This recipe is a hands-off, less messy version of One-Pot Chicken Chasseur. I love the original but I’m not always in the mood to sear chicken skins and clean up their splatter. Sometimes I want to chuck everything into a pot and not think about it too much.
I use skinless, boneless chicken thighs, which contain a lot less fat than the skin-on, bone-in legs I usually use. I thought this would impact the flavour of the dish but slow cooking produces a deep, rich sauce and incredibly tender chicken. My only additions to the original ingredients are a bay leaf and an extra carrot.
This version of Chicken Chasseur doesn’t look as glossy or elegant as the original but it’s less demanding and, more importantly, all of the sweet, savoury, wine-rich flavour is there. It’s quite stew-like - the chicken falls apart and the carrots can be mashed with a fork - if this horrifies you then stick with the original recipe but the lazy part of me loves that I don't have to finish the chicken under a grill to crisp up its soggy skin.
This is now my go-to recipe. It takes longer to cook but I’m a big fan of slow cooking, which fills the house with wonderful aromas of what’s to come. I didn’t want this version of the recipe to be a compromise and I was prepared to add a lot more butter but it doesn’t need it. We eat it with mashed potatoes and greens and it feels like grown-up comfort food.
I make this recipe in my Instant Pot, which lets me sauté and slow cook. If you don’t have a multi-cooker with a sauté function, fry the onions and garlic in a small saucepan before transferring them to the slow cooker.
I tend to slow cook when I’m at home so I can check on the dish throughout the day and prop the lid open with a wooden spoon if I want the sauce to reduce more.
I always use a teaspoon of cornflour to thicken the sauce; some people feel strongly about leaving it out but I’m all for it.
The non-slow cooked version of this recipe comes from BBC Good Food.
- 1 tsp olive oil
- 3 banana shallots, sliced (or 1 onion)
- 3 cloves of garlic, chopped
- 500g skinless, boneless chicken thighs
- 200g button mushrooms
- 2 large carrots, cut into batons
- 2 sprigs of thyme
- 1 bay leaf
- 2 tbsp tomato purée
- 1 low salt chicken stock cube (I use Kallo)
- 150ml water
- 1 tsp cornflour
- 225ml red wine
- 25g butter
- salt and pepper
- Set your Instant Pot or slow cooker to sauté (level 3 on my Instant Pot, which is roughly a medium heat). Add a teaspoon of olive oil and fry 3 chopped shallots for 5 minutes. Add 3 chopped cloves of garlic, fry for 2 minutes then turn off the sauté function.
- Add 500g of skinless, boneless chicken thighs to the Instant Pot or slow cooker along with 200g of button mushrooms, 2 sliced carrots, 2 sprigs of fresh thyme, 1 bay leaf and 2 tablespoons of tomato purée.
- Mix 1 low salt chicken stock cube with 150ml of water and 1 teaspoon of cornflour. Add 225ml of red wine to the stock then pour into the Instant Pot or slow cooker and cover with a lid. Select the 'slow cook' ‘low’ function (called 'less' on some Instant Pot models) and set the timer for 6 hours.
- I check the chicken after a few hours and if there’s a lot of liquid I prop the lid ajar with a wooden spoon.
- Once the timer finishes, the sauce should have reduced. If it looks too watery, sauté for a few minutes. Remove the thyme sprigs, add 25g of butter then stir and taste the sauce. Season with salt and pepper and serve immediately with potatoes and greens. Leftovers will keep in the fridge for up to 48 hours.