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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nanapatsy
22nd Feb, 2015
Really liked this recipe, I didn't have any chicken thighs, just 2 breasts, so I cut them into smaller sizes and it worked really well. Only had dried tarragon too, but the end product was delicious. Halved the recipe for two and reduced the amount of stock/wine as others had recommended, too .
kayley247
22nd Feb, 2015
5.05
Made this for Valentine's Day and my boyfriend loved it. I used chicken Breast instead of legs and it still tasted amazing. The smell is incredible. I have made this loads of times and I just love it. The tarragon makes this dish!
Andie_Pandy
31st Oct, 2014
Beatiful recipe! I used only half the wine, and added some ground paprika, palm sugar and chilli sauce to get a greater kick of flavour. In my husbands words 'absolutely gorgeous'. Definitely one to keep!
catbail
14th Jun, 2014
3.8
An easy, very pleasant dish. I used stock cubes, but only half the liquid suggested, and it was definitely enough. I must agree with others that tarragon is essential - it wouldn't be the same dish without it. I did use the tomatoes and thought they added something to the dish.
Qasid
7th Apr, 2014
Its looking awesome from its presentation. I'll definitely give it a try.
nate
20th Mar, 2014
Very nice. I changed it up a bit because of what i had a available I didn't add any wine instead added 500ml of chicken stock. I used red onions and to be fair they were my favourite part I'd suggest adding a few more mushrooms, I havled them before cooking, 9 halved plum tomatoes deseeded and added a small amount of peas towards the end. Served with a small side of rice. Adding cornflour to the chicken before pan frying might have been good.
charlotte_joanne
11th Jan, 2014
4.05
Delicious...really easy and simple recipe. As others have suggested I would reduce the amount of liquid, otherwise this would have been 5*! The smell when its cooking is wonderful as well
cleenzee78
27th Jan, 2012
5.05
Delicious! Second time making this, a friend made it for us first time around and we're hooked. It's simmering away as I speak and filling the house with a belly rumbling aroma Mmmm
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.
spindoctor's picture
spindoctor
21st Nov, 2013
Making Chicken Chasseur without tarragon is like making Chicken and Ham pie without the ham. Its a totally different dish. Tarrogan is the main herb used for chicken as it complements chicken well. Same as sage works best with Pork. Try it with tarragon next time and you will see the difference.

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