One-pot chicken chasseur

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• clockworkpurple

  13 February 2009

  clockworkpurple rated and commented on this recipe

  

  A fantastic dish! I added some bacon and used carrots instead of mushrooms. Carrots could've done with less cooking: will add them halfway through the simmering next time. Served with a pile of mashed potato it was a perfect winter warmer.

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• Emily

  18 February 2009

  Emily rated and commented on this recipe

  

  Made this last night for the girls - as others have said, it's perfect when you have people round because you can just leave it to simmer away. I added chopped streaky bacon and carrots as I had some in the fridge. The final sauce was thinner than I expected but the flavour was beautiful and the meat (I used thighs) incredibly tender. To Abi who asked about browning the chicken, it could be that your pan was a bit small and too crowded with the chicken, bringing down the temperature in the pan. Mine also took a while to brown and I think this was why.

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• sal

  19 February 2009

  sal rated and commented on this recipe

  

  this dish is absolutly delicious, i added carrots and used chicken breast as my husband wont eat leg or thigh, but it didnt spoil it, will definatly be a favourite.

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• Angfen

  19 February 2009

  Angfen rated and commented on this recipe

  

  Delicious... I added some halved potatoes, to have a complete meal.

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• natalieaa

  19 February 2009

  natalieaa rated this recipe

  

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• Miss Frosty

  19 February 2009

  Miss Frosty commented on this recipe

  I made this in my slow cooker and it was fabby !. When I made it for my hubby who hates mushrooms, I added carrots , parsnips & red peppers and it worked really well and was yummy.

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• kimandthomas

  20 February 2009

  kimandthomas rated and commented on this recipe

  

  Really, really delicious. I can't believe you can get so much flavour from so few ingredients. We substituted the mushrooms for Chantenay Carrots. I will definitely be making this one again. Perfect with really creamy mashed potatoes.

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• Jess

  20 February 2009

  Jess rated and commented on this recipe

  

  I used boneless, skinless chicken thighs in mine and it was delicious! If you use legs the meat falls off the bones anyway, so you have to fish them out before you serve. I didn't add any veg to the dish as I didn't feel it needed any, and I took the lid off for the last half an hour of cooking. It's a really lovely dish that I will definitely be making again!

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• Eibhlin

  03 March 2009

  Eibhlin rated and commented on this recipe

  

  this is to die for. one of the best recipes on bbc good food.

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• Tonia

  15 March 2009

  Tonia commented on this recipe

  This was just so easy and so delicious. Deff a much better alternative to coq au vin which is much more laborious. I did find though at the end I needed about 20 minutes instead of ten to get the sauce down to a syrup. already one of my favourites!

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• recipes

  16 March 2009

  recipes rated and commented on this recipe

  

  Loved the flavours. I actually found that, unlike others 'stews' this tasted better after the 1st hour of cooking than it did reheating it later. Also found that the sauce didn't reduce down that much even after 20 mins.

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• sweetie

  22 March 2009

  sweetie rated and commented on this recipe

  

  Made it exactly to recipe for midweek meal. the whole family thought it was delicious.will make it again and again

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• Getora

  26 March 2009

  Getora rated and commented on this recipe

  

  I loved it , my family loved it. I added some baby carrots and also took off the chicken's skin. Simple and delicious. First class recipe.

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• Janice

  28 March 2009

  Janice rated and commented on this recipe

  

  Absolutely delicious. This is one of my favourite recipes which I'll be cooking again and again. Thanks James!

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• Colin

  28 March 2009

  Colin rated and commented on this recipe

  

  Easy to do and tastes great. We ate half and froze half - think it tasted even better after freezing!

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• Melanie

  03 April 2009

  Melanie rated and commented on this recipe

  

  This has become a Sunday favourite in my house. Both the kids aged 6 & 3 love it.

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• Siri

  04 April 2009

  Siri rated and commented on this recipe

  

  10/10 here - delicious!!! Used chicken thighs, and followed the recipe religiously. Have a pot simmering on the stove right now :-) It will be served with creamy mash and crunchy fine green beans and good bread to mop up the sauce. This is simply the very best recipe I have found on Good Food. Thank you!

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• New Cook

  07 April 2009

  New Cook rated and commented on this recipe

  

  Fabulous. Used chicken fillets but otherwise followed recipe - simply delicious. Served with Garlic Mash - will make again and again!

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• Claudia Cooley

  13 April 2009

  Claudia Cooley commented on this recipe

  I used boneless skinless chicken thighs...worked wonderfully. This was a simply delicious meal that doesn't require much effort.

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• Sergei

  19 April 2009

  Sergei rated this recipe

  

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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 35.0g, carbohydrate 7.0g, fat 28.0 g, saturated fat 10.0g, fibre 2.0g, sugar 6.0g, salt 1.11 g

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