One-pot chicken chasseur

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Results 201-220

• sugar+spice

  09 September 2010

  sugar+spice rated and commented on this recipe

  

  Great easy recipe with plenty of flavour, will deffo be making again.

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• Bambi

  10 September 2010

  Bambi rated and commented on this recipe

  

  i have added carrots to this recipe and used blossom hill red wine. i didn't use butter though, but it still tasted really nice- will definitely cook again!

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• Mrs D

  12 September 2010

  Mrs D rated and commented on this recipe

  

  This dish was very easy to make and tasted good but I ended up with an awful lot of fat on top of the sauce. I will make it again but will use skinless chicken portions.

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• nikita_84

  13 September 2010

  nikita_84 rated and commented on this recipe

  

  Delicious! Made this for my flatmates, one of whom doesn't like mushrooms so put in carrots instead which added lovely sweetness. So easy, definitely making this one again.

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• Barbarella

  14 September 2010

  Barbarella rated and commented on this recipe

  

  A beautiful and delicious dish. Perfect for an Autumnal evening when you need that extra bit of a food hug.. I added carrots and a little more garlic and halved the recipe for two � had I made the full four portions we would have eaten it all! Will defiantly be making this again and will serve at our next dinner party too.

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• Sally

  15 September 2010

  Sally rated and commented on this recipe

  

  Made this using skinless boneless chicken breasts and dried thyme. It was really lovely.....even my fussy-eater husband loved it. Will definitely make this again.

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• Dublin Foodie

  16 September 2010

  Dublin Foodie commented on this recipe

  Made this last night with chicken breasts. It was extremely tasty. I was a bit dubious about whether the sauce would reduce down at the end of cooking, but my patience paid off and it worked. I don't think the recipe yeilds 4 people though!

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• Dublin Foodie

  16 September 2010

  Dublin Foodie rated this recipe

  

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• Magic Maggie

  16 September 2010

  Magic Maggie commented on this recipe

  Fabulous dish! So easy and so rich and satisfying! Served it with new potatoes and creamed spinach!

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• kazza

  17 September 2010

  kazza commented on this recipe

  Absolutely deine, I made this last night and it went down a treat...even my fussy 11 year old really enjoyed it! Will defo make again.

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• carrieh2

  25 September 2010

  carrieh2 rated and commented on this recipe

  

  Very nice but my lot don't really like bones so next time I shall use chicken breast. Took the leftovers out of the freezer last night and dh had the meat and some sauce with a baked potato and I just had sauce with a baked potato. Defrosted and reheated well and tasted just as good. Thanks

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• Diane W

  27 September 2010

  Diane W commented on this recipe

  My family loved this recipe, it was easy to follow

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• suziegrant

  27 September 2010

  suziegrant rated and commented on this recipe

  

  Very tasty and easy to cook. We 2 chicken breasts and the same quantity of sauce - didn't need to add an flour to thicken sauce as everything reduced fine. I would go with traditional veg, rather than a baguette, but it was still looked impressive. Try it with roasted camembert with rosemary and garlic as a starter, and a good bottle of french red!

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• JohnH

  30 September 2010

  JohnH rated and commented on this recipe

  

  First time with this one followed exact to recipe and it turned out excellent very pleased Thank You.

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• ukcmf

  03 October 2010

  ukcmf rated this recipe

  

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• BuzzyPops

  10 October 2010

  BuzzyPops commented on this recipe

  Yummy Recipe- i too used chicken breasts as well as legs and I added some french mustard!

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• JessicaLeigh

  17 October 2010

  JessicaLeigh rated and commented on this recipe

  

  Wow. Made this recipe last night and it was fantastic. I reduced the sauce to a gravy-like consistency and the flavours were so deep and intense. Stuck to the recipe exactly except for doubling the amount of onion and garlic. Make sure you use a good quality chicken stock and a decent fruity red wine, it makes all the difference. Served it with broccoli and some creamy mashed potato... Yum!

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• JessicaLeigh

  17 October 2010

  JessicaLeigh commented on this recipe

  Almost forgot - Try using field mushrooms, they really add a lot of flavour to the dish.

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• John

  19 October 2010

  John rated and commented on this recipe

  

  Absolutely delicious, the reduced sauce is superb. We have it with mash & green beans and sliced baguette to mop up the sauce.

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• Fiona P

  07 November 2010

  Fiona P rated and commented on this recipe

  

  Really delicious. I skinned the chicken to reduce the fat content and used white wine and slow-cooked it for 4 hours the day before and the flavours were really intense.

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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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