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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4th Oct, 2011
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.
3rd Oct, 2011
Great dish! I've done it on several occasions already.
28th Sep, 2011
I added a couple of rashers of smoked bacon. Recipe was delicious.
27th Sep, 2011
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!
18th Sep, 2011
Made exactly to the recipe, except adding a little more thyme. Totally delicious! Wish I'd made double quantities so we could have it tomorrow.
11th Sep, 2011
Made this saturday night for friends it was really easy to do and absolutely gorgeous... will put more mushrooms in next time though and maybe make double sauce but definately making it again....
10th Sep, 2011
Well what can say, simple that it was delicious. Just what I needed for a quick and filling meal before going back on the night shift. Full marks.
6th Sep, 2011
Wow - this is so tasty. It is perfect with a pile of mash and is my idea of pure comfort food. I used thighs instead of legs and removed the skin before cooking. I also added some carrots and celery. Boiling it down at the end really transformed it both in terms of texture and taste so don't be tempted to miss that bit out. Overall I was really impressed although it tasted even better the next day. I have since made another batch for the freezer. I expect this will become a regular in our house.
17th Aug, 2011
A lovely chicken chausseur. Very rich and intense in flavour. I've made chicken chausseurs from various recipes for years and this one definitely gave the best results. Packed full of flavour but I found there was no need to do the last step of removing the chicken and reducing the liquid down as it was already a good consistency and delicious.
16th Aug, 2011
Absolutely delicious! Stuck to the recipe and served alongside cheddar mash (with mature cheddar, cream, butter and nutmeg). This was enough for two, you'd need to add side veggies to stretch it to four. I'll definitely be making this again. Thanks!


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