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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28th Nov, 2014
First class, 'does exactly what is says on the tin"
6th Nov, 2014
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.
1st Mar, 2015
Did you forget the butter?
9th Apr, 2016
Sounds like they forgot the stock as well!
1st Nov, 2014
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.
30th Jun, 2014
I added 50 mls of brandy... OMG!! 10/10 all day!
bemusedcat9's picture
10th May, 2014
Just cooked this tonight and went down well with the family. Very tasty. Would leave a little longer to boil down the sauce.
7th May, 2014
This recipe is beautiful, silky, rich and smooth. Used beef stock over chicken enriched the flavour. Absolutely 5 star.
Fabulous41's picture
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.
23rd Mar, 2014
Really delicious. Served with roasted new potatoes and carrots, and steamed spinach and broccoli.


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