One-pot chicken chasseur

One-pot chicken chasseur

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(340 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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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.
7th May, 2011
This dish is amazing! We use chicken thighs instead but they work brilliantly! Served with creamy mash its a treat to eat and everyone loves it! A favourite in our house now, all year!!
24th Apr, 2011
Made exactly to recipe. Delicious!
24th Apr, 2011
We love this recipe! We tried it for a while with the chicken but found it tricky to eat for our toddler, so we switched to beef chasseur, done in the exact same way but with cuts of beef and using beef stock. It's even more delicious!!!
18th Apr, 2011
Made this as a last minute dinner for the family this evening, and it went down very well indeed! Incredibly easy, just chucked everything in! I also added sweet potato chunks and carrots for some added veggies! YUM-O-RAMA! Will be making this again!


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