Braised chicken chasseur

Braised chicken chasseur

  • 1
  • 2
  • 3
  • 4
  • 5
(70 ratings)

Prep: 10 mins Cook: 1 hr - 1 hr, 35 mins


Serves 4
Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes

Nutrition and extra info

  • Freezable


  • kcal353
  • fat22g
  • saturates6g
  • carbs20g
  • sugars8g
  • fibre2g
  • protein30g
  • salt1.69g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 chicken legs
  • 2 tbsp 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…

  • 2 onions, thickly sliced



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

  • 250g whole button or chestnut mushroom
  • 1 rounded tbsp tomato purée
  • 300ml white wine
  • 400g can chicken or beef consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 3-4 tomatoes, quartered and deseeded (optional)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • sprinkling tarragon leaves and chopped parsley



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.

  2. Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.

  3. To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Feb, 2019
We love this recipe! We always use skinless boneless thighs as these are cheaper and more pleasant to eat. This is such a tasty recipe and perfect when it’s cold outside.
6th Oct, 2017
Definitely need tarragon to finish it off. Also added garlic and a tiny hint of cayenne pepper. Didn't have chicken legs, only boned thighs, so cooked as per instructions then at the end I cut them up into smaller pieces, simmered with the tomatoes and served with rice. Thumbs up!
22nd Feb, 2015
Really liked this recipe, I didn't have any chicken thighs, just 2 breasts, so I cut them into smaller sizes and it worked really well. Only had dried tarragon too, but the end product was delicious. Halved the recipe for two and reduced the amount of stock/wine as others had recommended, too .
22nd Feb, 2015
Made this for Valentine's Day and my boyfriend loved it. I used chicken Breast instead of legs and it still tasted amazing. The smell is incredible. I have made this loads of times and I just love it. The tarragon makes this dish!
31st Oct, 2014
Beatiful recipe! I used only half the wine, and added some ground paprika, palm sugar and chilli sauce to get a greater kick of flavour. In my husbands words 'absolutely gorgeous'. Definitely one to keep!
14th Jun, 2014
An easy, very pleasant dish. I used stock cubes, but only half the liquid suggested, and it was definitely enough. I must agree with others that tarragon is essential - it wouldn't be the same dish without it. I did use the tomatoes and thought they added something to the dish.
7th Apr, 2014
Its looking awesome from its presentation. I'll definitely give it a try.
20th Mar, 2014
Very nice. I changed it up a bit because of what i had a available I didn't add any wine instead added 500ml of chicken stock. I used red onions and to be fair they were my favourite part I'd suggest adding a few more mushrooms, I havled them before cooking, 9 halved plum tomatoes deseeded and added a small amount of peas towards the end. Served with a small side of rice. Adding cornflour to the chicken before pan frying might have been good.
11th Jan, 2014
Delicious...really easy and simple recipe. As others have suggested I would reduce the amount of liquid, otherwise this would have been 5*! The smell when its cooking is wonderful as well
27th Jan, 2012
Delicious! Second time making this, a friend made it for us first time around and we're hooked. It's simmering away as I speak and filling the house with a belly rumbling aroma Mmmm


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.
Want to receive regular food and recipe web notifications from us?