One-pot chicken chasseur

One-pot chicken chasseur

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(311 ratings)

By

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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
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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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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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donnadrew's picture
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I made this for my bosses, and it was such a hit, I was asked to make double the quantity for their friends two days later! The only changes I made was to add a sliced carrot per person at the start with the onions, and stirred in a couple of teaspoons of flour just after the mushrooms, before the liquid, to help thicken the sauce. Once finished, pop it in the oven on low, until you are ready to eat. Definately one to have up your sleeve for easy entertaining.

nanapatsy's picture
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Thank you, lovely recipe, really delicious :)
I used chicken thighs, but only because I had them in, will definitely try with legs next time, x

abbyrees's picture
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Really tasty, followed the recipe, but used 'light' red wine to reduce calories and still tasted great. Chicken stayed moist, however, I only cooked for 45mins then reduced sauce for 10mins - perferct.

ninalor's picture
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Loved this recipe!

grannytracey's picture

i "kind of" followed this ! i used 4 x large chicken breasts each cut into 3. browned onions/lardons then added m'rooms til golden. browned chicken then all back in the wok with red wine/stock. used 1 x bay leaf and a sprinkle of oregano ... and it's smelling lovely ! and the 1st "taste" is pretty good too ... thanks Good Food Mag !!!

cheungy's picture
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This was nice, although I didn't really follow the recipe too closely due to what they had in stock. I used 5 branches of Rosemary instead of Thyme, forgot to get mushrooms, so just used some canellini and butter beans instead, and used 4 tablespoons of tomato puree rather than 2. Also used about 10 chicken breasts and drumsticks since no legs in supermarket!

katrina4081's picture
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Just lovely. I forgot to get thyme so used one of those Bouquet Garni tea-bags. Nice.

wellonheels's picture
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I made this exactly as the recipe said and it was fabulous. Normally I have to tweak things after making them once, but this recipe is perfectly spot-on. My husband loved it, my in-laws loved it, and I loved it! I'm making it again later this week. The recipe is definitely a keeper, exactly as posted.

bryandeg's picture
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First class, 'does exactly what is says on the tin"

webster1963's picture
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The sauce was passable but the chicken awfully dry. I teaspoon of oil just isn't enough and I had to keep adding more. The chicken kept sticking to the bottom because it was so dry. I can't believe all the high marks. I notice some people changing things, maybe that's the only way to get high marks. I thought these recipes were supposed to be tested.

ninalor's picture
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Did you forget the butter?

JacquiMrsC's picture
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Making this again tonight - definitely a favourite... simple and delicious. I haven't yet deviated from the recipe as it's delicious as it is, but I might add a few more vegetables as suggested by others.

chiefchefnick's picture

I added 50 mls of brandy... OMG!! 10/10 all day!

bemusedcat9's picture
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Just cooked this tonight and went down well with the family. Very tasty. Would leave a little longer to boil down the sauce.

Fleur55's picture
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This recipe is beautiful, silky, rich and smooth. Used beef stock over chicken enriched the flavour. Absolutely 5 star.

Fabulous41's picture

Made this last night with chicken breasts and even had some leftover red wine (rare!) to put in. I also used a few tsps of dry thyme instead of fresh. Absolutely delicious with some mashed potato.

juleshowie's picture

Really delicious. Served with roasted new potatoes and carrots, and steamed spinach and broccoli.

angelaosei's picture

I've made this recipe a couple of times. I added celery to bulk it out a bit, but other than that I followed the recipe exactly.

angelamandyjones's picture

Just made this recipe, and it was fantastic, great flavour and easy to make 10 out of 10!! yum!

Cooking Freak's picture
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Just made this tonight, was a hit with the whole family. Followed the recipe to the letter and it was really tasty. Served it with mashed potato and broccoli, will definitely be making again.

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