One-pot chicken chasseur in a casserole dish

One-pot chicken chasseur

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(411 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

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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Ingredients

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 chicken legs
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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
    Mushroom

    Mushroom

    mush-room

    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

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml chicken stock

Method

  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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kate1706
26th Jan, 2009
5.05
Absolutely delicious - all the family said they loved it and it has already been added to my Good Food folder for next time. Being a scaredy cat at cooking I threw caution to the wind and added a carrot and a stick of celery that needed using up - and it was still wonderful!! I served little roasted potatoes in olive oil. garlic and rosemary and green peas. Not a scrap left over. Another excellent recipe to add to my growing repetoire! Thank you!
ecclescake
26th Jan, 2009
5.05
I followed this recipe pretty much to the mark - it was easy and really delicious. Served with green beans and mash as suggested which went perfectly.
mariadawson
25th Jan, 2009
5.05
This was gorgeous!!! So tasty and very easy to make. Used chicken breast and substituted carrots for the mushrooms but the end result was delicious. Not sure that it would have served 4 though - we felt it was just enough for 2. Bought some bread to 'mop' up the left over sauce but there wasn't any! Will definatly be cooking this again and again.
philippabrown
22nd Jan, 2009
Oh James Martin you are really spoiling us. One word 'Wow'.
shaslam
20th Jan, 2009
Just had this for tea. Husband said "I don't normally like sloppy things but this was delicious". Praise indeed. I served it with Delia's Boulangerie potatoes, yummy.
sugarplumfaerie
19th Jan, 2009
5.05
Mmmmm! Everyone loved this. We had it with plain mash (with skins left on potatoes). So tasty!
brere1
19th Jan, 2009
4.05
Cooked this for supper. It was unanimously agreed to be very good.
sxmscorpio
18th Jan, 2009
4.05
Very tasty and easy. I served it with white rice.
julieann999
18th Jan, 2009
5.05
Exellent recipe, I would definately cook it again, gave my husband an excuse to open a bottle of (red) Served with creamy mash and carrots a very tasty dish.
le-vignoble
18th Jan, 2009
This was absolutely delicious and so easy. I would also like to add to Steve The Chef that I live in SW France and the locals make this dish with red wine!

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