Name: One-pot chicken chasseur
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: French
Ingredients: 1 tsp olive oil; 25g butter; 4 chicken legs; 1 onion chopped; 2 garlic cloves crushed; 200g pack small button or chestnut mushrooms; 225ml red wine; 2 tbsp tomato purée; 2 thyme sprigs; 500ml chicken stock

One-pot chicken chasseur

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

1 hr 50 min total 20 min prep 1 hr 30 min cook 4 439 cal

Instructions

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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.