One-pot chicken chasseur in a casserole dish

One-pot chicken chasseur

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(453 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 mushrooms



    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 1 tsp olive oil and half of the 25g butter in a large lidded casserole.

  2. Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.

  3. Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.

  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.

  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.

  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.

  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.

  8. Put the chicken legs back into the sauce and serve.

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Comments, questions and tips

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craggy121's picture
23rd Jul, 2020
Really easy to make and very tasty. I had to thicken the sauce at the end but I had left it cooking slowly for a long period of time. I used thighs instead of legs. Will definitely make again.
11th Jun, 2020
Incredibly tasty and easy to make. I added carrots and celery and I used chicken breast instead of legs but followed the recipe otherwise. Delicious served with creamy mash and long stem broccoli. I will 100% make this again!
Molly Forsythe's picture
Molly Forsythe
17th Apr, 2020
Delicious! Would advise making sure that you have lovely pieces of meat for this recipe. We bought cheap cuts and regretted it. Added carrots, butter beans and some leftover cream :) Will definitely be making this again.
18th Mar, 2020
Delicious. I made it with thighs, because that's what I could get, and don't suppose it makes much difference, though because of that simmered it for 40 mins instead of an hour and they were perfect. Followed the recipe, except had no thyme, so used dried Italian herbs, and followed others' suggestions and added a bit of flour with the mushrooms - this gave a lovely thick sauce without having to do the 10 minute reducing at the end. We had one thigh left over with plenty of sauce, so froze that and enjoyed it one night when I was on my own. Great recipe.
17th Feb, 2020
Oh wow. My husband said I should open a restaurant after making him this! Bless! Better memorise this recipe before Bojo and Cummings get their grubby hands on the BBC...(followed the recipe exactly apart from adding carrots as suggested)
5th Feb, 2020
The very best of BBC Good Food. I have made this several times and it's been a hit every time. It does take quite a long time especially if you do this in bulk, but it's really worth it! It is absolutely delicious!
4th Feb, 2020
This recipe was absolutely amazing! Full of delicious flavour and will definitely be making again. My friend and I are cutting our calories so I decided to use chicken breast rather than leg. I was a little nervous that the flavours/textures wouldn’t be as good but I pulled the chicken and it worked great! Dish worked out at 390 calories per serving so not too shabby :)
David Parks
16th Jan, 2020
Love this Recipe, like previous users mentioned I also always add carrots, which are great after bathing in the sauce. The first time I made this for my family, I realised we where out of chicken stock so out of desperation used beef stock. The second time we made it we used chicken stock and realised we preferred beef! Anyway I would recommend this dish to anyone.
2nd Jan, 2020
Love this recipe. Asked Alexa what to make for dinner and go this suggestion. I used 6 thighs instead of 4 legs due to family size but it worked so well. Served with roasted new potatoes and peas.loved by all aged 7 to 58.
Anna Clover's picture
Anna Clover
30th Dec, 2019
I thought this was delicious. I followed the recipe exactly, only adding some carrots as suggested by other commenters. I think buttery mash is really the best way to serve this dish, alongside green beans and a large glass of wine. Heaven!


19th May, 2020
I have some Madeira wine to use up, would it work as a substitute in this recipe? Would I need to change anything else?
lulu_grimes's picture
20th May, 2020
Hello, We don't tend to use nearly as much Madeira in recipes, usually only a couple of tablespoons so this might be too strong if you do a straight swap. Also, you don't say what style of Madeira, some of it is very sweet. I hope this helps, Lulu
2nd Nov, 2019
I'd like to make this for a family of 6. Would I just double up all of the ingredients?
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. Yes, this would be the simplest solution and you can always freeze any leftovers or refrigerate and eat the next day.
11th Mar, 2019
Delicious!!!! Very tasty, although my chicken turned pink, and could see the butter on top of the sauce. Obviously did something wrong? Can I make this in a slow cooker please
10th Mar, 2019
Do you think using boneless chicken breasts would be acceptable? I know the bone in chicken legs add flavour but I’ve got a picky eater in the house who doesn't like chicken on the bone.
goodfoodteam's picture
12th Mar, 2019
Thanks for your question. Chicken breasts will become overcooked in this dish but you can substitute with boneless chicken thigh pieces instead.
glennsharpe's picture
20th Nov, 2017
What litre casserole dish should use? I need to buy one :-D
goodfoodteam's picture
24th Nov, 2017
Thanks for your question. If you're buying a casserole we'd suggest around 4 litres would be a good choice.
23rd May, 2017
Technically; this is more Coq an vin without the bacon. Chicken chasseur is made with white wine no?????


JacquiMrsC's picture
18th Apr, 2020
My tip is NOT to use flour or cornflour to thicken the sauce as some have suggested ... take the time to reduce the sauce - the flavours are amazing!
7th Dec, 2015
Make sure to have some crusty fresh bread near by as you won't resist mopping up the leftover sauce out the pan!
adamhancock's picture
19th Sep, 2013
i made this tonight, I followed the recipe apart for one thing, I purchased honey and mustard sausages and pork and leek sausages from the butchers. I cooked them first and then i sliced them up and put them in the casserole dish just before i covered it and let it cook for an hour. It was sensational, the sausages really soaked up the red wine sauce, would highly recommend to anybody.
24th Feb, 2016
It is not really chicken chasseur then is it. LOL more like sausage casserole. :-)
Emily Frain's picture
Emily Frain
24th Dec, 2019
Agree but I'm definitely going to try Adam's version.
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