Pan-fried chicken in mushroom sauce

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Good Food

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1. Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
2. Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
3. While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
4. Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

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• flowerfairy

  11 November 2007

  flowerfairy commented on this recipe

  Stunning dish. Easy enough to enjoy mid-week after work and impressive enough to serve up at a dinner party.

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• flowerfairy

  11 November 2007

  flowerfairy rated this recipe

  

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• Sami

  07 January 2008

  Sami commented on this recipe

  This dish really impressed my friends. Its a lovely creamy comfort dish, loads of flavour from the mushrooms. Get plenty of crusty bread to mop up that wonderful sauce! Easy to make as well. A winner for us...

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• Sami

  07 January 2008

  Sami rated this recipe

  

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• nikweston22

  09 January 2008

  nikweston22 rated and commented on this recipe

  

  We loved this dish, the flavours were amazing. I was expecting it to be a lot of work with all the reducing, but it was quite easy and didn't need too much attention. I've made it again already!

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• jdeming79

  13 January 2008

  jdeming79 commented on this recipe

  Didn't have enough chicken, wine or mushrooms so I used 1 extra onion and 3\4 pint of wine and 3\4 medium dry sherry. It turned out fab. Would def. make again and still may use 1\2 pint sherry as I feel it adds depth to the dish.

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• MalcolmAnn

  24 January 2008

  MalcolmAnn rated and commented on this recipe

  

  Quite simply.Delicious!!

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• Good nosh

  10 February 2008

  Good nosh commented on this recipe

  could you reduce the calories by using creme fraiche?

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• gill

  10 February 2008

  gill rated this recipe

  

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• BAMBAM

  10 February 2008

  BAMBAM rated and commented on this recipe

  

  The sauce was absolutely delicious, my fiance said it was as nice as any dish he has had in any restaurant. Will definitely make again (been told I have to!)

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• pauline

  16 February 2008

  pauline rated and commented on this recipe

  

  really tasty recipe, i made it with chicken fillets instead and worked out great. i also added smoked lardons at the mushroom and onion stage to make it really special. ideal for a dinner party as a dish everyone is sure to love...lots of crusty french bread a must.

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• jdeming79

  23 February 2008

  jdeming79 rated and commented on this recipe

  

  Every time i make this I use half fat creme fraiche and it come out fabulous. ( works great with chestnut mushrooms if you dont have wild mix around)

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• kev

  29 February 2008

  kev rated and commented on this recipe

  

  very nice but the sauce didnt reduce much other than that delicious

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• Zot the Bot

  19 March 2008

  Zot the Bot commented on this recipe

  This dish is simply delicious! We loved it, have tried it several times now for dinner parties. The first time I made it I thought the sauce would never get to the 'thick and syrupy' stage but just keep cooking it and it will eventually and its was well worth the wait. I now make 1/2 the quantity again of sauce to freeze and use it on a simple bit of chicken or pork when I'm only cooking for two during the week. I could only find chestnut mushrooms but the flavour was still superb. This is now a firm favourite in our house.

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• Zot the Bot

  20 March 2008

  Zot the Bot rated this recipe

  

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• domesticgoddess

  14 April 2008

  domesticgoddess commented on this recipe

  Delicious! great with a splash of marsala aswell, really brings out the mushroomy flavour.

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• Peter747

  15 June 2008

  Peter747 rated and commented on this recipe

  

  Absolutely gorgeous!

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• Hannah G

  26 June 2008

  Hannah G commented on this recipe

  Really easy to cook. Takes a long time for the stock and wine to reduce, but definately worth the wait. Crusty bread is a must to mop up any sauce left on the plate!

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• Beebee

  08 July 2008

  Beebee rated and commented on this recipe

  

  This dish is really easy to cook and very delicious. It does take a while for the stock to reduce. highly recommended.

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• Sisyphean

  09 July 2008

  Sisyphean commented on this recipe

  If 700 ml of stock equals 1 1/4 Pts, how does 300ml of white wine equal 1 1/2 Pts?

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Ingredients

• 2 tbsp sunflower oil
• 6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks
• 700ml/1¼ pts chicken stock (or water)
• 50g butter
• 1 onion , finely diced
• 400g mixed wild mushrooms
• 300ml/½ pt dry white wine
• 284ml pot double cream

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 2 tbsp sunflower oil
• 6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks
• 700ml/1¼ pts chicken stock (or water)
• 50g butter
• 1 onion , finely diced
• 400g mixed wild mushrooms
• 300ml/½ pt dry white wine
• 284ml pot double cream

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

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