One-pot chicken chasseur

One-pot chicken chasseur

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(332 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
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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.

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Comments, questions and tips

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chelle78
11th Nov, 2011
5.05
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!
dunn4518
28th Oct, 2011
easy to do and delicious 5 star rating
nafarros
26th Oct, 2011
5.05
Easy to make and delicious comfort food. Have made time and time again.
jayne7310
25th Oct, 2011
5.05
Really easy, very tasty great served with roasted veg.
jnaylor
17th Oct, 2011
5.05
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!
mivvie2912
16th Oct, 2011
5.05
Delicious and easy :D
welshpenguin
4th Oct, 2011
2.05
Maybe it was my ingredients but I found this quite bland. I also want a one-pot recipe to mean that I bung it all together and can leave it to cook, and I resented having to faff about at the end to reduce the sauce. There was far too much stock, i wish I'd just added enough to cover everything and a tbsp of flour. There are much better chicken in wine recipes than this one.
talsom33
3rd Oct, 2011
5.05
Great dish! I've done it on several occasions already.
abbygoodchild
28th Sep, 2011
5.05
I added a couple of rashers of smoked bacon. Recipe was delicious.
suzieq1601
27th Sep, 2011
5.05
What a very simple yet very tasty dinner! My girls wolfed it down with mash yesterday, but I ran out of spuds so my husband and I had it with rice - versatile too! I used skinless & boneless thighs to reduce fat content, and the meat was so moist & tender. Will most definitely become a regular!

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