Braised chicken chasseur

Views 2780

May 6, 2014

Prep. Time

10 mins

Cook Time

60 mins

Total Time

70 mins

Comforting, filling chicken recipe, a real family favourite that takes just ten minutes to prepare, by Gary Rhodes



  1. 4 chicken legs
  2. 2 tbsp olive oil
  3. 2 onions, thickly sliced
  4. 250g whole button or chestnut mushrooms
  5. 1 rounded tbsp tomato purée
  6. 300ml white wine
  7. 400g can chicken or beef consommé (or use 400ml/14floz bought fresh stock, or make up with stock cube)
  8. 3-4 tomatoes, quartered and deseeded (optional)
  9. sprinkling tarragon leaves and chopped parsley


  1. Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess. Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the consommé or stock.
  2. Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.
  3. To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 mins to soften them, then scatter over the herbs.


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