One-pot chicken chasseur

One-pot chicken chasseur

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(344 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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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!
13th Aug, 2011
Thought this was delicious. Made it for two, but with whole amount of sauce, just so we could have lots left over to dip our bread in!
12th Aug, 2011
forgot to rate!! Fantastic!
12th Aug, 2011
Yummy! This was lovely, so easy to prepare, didn't change anything. Reducing the sauce at the end made such a difference, it was so rich and silky. A great mid week eat, or for when having friends over for a casual dinner. I served it with mashed potatoes and curly kale. Can't wait to have the leftovers. Thanks
29th Jul, 2011
My husband cooked this for me tonight. It was absolutely delicious. In the 9 years we have been together he has cooked for me only a handful of times and i have to say that this is one the highlights! So much so he scored 12 out of 10!! I'm sure this will be cooked again in our household!
29th Jul, 2011
Lovely taste, but did anyone find that the sauce was a little oily at the end?
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.


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