One-Pot Chicken Chasseur

Chicken Chasseur, classic French casserole with mushrooms, shallots and herbs.

One-Pot Chicken Chasseur

• 1 tsp Olive Oil


• 25 g Butter


• 4 Whole Chicken legs


• 1 Onion, chopped


• 2 Garlic cloves, crushed


• 200 g small button or chestnut mushrooms


• 225 ml red wine


• 2 tbsp tomato purée


• 2 Thyme Sprigs


• 500 ml chicken stock

• Heat the oil and half the butter in a large lidded casserole.


• Season the chicken legs, then fry for about 5 mins on each side until golden brown.


• Remove and set aside.


• Melt the rest of the butter in the pan.


• Add the onion, then fry for about 5 mins until soft.


• Add garlic, cook for about 1 minute.


• Add the mushrooms, cook for 2 mins, then add the wine.


• Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock.


• 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.


• 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.


• Put the chicken legs back into the sauce and serve the chicken chasseur with mashed potatoes and seasonal vegetables .

1. http://inhousebutchers.com/products/chicken/