Best One Pot Chicken Chasseur Recipes

ONE-POT CHICKEN CHASSEUR

Steps:

• Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
• Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
• Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
• 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.
• 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.
• 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.

ONE-POT CHICKEN CHASSEUR

Steps:

• Season the chicken thighs well with salt. Heat the olive oil and butter in a large pot (a Dutch oven is perfect for this) and brown the chicken, leaving it to sizzle for 3-4 minutes on each side. Meanwhile, clean and quarter the mushrooms, and dice the shallots.
• Add the shallots and mushrooms and saute until they start to take on some color. Add the minced garlic and the tomato puree to cook through (just a minute or so).
• Pour in the wine, scraping down the pan, then add the stock and diced tomatoes. Add the bay leaves and thyme. Season the dish with a couple of pinches of salt and a good grind of pepper, and let simmer for 10 minutes with the lid on, and a further 30 with the lid off, by which time the chicken should be tender and the sauce reduced to a thick gravy.
• To finish the dish, stir in the cream and let it simmer for a minute to bring the flavors together. Serve with a sprinkle of parsley (and maybe some mashed potatoes or bread, to soak up all the juices).