash, was a hearty tastey dinner!

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• Jaynie

  10 September 2009

  Jaynie commented on this recipe

  Worked a treat the first time I made it and having another go tonight! Use chicken breast tho not fussed on leg and still turned out great - thank you James!!

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• the100thkiss

  16 September 2009

  the100thkiss rated this recipe

  

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• gillbatt

  17 September 2009

  gillbatt commented on this recipe

  Made this on Sunday. Very tasty, all the family enjoyed it.

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• jackie

  21 September 2009

  jackie commented on this recipe

  to stevethechef: beg to differ. coq au vin is not always made with a red wine. that is a regional preference.

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• angela31

  30 September 2009

  angela31 rated and commented on this recipe

  

  Not much more to say that hasn't been said in the rave reviews before. Completely delicious, and the deep French style flabours certainly made it taste like a lot more effort had been put into making it! Made it the night before and the flavours were just delicious. Served with mustard mash and green beans, will definitely become a regular in this house.

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• francismummy

  01 October 2009

  francismummy rated and commented on this recipe

  

  excellent, very easy to make. will be a regular!

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• Benny

  04 October 2009

  Benny rated and commented on this recipe

  

  Excellent recipe, beautifully tender chicken and rich sauce. My family loved it- it will definitely be a regular in our house. If you like a lot of sauce don't over reduce it at the end.

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• connie

  20 October 2009

  connie rated and commented on this recipe

  

  Very lovely dish. I used two chicken breasts and two thighs, both skin on. The thighs were much tender and flavoursome. Next time, I'll use just thighs.

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• sarah_g

  25 October 2009

  sarah_g commented on this recipe

  I made this today and it was lovely! I used white wine as thats what I had, and used a vegetable stock pot. Cooked in the oven cos I wanted to leave it while i went to the library. Had it with green beans and mustard mash, yum yum!

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• dormababe

  25 October 2009

  dormababe rated and commented on this recipe

  

  So simple to cook, but turns out fantastic. All the family enjoyed it.

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• Lee Park

  28 October 2009

  Lee Park commented on this recipe

  Very nice, but quite rich. though that may have been my choice of Red wine. As I drunk the rest of the bottle but wasn't impressed with the wine. But the chicken was lovely and tender and fell of the bone, great with creamy mash and some crusty bread to mop up the sauce yum yum. Might add some carrot next time and see what that is like, anyway 5/5 for me and will def make again during the winter months.

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• sneauxdrop

  30 October 2009

  sneauxdrop rated and commented on this recipe

  

  As everyone has said, this is a lovely recipe. I adjusted it to use a tin of tomatoes and four chicken quarters. Will be making again.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 30 mins

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

PER SERVING

439 kcalories, protein 35g, carbohydrate 7g, fat 28 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.11 g

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