One-pot chicken chasseur in a casserole dish

One-pot chicken chasseur

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(378 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Serves 4

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal439
  • fat28g
  • saturates10g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein35g
  • salt1.11g
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Ingredients

  • 1 tsp 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…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 chicken legs
  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves, crushed
  • 200g pack small button or chestnut mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 225ml red wine
  • 2 tbsp tomato purée
  • 2 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml chicken stock

Method

  1. Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.

  2. Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.

  3. Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.

  4. Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.

  5. Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.

  6. Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

  7. Remove the chicken legs 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.

  8. Put the chicken legs back into the sauce and serve.

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Comments, questions and tips

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Phil P
9th Dec, 2018
5.05
Really simple to make but a lovely winter warmer. I tend to reduce the sauce for a short while at the end and then thicken with cornflour & water like a gravy rather than just reduce. I serve with roast potatoes, long stem broccoli and Chantenay carrots. Beautiful.
lesley henney's picture
lesley henney
21st Aug, 2018
5.05
Very easy to cook and very tasty
dishymummy
3rd Mar, 2018
5.05
Just what you need on a cold snowy March! Very easy and quick to prepare. I too cooked this in the oven and removed it about 10 mins before the end to add cornflour before popping it back in to thicken. I simply served with mash. Will definitely make this again.
teajenny
30th Dec, 2017
5.05
Whole family enjoyed this including five year old and one year old... have made a few times and always works out :-)
catbail
9th Dec, 2017
5.05
Forgot to buy red wine, so ended up using cider with a dash of red wine vinegar and a pinch of sugar - a long way from the recipe I know, but it still tasted really good, and everyone loved it! Didn't change or add anything else, except I cooked it in the oven at 180 for about 40 minutes, and it was very tender. I will try with red wine, but was very happy with it as it was.
Tyranosauruswrecks
13th Aug, 2017
Used boneless thigh fillets and stuck to the recipe - it was absolutely delicious. Would recommend not reducing too much and having steamed broccoli/carrots/beans/potatoes to soak up the sauce. The only difficulty is not snacking on any left overs!
donnadrew
26th May, 2017
5.05
Made this again for my bosses 2 years on - still excellent! Easy recipe to follow, and you know it will always come out perfect. Again I added some carrots, and a little flour after the mushrooms, to thicken the sauce. Very easy to double up, but you're probably better off using 2 casserole dishes to cook in, then bringing them together at the end, as the chicken legs can be a bit cumbersome to cook together. Definitely a keeper!
KochinVeronica's picture
KochinVeronica
25th May, 2017
5.05
Exquisite recipe!
sian_a_williams
3rd May, 2017
5.05
Delicious, rich and tasty dinner. Not really suitable for kids but a super grown up dinner that looks good enough for a relaxed dinner party. Make sure you use a good wine though!
fretmanfoody
3rd Apr, 2017
5.05
Just finished this dish and its excellent. I more or less followed the recipe as written just changed to skinless chicken breast chopped into bite size pieces and added a few carrots. Serve up with potatoe dauphinoise..lush. much better than the packet version Ive only known before.

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glennsharpe's picture
glennsharpe
20th Nov, 2017
What litre casserole dish should use? I need to buy one :-D
goodfoodteam's picture
goodfoodteam
24th Nov, 2017
Thanks for your question. If you're buying a casserole we'd suggest around 4 litres would be a good choice.
blatantleesly
23rd May, 2017
Technically; this is more Coq an vin without the bacon. Chicken chasseur is made with white wine no?????
goodfoodteam's picture
goodfoodteam
23rd May, 2017
Thanks for your feedback. Chasseur generally denotes a rich, dark sauce with a demi-glace base and mushrooms. In this case, James has simplified the dish. We hope you like it.
Lois88
31st Jan, 2017
How do you advise cooking this in a slow cooker? Can I cook on a lower heat for 4-8 hours instead?
goodfoodteam's picture
goodfoodteam
6th Feb, 2017
Thanks for your question. Yes, you could cook it on a low for a longer period of time. We have a feature which will help you adapt this for the slow cooker. Take a look here: http://www.bbcgoodfood.com/howto/guide/10-top-tips-using-slow-cooker
Mikolaj
6th Oct, 2016
Is the red wine compulsory for anything? We have underage family members eating, so, is it?
goodfoodteam's picture
goodfoodteam
15th Oct, 2016
The alcohol is burned off in the cooking process so you don't need to worry about serving this dish to the whole family. However if you'd prefer not to use wine, you could replace it with stock. The results will of course differ from the original recipe. Cook in the same way as above.
Shirley Valentine's picture
Shirley Valentine
22nd Jul, 2015
5.05
Is it possible to cook this up until the end of step 2 then refrigerate overnight before finishing off the next day, or will the chicken dry out too much once reheated?
wendygal
5th Feb, 2015
Do you leave skin on chicken?

Pages

special_k
7th Dec, 2015
5.05
Make sure to have some crusty fresh bread near by as you won't resist mopping up the leftover sauce out the pan!
adamhancock's picture
adamhancock
19th Sep, 2013
i made this tonight, I followed the recipe apart for one thing, I purchased honey and mustard sausages and pork and leek sausages from the butchers. I cooked them first and then i sliced them up and put them in the casserole dish just before i covered it and let it cook for an hour. It was sensational, the sausages really soaked up the red wine sauce, would highly recommend to anybody.
HV1
24th Feb, 2016
It is not really chicken chasseur then is it. LOL more like sausage casserole. :-)