Braised chicken chasseur

Braised chicken chasseur

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(65 ratings)

Prep: 10 mins Cook: 1 hr - 1 hr, 35 mins

Easy

Serves 4
Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal353
  • fat22g
  • saturates6g
  • carbs20g
  • sugars8g
  • fibre2g
  • protein30g
  • salt1.69g
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Ingredients

  • 4 chicken legs
  • 2 tbsp 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…

  • 2 onions, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g whole button or chestnut mushroom
  • 1 rounded tbsp tomato purée
  • 300ml white wine
  • 400g can chicken or beef consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 3-4 tomatoes, quartered and deseeded (optional)
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • sprinkling tarragon leaves and chopped parsley
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

Method

  1. Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.

  2. Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.

  3. To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.

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Comments, questions and tips

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cartersaurus
11th Jan, 2012
5.05
I didn't have fresh tomatoes or tarragon, so used tinned tomatoes, fresh rosemary and thyme instead. I also reduced the sauce a little before putting the chicken in. A very simple, cheap and tasty recipe.
evangeline-teo
7th Jan, 2012
5.05
Halved the portions to serve two and it turned out really good. Added chopped bacon and diced carrots for extra texture and flavour as well as some ground chilli powder - I'm Asian I need my spice ;) - dried rosemary, dried oregano and paprika when I seasoned the chicken. Meat was so tender it literally fell off the bone probably also cos we cooked it for more than an hour to reduce the gravy. Defo gonna be a regular dish on the menu.
jaypjay
3rd Nov, 2011
So, Katnots, you've turned the Chasseur into something completely different! It's good to experiment!! Well done!
dillster
22nd Sep, 2011
5.05
Excellent recipe- simple to make and delicately flavoured rather than over-spiced and in your face. I stuck it in the oven at gas mark 5 for about 3 hours rather than leaving it on the hob and the chicken was melt-in-the-mouth. Went very well with mashed potatoes and green beans.
889781
20th Aug, 2011
5.05
Forgot to say that I had to thicken the sauce with some cornflour as it was too thin for my taste and that did the trick.
889781
20th Aug, 2011
5.05
Delicious.quick and easy recipe.Will definitely make again,family loved it.
rpochin
21st May, 2011
Lovely flavour, great winter meal. I put this in the oven for an hour once browned and used red onions with chicken thighs as well as a combination of red and white wine leftovers!! I added the tomatoes (with seeds removed) and herbs from the start and the sauce was rich and plentiful.
eddiehaltof
7th Feb, 2011
1.05
I found this very watery and little taste. I used Sainsbury fresh chicken stock and skinless ckicken breast. Perhaps better taste with stronger stock and boned chicken thighs. And needs some herbs in the cooking process, perhaps thyme. Doubt I'll be cooking this again.
j_hersee
7th Dec, 2010
4.05
I tried this tonight using wild rabbit instead of chicken joints. Also followed some other readers' suggestions - used 2 leeks and half a red chilli instead of the onions, a couple of rashers of chopped streaky bacon fried with the rabbit, and replaced the tarragon with thyme. Also left out the salt at the beginning because of the added bacon. Result: Rabbit Chausseur Extraordinaire! A fantastic, fool-proof recipe, great for adapting to personal taste.
mmmmm_tasty
5th Aug, 2010
My husband and I love this! i've made this quite a few times but I must admit that I get over generous with the wine lol.

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