This one-pot chicken chasseur has tasty chicken thighs, creamy mash and broccoli is a real comfort dish. This is a classic French stew that I have adapted to make my own recipe is delicious.
I have made this for me and Tom for a couple of years now. We love it.
One-pot? Kind of…
Ok, so I don’t want to fool you here. Obviously you won’t be able to cook the mash and the broccoli in the pot with the chicken, but you do cook the chicken chasseur all in one pot. I give you an alternative to be able to fry off the chicken first too, but that’s completely optional. It is fried in the same casserole dish as you will be using so no need for more washing up here!
Where does chicken chasseur come from?
So one-pot chicken chasseur traditionally comes from France. It’s a french stew, I’m starting to think we like the french cuisine in this house, what with Toms Sausage Cassoulet too. That is delicious by the way. It’s a decadent dish made with rich red wine, tomatoes, and thyme. Traditionally the french use a tomatoey base, which I will try out soon, shallots instead of onions and tarragon and parsley. As you can see I have made a few changes to make this dish my own. Some say to add mushrooms, others don’t. I love mushrooms as I find they are a really “meaty” vegetable, but it’s optional to use those.
- 4 chicken thighs, 4 chicken drumsticks
- 40g butter
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 200g mushrooms
- 250ml red wine
- Tomato purée
- 700ml chicken stock
- Heat olive olive and half your butter butter in casserole dish.
- Chop up your onion, mushrooms & garlic and set to one side.
- Season the thighs and legs with salt and pepper and then fry them in the casserole dish for around 3 minutes each side.
- Remove chicken from the pan and put onto a chopping board.
- Add the rest of your butter to the casserole dish and put in your onion and garlic. Cook for 2 mins then add in your mushrooms.
- Cook for another 2 minutes then pour in your red wine and tomato purée.
- Let this reduce for 4-6 minutes then add in your thyme and chicken stock.
- Put the chicken back into the dish and cover. Leave to simmer on a low heat for 45 minutes.
- After this time, remove your chicken, turn up the heat and get the rest of the sauce bubbling until it’s thicker. This should take around 10 minutes.
- Put the chicken back in and coat in the sauce.
- We are serving this with a side of broccoli and some delicious creamy mash potatoes...
- Frying the thighs first is optional but advisable. You can go straight in with your garlic, mushrooms, and onions if you want.
- If you decide to fry them, use the casserole dish to do this.
Amount Per Serving: Calories: 714Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 309mgSodium: 656mgCarbohydrates: 19gFiber: 3gSugar: 9gProtein: 60g
I hope you’ve enjoyed this recipe. It’s not a quick one, but it’s definitely worth the cook. Tom wolfed his down so quickly. I know then he truly loves a meal!
Just in case you’re wanting a new casserole dish, we cook with Le Cruset. We have had them for around 8 years and they are still in fantastic condition. I have seen a few over on Sous-Chef that we would really like too, so take a look there if you are wanting anything new. They have a huge selection.
A few of our latest posts are below…
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