One-pot chicken chasseur

One-pot chicken chasseur

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(333 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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ninalor
1st Mar, 2015
5.05
Loved this recipe!
grannytracey
19th Feb, 2015
i "kind of" followed this ! i used 4 x large chicken breasts each cut into 3. browned onions/lardons then added m'rooms til golden. browned chicken then all back in the wok with red wine/stock. used 1 x bay leaf and a sprinkle of oregano ... and it's smelling lovely ! and the 1st "taste" is pretty good too ... thanks Good Food Mag !!!
cheungy
8th Feb, 2015
3.8
This was nice, although I didn't really follow the recipe too closely due to what they had in stock. I used 5 branches of Rosemary instead of Thyme, forgot to get mushrooms, so just used some canellini and butter beans instead, and used 4 tablespoons of tomato puree rather than 2. Also used about 10 chicken breasts and drumsticks since no legs in supermarket!
katrina4081
5th Jan, 2015
5.05
Just lovely. I forgot to get thyme so used one of those Bouquet Garni tea-bags. Nice.
wellonheels
15th Dec, 2014
5.05
I made this exactly as the recipe said and it was fabulous. Normally I have to tweak things after making them once, but this recipe is perfectly spot-on. My husband loved it, my in-laws loved it, and I loved it! I'm making it again later this week. The recipe is definitely a keeper, exactly as posted.
bryandeg
28th Nov, 2014
5.05
First class, 'does exactly what is says on the tin"
webster1963
6th Nov, 2014
1.3
The sauce was passable but the chicken awfully dry. I teaspoon of oil just isn't enough and I had to keep adding more. The chicken kept sticking to the bottom because it was so dry. I can't believe all the high marks. I notice some people changing things, maybe that's the only way to get high marks. I thought these recipes were supposed to be tested.
ninalor
1st Mar, 2015
5.05
Did you forget the butter?
Cisaacs
9th Apr, 2016
Sounds like they forgot the stock as well!
JacquiMrsC
1st Nov, 2014
5.05
Making this again tonight - definitely a favourite... simple and delicious. I haven't yet deviated from the recipe as it's delicious as it is, but I might add a few more vegetables as suggested by others.

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