Braised chicken chasseur

Braised chicken chasseur

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(72 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


  • 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.

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Comments, questions and tips

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11th Jan, 2012
I didn't have fresh tomatoes or tarragon, so used tinned tomatoes, fresh rosemary and thyme instead. I also reduced the sauce a little before putting the chicken in. A very simple, cheap and tasty recipe.
spindoctor's picture
21st Nov, 2013
Making Chicken Chasseur without tarragon is like making Chicken and Ham pie without the ham. Its a totally different dish. Tarrogan is the main herb used for chicken as it complements chicken well. Same as sage works best with Pork. Try it with tarragon next time and you will see the difference.
11th Jan, 2012
I didn't have fresh tomatoes or tarragon, so used tinned tomatoes, fresh rosemary and thyme instead. I also reduced the sauce a little before putting the chicken in. A very simple, cheap and tasty recipe.
7th Jan, 2012
Halved the portions to serve two and it turned out really good. Added chopped bacon and diced carrots for extra texture and flavour as well as some ground chilli powder - I'm Asian I need my spice ;) - dried rosemary, dried oregano and paprika when I seasoned the chicken. Meat was so tender it literally fell off the bone probably also cos we cooked it for more than an hour to reduce the gravy. Defo gonna be a regular dish on the menu.
3rd Nov, 2011
So, Katnots, you've turned the Chasseur into something completely different! It's good to experiment!! Well done!
22nd Sep, 2011
Excellent recipe- simple to make and delicately flavoured rather than over-spiced and in your face. I stuck it in the oven at gas mark 5 for about 3 hours rather than leaving it on the hob and the chicken was melt-in-the-mouth. Went very well with mashed potatoes and green beans.
20th Aug, 2011
Forgot to say that I had to thicken the sauce with some cornflour as it was too thin for my taste and that did the trick.
20th Aug, 2011
Delicious.quick and easy recipe.Will definitely make again,family loved it.
21st May, 2011
Lovely flavour, great winter meal. I put this in the oven for an hour once browned and used red onions with chicken thighs as well as a combination of red and white wine leftovers!! I added the tomatoes (with seeds removed) and herbs from the start and the sauce was rich and plentiful.
7th Feb, 2011
I found this very watery and little taste. I used Sainsbury fresh chicken stock and skinless ckicken breast. Perhaps better taste with stronger stock and boned chicken thighs. And needs some herbs in the cooking process, perhaps thyme. Doubt I'll be cooking this again.


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