One-pot chicken chasseur

One-pot chicken chasseur

  • 1
  • 2
  • 3
  • 4
  • 5
(336 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.
Míse Kate's picture
Míse Kate
26th Apr, 2016
3.8
Nice :)
HV1
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
bluematrix
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
special_k
7th Dec, 2015
5.05
Husband made this tonight, what a treat after a tiring shift at work. It was so tasty, apparently it thickened up lovely so he didn't need to add any thickening agents i.e. Cornflour. The sauce element I reckon would be great used with steak & veg so we are going to do this again & have steak instead of chicken in this pot.
Shirley Valentine's picture
Shirley Valentine
28th Sep, 2015
5.05
Made this exactly as stated (unusual for me as I generally tweak a recipe slightly without deviating too much from the original) and it was absolutely delicious. I did however, cook it in the oven rather than on the hob as I made it in a wide, shallow cast iron pot (which I felt would cook more evenly in the oven), before reducing the sauce on the stove. The sauce was rich and very flavoursome while the chicken fell off the bone it was so tender. Served with mash and seasonal veg. A hit all round with the family and I will definitely be making it again soon. Highly recommend this recipe.
Nessa79
23rd Sep, 2015
Delicious. I stuck to the recipe and it went down very well. Tastes expensive!
Kiran6
22nd Sep, 2015
Absolutely fabulous dish! Easy to make and more importantly tasted delicious. I added carrots with the mushrooms and flour, like another user, to thicken the sauce quicker. Will be making again!
crumblymelons
30th Aug, 2015
An easy dish to cook and so delicious! I served it with potato mash and lightly steamed green beans. I was very impressed and will certainly be making it again!
eniolah
30th Jul, 2015
5.05
Really good recipe, followed it except I cooked it for about 45 minutes and then reduced for 10 minutes. Tasted amazing! Will definitely be making this again!
donnadrew
30th May, 2015
5.05
I made this for my bosses, and it was such a hit, I was asked to make double the quantity for their friends two days later! The only changes I made was to add a sliced carrot per person at the start with the onions, and stirred in a couple of teaspoons of flour just after the mushrooms, before the liquid, to help thicken the sauce. Once finished, pop it in the oven on low, until you are ready to eat. Definately one to have up your sleeve for easy entertaining.

Pages

steveinthecity
19th Jan, 2016
4.05
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.
HV1
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.

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.