One pot chicken chasseur

Tender chicken in sauce.



  • 1 tsp olive oil
  • 25 g butter
  • 4 chicken legs
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 200 g pack small button or chestnut mushrooms
  • 225 ml red wine
  • 2 tbsp tomato puree
  • 2 thyme sprigs
  • 500 ml chicken stock


Heat the oil and half the butter in a large lidded casserole. Season the chicken, 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. Fry the onion until soft. Add garlic and cook for 1 min, add the mushrooms and cook for 2 mins. Add the wine and tomato puree, let the liquid bubble and reduce for about 5 min. Stir in the thyme and pour over the stock. Slip the chicken 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 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.

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