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Chicken Chasseur

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

Melt the rest of the Hiland Butter in the pan. Add onion and fry for about 5 minutes until soft.

Add garlic and cook for about 1 minute.

Add the mushrooms, cook for 2 minutes, then add the wine.

Stir in the tomato purée, let the liquid bubble and reduce for about 5 minutes before stirring in the thyme and adding the chicken stock.

Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hour until the chicken is very tender.

Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 minutes or so until it is syrupy and the flavor has concentrated. Place the chicken legs back into the sauce and serve.

  • 1 teaspoon Olive Oil
  • 1 tablespoon Hiland Butter
  • 4 Chicken Legs
  • 1 Onion , chopped
  • 2 Garlic Cloves , crushed
  • 7 ounce pack Small Button or Chestnut Mushrooms
  • 7.5 fluid ounces Red Wine
  • 2 tablespoons Tomato Purée
  • 2 Thyme Sprigs
  • 17 fluid ounces Chicken Stock

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 chicken leg
Servings Per Container: 4

Amount Per Serving

Calories 400 Calories from Fat 154
% Daily Value*
Total Fat 17.1g 26%
Saturated Fat 6.3g 32%
Trans Fat 0g 0%
Cholesterol 138mg 46%
Sodium 569mg 24%
Total Potassium 0mg 0%
Total Carbohydrate 7.5g 2%
Dietary Fiber 1.1g 4%
Sugars 3.2g 0%
Protein 43g 0%
Vitamin A 7% Vitamin C 9%
Calcium 4% Iron 20%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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