One-pot chicken chasseur

One-pot chicken chasseur

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(331 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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Fleur55
7th May, 2014
5.05
This recipe is beautiful, silky, rich and smooth. Used beef stock over chicken enriched the flavour. Absolutely 5 star.
Fabulous41's picture
Fabulous41
25th Apr, 2014
Made this last night with chicken breasts and even had some leftover red wine (rare!) to put in. I also used a few tsps of dry thyme instead of fresh. Absolutely delicious with some mashed potato.
juleshowie
23rd Mar, 2014
Really delicious. Served with roasted new potatoes and carrots, and steamed spinach and broccoli.
angelaosei
23rd Mar, 2014
I've made this recipe a couple of times. I added celery to bulk it out a bit, but other than that I followed the recipe exactly.
angelamandyjones
2nd Mar, 2014
Just made this recipe, and it was fantastic, great flavour and easy to make 10 out of 10!! yum!
Cooking Freak
10th Feb, 2014
5.05
Just made this tonight, was a hit with the whole family. Followed the recipe to the letter and it was really tasty. Served it with mashed potato and broccoli, will definitely be making again.
nursenicola
1st Feb, 2014
Great recipe, enjoyed by everybody! Very simple to prepare. Followed advice from previous comments and added some extra veg (celery and carrots) to bulk it out a bit. Needs a bit more than just mushrooms. Its worth doubling up on all of the ingredients to have some to freeze. Definitely one of my Good Food favourites!
clairesut57
20th Jan, 2014
Highly recommended. Stuck exactly to the recipe and results were lovely. The reduction at the end to thicken the sauce works a treat and the flavour is lovely. One to make again for sure.
friedalana
15th Dec, 2013
Everyone loved this. Doubled all quantities and cooked for twice as long. Instead of chicken legs used 2kg chopped chicken breasts.
tahs1na
26th Nov, 2013
Made this for a dinner party and it tasted absolutely scrumptious!!

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