One-pot chicken chasseur

One-pot chicken chasseur

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(336 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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18th Nov, 2011
Very simple and so delicious.
14th Nov, 2011
how long can this recipe be frozen for. It doesn't say in the recipe.
13th Nov, 2011
Fantastic meal full of flavour , i left mine in the slow cooker all day browned the chicken and just added all the ingredients, at the end i removed the chicken and reduced the sauce served with fluffy mash. The family loved it!
12th Nov, 2011
Delicious, made it with chicken thighs which were very tender. Will definately make this again.
11th Nov, 2011
One word ... delicious! I cooked it in the slow cooker ... browned the chicken and placed all ingredients in the pan then transferred to the slow cooker and left it for the day! When we were ready to eat I reduced the sauce down to desired consistency & served with buttery mash ... served 3 hungry tummy's! I'll definitely be making this again for friends & family! Thank you Mr Martin!
28th Oct, 2011
easy to do and delicious 5 star rating
26th Oct, 2011
Easy to make and delicious comfort food. Have made time and time again.
25th Oct, 2011
Really easy, very tasty great served with roasted veg.
17th Oct, 2011
My husband decided to teach himself to cook. This was one of the first recipes he made, and it was really soooo delicious! We have both made it several times since as it is very simple to do for a family meal or entertaining friends. The reduction of the sauce at the end is an essential part of the cooking as it reduces and thickens the wine, stock and tomato puree to an intensely flavoured, fabulous sauce. Definitely a firm family favourite!
16th Oct, 2011
Delicious and easy :D


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