One-pot chicken chasseur

One-pot chicken chasseur

  • 1
  • 2
  • 3
  • 4
  • 5
(334 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
Save to My Good Food
Please sign in or register to save recipes.

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 mushroom
    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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
crescendough
17th Feb, 2017
5.05
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 :)
dishandspoon2008
17th Jan, 2017
5.05
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.
ScallyW
30th Dec, 2016
5.05
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.
mel_grey
21st Nov, 2016
5.05
Excellent recipe. Very easy but amazingly tasty.
cook87
10th Oct, 2016
Delicious - made many times now and super easy but really tasty!
wellonheels
26th Jun, 2016
5.05
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.

Pages

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?
goodfoodteam's picture
goodfoodteam
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. 
wendygal
12th Feb, 2015
thanks ... still haven't tried it, but i will in the coming weeks :)

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. :-)