Gluten free chicken chasseur

    1 hour 20 min

    I developed my chicken chasseur recipe after looking at a few others. I choose a gluten free lifestyle and this fits perfectly. For the chicken I bought a whole chicken and used the legs for this recipe and the breasts for a curry.

    Dorset, England, UK
    18 people made this

    Serves: 2 

    • 1 teaspoon olive oil
    • 25g unsalted butter
    • 2 chicken legs
    • 10 small onions, chopped
    • 1 clove garlic, chopped
    • 100g chestnut button mushrooms, halved
    • 100ml red wine (optional)
    • 1 tablespoon tomato puree
    • 1 sprig tarragon or thyme
    • 300ml water
    • 1 Knorr chicken stock pot

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 200 C / fan 180 C / Gas 6.
    2. In a lidded casserole dish over a medium heat, warm the oil, melt the butter and brown the chicken legs on all sides. Remove the chicken from the pan and set aside.
    3. To the same casserole dish, add the onions and garlic and cook and stir for 4 to 6 minutes until the onions are soft. Add the mushrooms and continue to cook for a further 6 minutes.
    4. To the pan add the wine and tomato puree and simmer for 5 minutes to reduce before adding the chicken back in along with the tarragon, water and chicken stock pot. Cover.
    5. Bake in the preheated oven for 45 minutes or until the chicken is no longer pink in the centre. Remove from the oven and serve.

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