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 leg
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, 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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annak19
19th Nov, 2013
Possibly my favourite main meal! I love this recipe, it's so versatile we've had with mash, potatoes cooked in the chasseur pot, roast potatoes, in baked potatoes, rice, mopped up with crusty bread..I would eat it with anything. It is my favourite recipe, discovered over 3 years ago but I keep coming back to it. Brings back lovely memories, definitely worth taking the time to make. Double the quantities and treat yourself the next day! Goes really well with green veg, my favourite being tenderstem brocolli or garlicky green beans.
wendywoo1973
17th Nov, 2013
Simply delicious. This will be one I'll use over and over again!!
laini
7th Nov, 2013
Have been meaning to make this dish for quite a while now and finally got around to it yesterday ... so glad I did. I basically stayed with the recipe, changing only the red wine for white and the chicken legs for thighs, I didn't add any extras preferring to keep to the simplicity of the recipe and I must say it was delicious. Served with mash, carrot and courgette. Will definitely be making again ... very soon!
cb1234
30th Oct, 2013
Made this today but added carrots, celery, new potatoes and peas into the stock, first the carrots and celery then with 15 Mims left the potatoes and peas, maybe no longer a chasseur but It was really delicious and reasonably easy
lhanna01
2nd Oct, 2013
This dish is so delish. Like others I added carrot and served with mash and green beans. Will Definitely do again.
damenga
18th Sep, 2013
Excellent and so easy to make. Wife loved it and wants it again.
damenga
18th Sep, 2013
Excellent and so easy to make. Wife loved it and wants it again.
mickrooney1
17th Aug, 2013
i was making this when some friends called and asked us to come around for drinks. i asked if they had eaten and they hadn't so i suggested that i bring the dish and finish it off there. i added carrots, bacon and swede and when it came out of the oven it was absolutely gorgeous and we all loved it.. very simple to make and a definate keeper...
jule955
10th Aug, 2013
5.05
Absolutely gorgeous, and simple. Even better as a leftover.
steveinthecity
12th Aug, 2013
4.05
I deviated from the recipe and sweated a small stick of celery and a medium carrot, both roughly chopped, with a good handful of whole shallots (jnstead of an onion) along with the mushrooms. I used my favourite herb oregano instead of thyme and added a few bay leaves. At the end of cooking I found the sauce thin (for our taste) but very flavourful, so instead of reducing the sauce (which would have made it too strong in flavour) I thickened it with cornflour. I allowed the flavours to develop overnight. It was nice, not amazing. I would make it again but next time I would skin the chicken. If I eat chicken skin I like it crispy. This was soft and not a very nice colour because of the red wine. The dish would be better without the skin.

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