One-pot chicken chasseur

One-pot chicken chasseur

  • 1
  • 2
  • 3
  • 4
  • 5
(339 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
spindoctor's picture
spindoctor
21st Nov, 2013
Did you forget to fry and Brown the chicken first. The act of browning caramelizes the sugars in the skin and adds flavour chicken then wouldn't come out looking a pale pink colour
steveinthecity
22nd Jan, 2014
4.05
Hello spindoctor. I am not sure if you are replying to my post or not on the bbc good food site regarding chicken chasseur. I said I did not like the skin. You rightly said the chicken should be browned. Yes, I did remember! I have made it a couple of times since and do prefer it skinless. If it is not my post you replied to, please totally ignore this! Regards, steveinthecity.
Kradsanaoh's picture
Kradsanaoh
5th Jun, 2013
5.05
Really really nice dish. I let the chicken marinate over a night. It was just so lovely. The chicken was extremely tender and juicy. Would definitely cook this again.
Kradsanaoh's picture
Kradsanaoh
5th Jun, 2013
5.05
Really really nice dish. I let the chicken marinate over a night. It was just so lovely. The chicken was extremely tender and juicy. Would definitely cook this again.
itybity's picture
itybity
4th Jun, 2013
5.05
awesome, I have not made this dish before as im not overly keen on meat on the bone but I loved this, my partner did as did my 4 yr old who asked of we could have this midweek, we did and used legs 1st time en thighs, have to say I preferred the legs, 1st time we had boiled totts,this time mashed totts and crusty Italian bread, would recommend the latter..........with some red wine ;)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.