Chicken chasseur with red wine

    1 hour 30 min

    One of my house mates decided we should have a French night, which sounded like fun, so I found a chicken chasseur recipe and adapted it to this. It was loved by all, and we've now decided that once a week we should have a night themed on a different country.

    Yorkshire, England, UK
    37 people made this

    Serves: 4 

    • oil for cooking
    • 4 chicken legs
    • 2 onions, sliced into wedges
    • 2 garlic cloves, crushed
    • 200g mushrooms, halved
    • 200ml red wine
    • 400ml chicken stock
    • 1 teaspoon dried parsley
    • 1 teaspoon dried thyme
    • 2 tablespoons tomato puree
    • 1 tablespoon flour
    • salt and pepper

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. In a frying pan over a medium heat, warm the oil and add the chicken legs. Gently brown on all sides then transfer to a large saucepan.
    2. Gently fry the onion, garlic and mushrooms in the frying pan, then transfer to the saucepan with the chicken.
    3. Mix together the wine, stock and herbs, then add to the frying pan (if it won't all fit, just pour what's left in with the chicken).
    4. Stir the tomato puree into the sauce in the frying pan and heat through, then pour over the chicken.
    5. Cook the chicken over a low heat with the lid until the meat easily detaches from the bone, about 1 hour. At the end, if the sauce is too thin, mix 1 tablespoon flour with 2 tablespoons water and let simmer until the sauce thickens. Remove from the heat, season and serve immediately.


    You can also add frozen peas to the dish.

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    Reviews in English (1)


    Loved it, but when I made it for 3 I should have made less of the sauce.  -  02 Nov 2014