One-pot chicken chasseur

One-pot chicken chasseur

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(335 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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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.
chiefchefnick
30th Jun, 2014
I added 50 mls of brandy... OMG!! 10/10 all day!
bemusedcat9's picture
bemusedcat9
10th May, 2014
5.05
Just cooked this tonight and went down well with the family. Very tasty. Would leave a little longer to boil down the sauce.
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.

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