One-pot chicken chasseur in a casserole dish

One-pot chicken chasseur

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(419 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 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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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!
Selina L's picture
Selina L
7th Jun, 2019
One of my go-to recipes, not difficult to put together and the end result is always fantastic. I consider this recipe somewhere between a chicken chasseur and a coq au vin, but who cares what it's called as long as it tastes delicious? I made some minor changes: use shallots instead of onions; add 1-2 Tbs flour to the mushrooms/shallots before adding the wine to thicken the sauce; throw in some carrots for sweetness and to bulk it out.
1st Jun, 2019
Lovely. Added carrots and they soaked up the gorgeous sauce. Daughter won't eat chicken on the bone (!!) so added a chicken breast about 15 mins in to cooking. Worked well. Cooked in oven and then crisped up chicken legs under grill before serving will buttery mash and broccoli. Thickened with gravy granules but will use cornflour next time as it took away the flavour of the red wine.
18th Jan, 2019
Absolutely wonderful dish. I finished the chicken in the oven to crisp and added a bit of the gravy and mixed with Cornflour. Served with garlic and rosemary potatoes. Yum yum
Phil P
9th Dec, 2018
Really simple to make but a lovely winter warmer. I tend to reduce the sauce for a short while at the end and then thicken with cornflour & water like a gravy rather than just reduce. I serve with roast potatoes, long stem broccoli and Chantenay carrots. Beautiful.
lesley henney's picture
lesley henney
21st Aug, 2018
Very easy to cook and very tasty
3rd Mar, 2018
Just what you need on a cold snowy March! Very easy and quick to prepare. I too cooked this in the oven and removed it about 10 mins before the end to add cornflour before popping it back in to thicken. I simply served with mash. Will definitely make this again.
30th Dec, 2017
Whole family enjoyed this including five year old and one year old... have made a few times and always works out :-)


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?????
goodfoodteam's picture
23rd May, 2017
Thanks for your feedback. Chasseur generally denotes a rich, dark sauce with a demi-glace base and mushrooms. In this case, James has simplified the dish. We hope you like it.
31st Jan, 2017
How do you advise cooking this in a slow cooker? Can I cook on a lower heat for 4-8 hours instead?


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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