One-pot chicken chasseur

One-pot chicken chasseur

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(332 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


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

  • 4 chicken legs
  • 1 onion, chopped



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

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



    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


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

  • 500ml chicken stock


  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.

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Comments, questions and tips

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3rd Apr, 2017
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.
17th Feb, 2017
First time cooking solo and i decided to make this for the family. Turned out great, and everyone loved it! Just whip up some mashed potatoes and you're good to go :)
17th Jan, 2017
I made this with diced tomatoes instead of puree, beef stock, and whole quarters (leg and thigh), as that was what I happened to have on-hand, and added one bay leaf. It was wonderful! Served with peas seasoned with lemon-thyme salt, a bit of sage, and black pepper.
30th Dec, 2016
Made this today and it was very good. More or less followed the recipe but I always end up sticking more things in or changing things depending on what I have in the cupboard. I had tomato puree but I also had half a tin of chopped tomatoes in the fridge so I used some of that instead. I also stuck in some carrots and slices of green/red peppers. I used the measurement of 'a good glug' for the wine - it gave it a nice kick. Will definitely make again.
21st Nov, 2016
Excellent recipe. Very easy but amazingly tasty.
10th Oct, 2016
Delicious - made many times now and super easy but really tasty!
26th Jun, 2016
I have made this twice before - once with thighs, and once with mixed thighs and breast pieces (cut large split breasts in three pieces each). Both times it was incredibly delicious, exactly as the recipe was posted. Some people commented it was dry - but I make sure to just brown the chicken on both sides, over somewhat high heat, not cook it through - it will finish cooking in the sauce. I'm making it again tonight, with boneless, skinless breasts and will likely reduce the cooking time a bit, because it will cook a lot faster, and I don't want it to get tough. Thanks for a truly amazing, simple recipe that's perfectly fit for any guests you may have.
Míse Kate's picture
Míse Kate
26th Apr, 2016
Nice :)
24th Feb, 2016
Absolutely wonderful dish, thank you James. The olive oil and the quantity of butter is just right, authentic, the French would never use anything else or change the quantities. So simple and easy to make, great to make the night before to infuse the flavours. Served with creamy, buttery mash and French green beans.
bluematrix's picture
9th Feb, 2016
Oh wow love this recipe, chicken fell of the bone, I used chicken breast on the bone, the recipe was easy to follow, whole family loved it


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
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:
6th Oct, 2016
Is the red wine compulsory for anything? We have underage family members eating, so, is it?
goodfoodteam's picture
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
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?
5th Feb, 2015
Do you leave skin on chicken?
goodfoodteam's picture
5th Feb, 2015
Hi wendygal, thanks for your question. Yes for this recipe please do leave the skin on the chicken legs as it will provide lots of great flavour to the dish. Do let us know how you get on. 
12th Feb, 2015
thanks ... still haven't tried it, but i will in the coming weeks :)
19th Jan, 2016
If you are going to eat chicken skin, it should be crisp and tasty (in my opinion), like when you cook traditionally roasted legs or thighs. In this recipe the skin just goes limp (even with careful browning), has no flavour and takes on a horrid colour. This is a favourite recipe of mine, and I have tried it both ways. I think skin off is far better.
24th Feb, 2016
This recipe definitely needs the chicken skin on, as recommended. You can always take it off afterwards, if you do not wish to digest it. It adds to the required authentic flavour, the French would always have the skin on.
7th Dec, 2015
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
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.
24th Feb, 2016
It is not really chicken chasseur then is it. LOL more like sausage casserole. :-)