One-pot chicken chasseur

One-pot chicken chasseur

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(332 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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12th Aug, 2013
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
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
22nd Jan, 2014
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
5th Jun, 2013
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
5th Jun, 2013
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
4th Jun, 2013
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 ;)
2nd Jun, 2013
I've made this numerous times now and it has become a firm favourite with our children (8 & 4). Really easy to make and really tasty too.
1st May, 2013
This is a great meal, but I tried a couple of changes which worked well. I used herbs du provence instead of thyme, used white wine instead of red. Softened chopped celery with the onions and put some baby carrots in it whilst it bubbled away in the slow cooker.
25th Apr, 2013
Very easy to make and really really tasty! Will definitely make this again!!
29th Mar, 2013
Excellent dish, I have made it a few times now and everyone has loved it. If you were to make it the day before, would it be best to reheat on the hob or in the oven and how long do you think? Thanks.


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