Braised chicken chasseur

    1 hour 25 min

    This is a vibrant and flavourful recipe for braised chicken chasseur, a popular French chicken casserole. This dish uses a whole chicken which is then quartered and braised in stock, cider and a tomato vegetable sauce. A perfect dish to enjoy with friends and family.


    Dorset, England, UK
    8 people made this

    Serves: 6 

    • 55g (2 oz) butter
    • 1 (1.7kg) whole chicken, skinned and quartered
    • 55g (2 oz) onion, chopped
    • 110g (4 oz) celery, chopped
    • 20g (3/4 oz) plain flour
    • 600ml (1 pt) chicken stock
    • 150ml (1/4 pt) cider
    • 1 dessertspoon tomato purée
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 1 sprig fresh parsley
    • salt and pepper, to taste
    • 110g (4 oz) mushrooms

    Prep:40min  ›  Cook:45min  ›  Ready in:1hr25min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large frying pan, melt 40g (1 1/2 oz) butter and fry the chicken pieces until lightly browned. Transfer the chicken pieces to a large casserole dish.
    3. In the same frying pan, cook the onion and celery until soft and lightly browned. Sift in the flour and stir to coat the vegetables. Add the stock, cider and tomato purée and bring to the boil. Add the herbs, and continue to boil until the sauce is reduced and thickened. Season with salt and pepper and pour the sauce over the chicken.
    4. Braise the chicken in the preheated oven for about 45 minutes until the chicken is no longer pink in the centre.
    5. Meanwhile, in a small saucepan over a medium heat, melt the remainder of the butter and cook and stir the mushrooms until browned.
    6. Just prior to serving, stir in the butter-cooked mushrooms.

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