isithalal.food · Recipes

Chicken chasseur without wine

Gary Rhodes's braised chicken chasseur with Halal chicken legs, onions, mushrooms, tomato and tarragon, simmered in Halal stock with no white wine.

French · Main · Easy · 4 chicken legs with sauce · 105 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Chasseur is chicken braised in 300 ml of white wine with canned chicken or beef consommé or stock, and the chicken itself needs Halal slaughter.

Halal-critical ingredients

• White wine: The published recipe adds 300 ml of white wine to the sauce. Wine is the khamr the Qur'an forbids, and on this site that includes wine cooked into food. Use the same amount of extra stock, as here. See Wine.
• Consommé or stock: The source uses a can of chicken or beef consommé or bought stock. These are meat products, and UK stock cubes such as OXO and Knorr contain meat fat that is not certified Halal. Use a Halal-certified stock or a vegan vegetable stock, and read a consommé label for the meat source and any gelatin. See Stock cubes and Gelatin.
• Chicken legs: Chicken is a Halal bird, but slaughter decides whether the meat is Halal. Buy from a Halal butcher or in a certified pack. See Chicken.

Ingredients

Chasseur

• 4 Halal chicken legs
• 2 tbsp olive oil
• 2 onions, thickly sliced
• 250 g whole button or chestnut mushrooms
• 1 rounded tbsp tomato purée
• 300 ml Halal chicken stock or vegetable stock (instead of 300 ml white wine)
• 400 ml Halal chicken stock or vegetable stock (instead of a can of consommé)
• 3–4 tomatoes, quartered and deseeded (optional)
• a sprinkling tarragon leaves and chopped parsley

Method

1. Brown the chicken. Season the Halal chicken legs. Heat the oil in a lidded sauté pan or shallow casserole and fry the chicken over a medium-high heat, turning, until golden on both sides. Lift out and set aside, draining off fat to leave about 2 tbsp in the pan.
2. Cook the onions and mushrooms. Add the onions and mushrooms and cook, stirring now and then, for 6 to 8 minutes until lightly coloured and starting to soften. Stir in the tomato purée, then pour in all the stock.
3. Braise. Return the chicken to the pan and bring to a simmer. Cover and cook at a bare simmer for about 1 hour, until the meat is completely tender.
4. Finish. Skim off any excess fat, add the tomatoes if using, and simmer uncovered for 2 to 3 minutes to soften them. Scatter over the tarragon and parsley.

Allergens

none

How this recipe was researched

Method adapted from BBC Good Food's 'Braised chicken chasseur' by Gary Rhodes (serves 4: 4 seasoned chicken legs pan-fried in 2 tbsp olive oil until golden and set aside, excess fat drained to leave about 2 tbsp; 2 thickly sliced onions and 250 g button or chestnut mushrooms cooked 6 to 8 minutes; 1 rounded tbsp tomato purée, 300 ml white wine and a 400 g can of chicken or beef consommé or 400 ml stock; the chicken returned, covered and simmered about 1 hour until tender; skimmed, 3 to 4 deseeded tomato quarters added for 2 to 3 minutes uncovered; tarragon and parsley). We specified Halal chicken legs and a Halal or vegetable stock, and replaced the wine with the same amount of extra stock. Timings follow the published technique rather than a kitchen test.

Photograph of a chicken chasseur by Rusty Clark (CC BY 2.0), not the finished dish from this recipe.