One Pot Chicken Chausseur
A French classic dish with fall-off-the-bone chicken, mushrooms and a tomato-red wine demi-gloss sauce. It’s an easy recipe, but takes time to cook, and so worth the wait! My kids and I devour this meal every time. Serve with crusty bread. Bon appetit!
Time
Prep: 15 minutes
Cook: 1 hour 30 minutes
Ingredients
1 tsp olive oil
2 tbsp (25g) butter
4 whole chicken legs
1 shallot, chopped
2 garlic cloves, minced
1 package mushrooms, cleaned and sliced
1 cup red wine (I use a $10 bottle of Cabernet Sauvignon)
2 tbsp tomato purée
2 thyme sprigs
2 cups chicken stock
Flour to thicken if needed
Directions
Heat 1 tsp olive oil and 1 tbsp butter in a large dutch oven or lidded pan.
Salt and pepper the chicken legs, then sauté for 5 mins on each side until golden brown. Remove and set aside.
Melt the remaining butter in the pan. Add shallot, then garlic, then mushrooms, cooking each for 2-3 minutes in between. Add wine. Add tomato purée, let the liquid bubble.
Reduce heat and stir in 2 thyme sprigs and chicken stock. Bring to a gentle boil.
Add the chicken back into the pan, cover and simmer on low heat for 1 hr. Remove lid and cook for another 20-30 minutes until chicken is tender and sauce is thickened. (If needed, add a handful of flour to a small bowl with a little water and add the paste into the pan and cook until thickened).