One-Pot Wonder – Special Chicken Chasseur Recipe

Ingredients for One-Pot Chicken Chasseur

• 1 tsp olive oil
• 25g butter
• 4 chicken legs, deboned
• 1 onion, chopped fine
• 2 cloves of garlic, crushed
• 200g pack of small button mushrooms or chestnut mushrooms, chopped
• 225ml red wine
• 2 tbsp tomato purée
• 2 sprigs of thyme
• 500ml chicken stock

A Guide To Preparing Chicken Chasseur – Step By Step

Step 1: Prepare the Basic Ingredients

Heat 1 teaspoon of olive oil and melt half of the 25g of butter in a Dutch oven with a lid.

Step 2: Turn on the Activity Broilers

Season 4 chicken legs with salt and pepper and fry them skin-side down for about 5 minutes until golden brown. Remove and set aside.

Step 3: Cook Onions

Using a slotted spoon, scoop out the chicken and let it rest on paper to absorb the oil. Add the remaining butter to the pan, then add the onion and cook for about 5 minutes until softened.

Step 4: Garlic and Mushrooms

Add the crushed garlic and cook for 1 minute. Then add 200g of chopped button mushrooms or chestnut mushrooms and let simmer for another 2 minutes. Finish off by adding 225ml of red wine.

Step 5: Simmer and Combine All the Ingredients

Next, add 2 tbsp of tomato purée. Allow the sauce to bubble and reduce for about 5 minutes. Finally, add 2 sprigs of thyme and pour in 500ml of chicken stock.

Step 6: Stew the Chicken

Return the chicken legs to the pan, cover, and reduce the heat to low for about 1 hour. During this time, the chicken will become extremely tender.

Step 7: Thicken the Sauce

Remove the chicken legs and keep them warm. Rapidly boil the sauce for about 10 minutes until it is concentrated.

Step 8: Serve

Add the chicken legs back to the hot sauce and serve immediately.

Tips for Making the Perfect Chicken Chasseur

• Choose Quality Ingredients: Select high-quality chicken and fresh herbs to enhance the dish’s flavor.
• Alter the Seasoning: Taste the sauce before serving to make any necessary adjustments to the seasoning.
• Pairing Suggestions: Serve with crusty bread or over creamy mashed potatoes to soak up the delicious sauce.