One-pot chicken chasseur

One-pot chicken chasseur

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(331 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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13th Jul, 2011
Really tasty,clean plates all round.....Found it very easy to make.
4th Jul, 2011
great recipe all the family loved it
28th Jun, 2011
Lovely. I used skinless chicken breasts and more oil/less butter to cut the fat content and threw in some carrots to up the vegetable content.
14th Jun, 2011
Good GOD this was good! I was SO pleased with myself when I taste-tested the finished dish. The mushrooms were AMAZING and the chicken was tender and juicy. I really can't say enough about how good this was. The sauce was....outstanding, really. I made this dish with mashed potatoes and the next day I used some left over sauce to make a small plate of risotto for my toddler (she's particular and won't eat potatoes but LOVES rice!) and she ate TWO helpings! Yay!!! I would really like to try this recipe with carrots and celery as suggested by the other posters here. I'm so happy I found this site!!!!!!!!!!
14th Jun, 2011
I made this at the weekend and everyone loved it - particularly my 10 year old son (who is generally a very small eater), and who asked for seconds. I made it with chicken thighs instead of legs.
12th Jun, 2011
Absolutely delicious! I banged everything into a slow cooker( i replaced the mushrooms with big chunky carrot's) it bubbled away nicely for 4 hours (because the slow cooker creates more liquid I used only half the amount of stock) The room was filled with such a mouth watering red wine smell and the chicken melted in your mouth! I cooked it for a dinner party and it went down a storm, I served it with whole grain mustard creamy mash! Perfecto!
5th Jun, 2011
Gorgeous recipe! I added an extra onion as mine were only small and a couple of extra cloves of garlic! Yummmmmmmmm!
29th May, 2011
This went down a storm with guests and has received many compliments. I will make time and again. I would however double everything as two guests polished off all the above quantities which were supposedly for 4 people.
19th May, 2011
I used chicken thighs and it was delicious. I am making it again to give guests over the weekend.
12th May, 2011
Really tasty family meal. Easy to make and went down a treat with everyone. Served with rice and crusty bread.


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