One-pot chicken chasseur

One-pot chicken chasseur

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(343 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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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
7th Dec, 2015
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
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.
23rd Sep, 2015
Delicious. I stuck to the recipe and it went down very well. Tastes expensive!
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!


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.


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