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One Pot Chicken Chasseur


1 tsp olive oil

25g butter

1 chicken cut into 10 pieces

14 baby onions peeled left whole

2 garlic cloves , crushed

200g pack small button or chestnut mushrooms cut in half

225ml red wine

2 tbsp tomato purée

2 tarragon sprigs

500ml chicken stock

Cook time: 60min
Difficulty: medium
Serves: 6


Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.

Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the tarragon and pour over the stock. Slip the chicken back into the pan, then cover and place into the oven to cook for about 45 minutes .
Remove from the oven allow to cool for 2-3 minutes then serve.