Looking for a dish that’s both comforting and impressive?

This easy chicken chasseur recipe is your answer.

With succulent chicken legs simmered in a rich, savory sauce filled with mushrooms, garlic, and a splash of red wine, it’s perfect for a cozy dinner that will wow your taste buds and warm your soul.

Simple enough for beginners and delicious enough for anyone, this meal is sure to become a favorite in your recipe repertoire.

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Ingredients

• 1 tsp olive oil
• 25g butter (about 2 tablespoons)
• 4 chicken legs
• 1 onion, chopped
• 2 garlic cloves, crushed
• 200g small button or chestnut mushrooms
• 225ml red wine (a small glass)
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500ml chicken stock (about 2 cups)

Instructions

Step 1: Prepare the Pan

• Heat 1 tsp of olive oil and half of the butter (about 12.5g) in a large, lidded casserole dish over medium heat.

Step 2: Brown the Chicken

• Season the chicken legs with salt and pepper.
• Place them in the hot pan and cook for about 5 minutes on each side, until they are golden brown.
• Once browned, remove the chicken legs from the pan and set them aside on a plate.

Step 3: Cook the Vegetables

• In the same pan, add the remaining butter.
• Once melted, add the chopped onion and cook for about 5 minutes until the onion is soft and translucent.

Step 4: Add Garlic and Mushrooms

• Add the crushed garlic cloves to the pan and cook for 1 minute.
• Then, add the mushrooms and cook for an additional 2 minutes.

Step 5: Add Wine and Tomato Purée

• Pour in the red wine and stir in the tomato purée.
• Let the mixture bubble and reduce for about 5 minutes.

Step 6: Simmer the Sauce

• Add the thyme sprigs and pour in the chicken stock.
• Stir everything together, then place the chicken legs back into the pan.

Step 7: Cook the Chicken

• Cover the pan and let it simmer on a low heat for about 1 hour, or until the chicken is very tender.

Step 8: Final Touches

• Once the chicken is done, remove it from the pan and keep it warm.
• Increase the heat and let the sauce boil rapidly for about 10 minutes, until it thickens and becomes syrupy.

Step 9: Serve

• Return the chicken legs to the sauce, give everything a good stir, and serve.

FAQs

Can I use boneless chicken instead of chicken legs?

Yes, you can! Boneless chicken thighs or breasts work well. However, adjust the cooking time to avoid overcooking—boneless chicken will take less time to become tender, usually about 25-30 minutes.

Can I substitute the red wine with something else?

If you prefer not to use wine, you can substitute it with an equal amount of extra chicken stock, though the sauce will lack the depth and richness that wine provides.

Quick and Easy Italian Chicken Chasseur

This chicken chasseur recipe features tender chicken simmered in a rich, flavorful sauce with mushrooms, garlic, and thyme for a comforting and delicious meal.

• 1 tsp olive oil
• 25 grams butter
• 4 chicken legs
• 1 onion (chopped)
• 2 garlic cloves (crushed)
• 200 grams small button or chestnut mushrooms
• 225 ml red wine
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500 ml chicken stock

Prepare the Pan

1. Heat 1 tsp of olive oil and half of the butter (about 12.5g) in a large, lidded casserole dish over medium heat.

Brown the Chicken

1. Season the chicken legs with salt and pepper.

   Place them in the hot pan and cook for about 5 minutes on each side, until they are golden brown.

   Once browned, remove the chicken legs from the pan and set them aside on a plate.

Cook the Vegetables

1. In the same pan, add the remaining butter.

   Once melted, add the chopped onion and cook for about 5 minutes until the onion is soft and translucent.

Add Garlic and Mushrooms

1. Add the crushed garlic cloves to the pan and cook for 1 minute.

   Then, add the mushrooms and cook for an additional 2 minutes.

Add Wine and Tomato Purée

1. Pour in the red wine and stir in the tomato purée.

   Let the mixture bubble and reduce for about 5 minutes.

Simmer the Sauce

1. Add the thyme sprigs and pour in the chicken stock.

   Stir everything together, then place the chicken legs back into the pan.

Cook the Chicken

1. Cover the pan and let it simmer on a low heat for about 1 hour, or until the chicken is very tender.

Final Touches

1. Once the chicken is done, remove it from the pan and keep it warm.

   Increase the heat and let the sauce boil rapidly for about 10 minutes, until it thickens and becomes syrupy.

Serve

1. Return the chicken legs to the sauce, give everything a good stir, and serve.

Italian

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