One-pot chicken chasseur
- James Martin
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Serves 4
Easy
Prep: 20 mins
Cook: 1 hr and 30 mins
A star rating of 4.8 out of 5.657 ratingsRate
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This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread
Freezable
Egg-free
Nut-free
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Roast sweet potato, squash & garlic mash
A star rating of 4.6 out of 5.44 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tsp olive oil
-
25g butter
-
4 chicken legs
-
1 onion
chopped
-
2 garlic cloves
crushed
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200g pack small button or chestnut mushrooms
-
225ml red wine
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2 tbsp tomato purée
-
2 thyme sprigs
-
500ml chicken stock
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Nutrition: per serving
-
kcal439
-
fat28g
-
saturates10g
-
carbs7g
-
sugars6g
low
-
fibre2g
high
-
protein35g
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salt1.11g
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Method
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step 1
Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
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step 2
Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
-
step 3
Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
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step 4
Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
-
step 5
Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
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step 6
Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
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step 7
Remove the chicken legs 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.
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step 8
Put the chicken legs back into the sauce and serve.
Recipe from Good Food magazine, February 2009
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A star rating of 4.8 out of 5.657 ratings
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