Braised chicken chasseur

Braised chicken chasseur

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(67 ratings)

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


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


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



    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)



    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)



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

  • sprinkling tarragon leaves and chopped parsley



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


  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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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.
shellbell751's picture
1st Aug, 2010
This was a really lovely and relatively simple recipe to put together. You should definitely add the fresh tarragon and tomatoes at the end as it really enhances the dish. There was so much sauce left that the next time I made it I used 5 drumsticks and 7 thighs. I also added cornflour mixture at the end to thicken the sauce.
15th Apr, 2010
Good, tasty, wholesome food. Nothing fancy, just nice and easy. My sauce was a little runny so I made a cornflour paste with some water in a mug and added it 15 mins before the end. Nice served with plain rice.
16th Dec, 2009
We love this dish but i prefer to use chicken thighs, and i add mixed herbs, plus i start off on the hob then cook in the oven.
10th Oct, 2009
I took note of previous comments about it being too watery so when cooking time was nearly up I took the lid off and let it reduce. Prefer it with red wine.
4th Oct, 2009
Really pleased with this recipe. Used chicken breasts portions rather than legs, and concentrated chicken stock rather than concomme, and it still had loads of flavour - the tarragon makes quite a difference too. Really straightforward to prepare, then just leave to simmer on the hob. Served it with mash, green beans and broccoli and it was perfect comfort food. It also reheated well for leftovers the following day. Will defintely make it again.
22nd Sep, 2009
Thought this recipe was terrible! Found the sauce to be very watery (even after adding cornflour) and generally the taste was dull. Ended up binning it and going to the takeaway!
15th Sep, 2009
to much of a tomato=ey taste, after an hour it was very runny, (and yes i did de-seeded the tomatoes) so i added a tablesp of bisto granules, as well as a small bit of cumin and paprika. tastes much better. This recipe follows the way i do an ordinary casserole, like i did beef/ lamb carrerole using red wine or and dark or light beer.
15th Sep, 2009
seems like a good recipe, im cooking it now, but it looks like it will appear runny. So what i usually do and yes the taste will be either better or perhaps worse is to add cornflour to it. I have also doctored this and added a teaspoon full of ground fennel seeds and my own choice of herbs, a small ammount of thyme and oregano. a hour to go before i can make a proper this space................
23rd Jul, 2009
very nice added basil instead of tarragon and a sprinkle of garlic on the finished dish and a drizzle of good olive oil to give it a more mediterranean taste


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